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- 1
Preheat and Prep
Preheat your smoker to 225°F. Cherry wood or oak both work well here — either complements beef without overpowering it. While it comes up to temp, use a sharp boning knife to remove the silver skin from the top of each short rib. That membrane won't render and will chew like rubber if you leave it. Fat is fine — leave it.
- 2
Season the Ribs
Coat all sides of the ribs in olive oil — this helps the rub stick. Combine the salt, black pepper, and granulated garlic, then season every surface of the ribs generously. You can do this the night before for a dry brine if you plan ahead, which adds another layer of flavor.
- 3
Smoke — First 3 Hours
Place the short ribs on the smoker. After the first hour, mix the apple cider vinegar and apple juice in a spray bottle and start spritzing the ribs every 30 minutes. You're looking for a rich mahogany color and a set crust — that's your visual cue to wrap. This usually happens around the 3-hour mark, when internal temp is typically 160–170°F.
- 4
Braise — Final 2 Hours
Transfer the ribs to a baking dish just large enough to fit them. Add the red wine, beef broth, butter, and Worcestershire sauce. Flip the ribs bone-side up so the meaty side sits in the liquid. Cover tightly with foil and return to the smoker. Cook another 2 hours or until the internal temperature hits 200–205°F. The probe should slide in like room-temperature butter — that's when you know the collagen has fully rendered.
- 5
Rest and Serve
Pull the ribs and let them rest uncovered for 15–20 minutes. The meat will be nearly falling off the bone but still hold its shape. Serve over mashed potatoes or parsnip puree and spoon the braising liquid over the top as a pan sauce.
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Smoked Beef Short Ribs with Red Wine Braise
Created by: SmokeRingSteve
Ingredients
- 2 1/2 lb beef short ribs
- 4 tbsp extra virgin olive oil
- 2 tsp kosher salt
- 2 tsp coarse black pepper
- 1 tsp granulated garlic
- 1 cup apple cider vinegar
- 1 cup apple juice
- 1 cup red wine
- 1 cup beef broth
- 2 tbsp butter
- 2 tbsp Worcestershire sauce
Instructions
- Preheat and PrepPreheat your smoker to 225°F. Cherry wood or oak both work well here — either complements beef without overpowering it. While it comes up to temp, use a sharp boning knife to remove the silver skin from the top of each short rib. That membrane won't render and will chew like rubber if you leave it. Fat is fine — leave it.
- Season the RibsCoat all sides of the ribs in olive oil — this helps the rub stick. Combine the salt, black pepper, and granulated garlic, then season every surface of the ribs generously. You can do this the night before for a dry brine if you plan ahead, which adds another layer of flavor.
- Smoke — First 3 HoursPlace the short ribs on the smoker. After the first hour, mix the apple cider vinegar and apple juice in a spray bottle and start spritzing the ribs every 30 minutes. You're looking for a rich mahogany color and a set crust — that's your visual cue to wrap. This usually happens around the 3-hour mark, when internal temp is typically 160–170°F.
- Braise — Final 2 HoursTransfer the ribs to a baking dish just large enough to fit them. Add the red wine, beef broth, butter, and Worcestershire sauce. Flip the ribs bone-side up so the meaty side sits in the liquid. Cover tightly with foil and return to the smoker. Cook another 2 hours or until the internal temperature hits 200–205°F. The probe should slide in like room-temperature butter — that's when you know the collagen has fully rendered.
- Rest and ServePull the ribs and let them rest uncovered for 15–20 minutes. The meat will be nearly falling off the bone but still hold its shape. Serve over mashed potatoes or parsnip puree and spoon the braising liquid over the top as a pan sauce.