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There is nothing more hearty than braised short ribs.  In true GWD fashion, I had a twist on a classic recipe by first smoking the beef ribs over the veggie broth and reusing the wine sauce for my gravy.  The hints of smokiness on the ribs mixed with the savoriness from the veggies and wine, make these braised short ribs an unforgettable dish.

Step 1: Prep the veggies.

Start with chopping up carrots, celery, yellow onion and mushrooms.  Next add minced garlic and an entire bottle of cabernet sauvignon. I recommend going with a cheaper bottle of wine for this recipe.  The main purpose of it is to add a savory richness to the broth while the alcohol content burns off.  If you prefer to skip the wine, substitute it with beef broth.

Season the beef short ribs with beef seasoning.  For this recipe I went with Meat Church Holy Cow which is the perfect seasoning on any beef cut including steaks and briskets.  

Place the seasoned beef ribs on a wire rack and place it on top of the veggie filled dutch oven.

Dad’s Seasonings

Must have grillin seasonings!

Time to smoke the Braised Short Ribs.

Pre-heat the grill to 250 degrees and set for indirect heat.  Place the dutch oven with the over the top ribs on the grill and smoke for 2 hours.

Next, remove them from the grill and add in beef and veggie broth, tomato sauce or paste, flour and water mix, bay leaves and a bundle of fresh rosemary and thyme.  Finally add in the short ribs into the liquid. Place everything back on the grill at 350 degrees for another 2 hours or until the beef is fork tender.

When the short ribs are done, remove them off the grill and drain the liquid inside the dutch oven.  The flavorful broth is perfect for a homemade gravy. Pour the liquid into a sauce pan and little corn starch or more flour and mix it in over low heat until you get a slightly thick gravy like consistency.  

Serve the braised short ribs over creamy mashed potatoes, cover in homemade gravy and enjoy!

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Braised Short Ribs

There is nothing more hearty than braised short ribs.  In true GWD fashion, I had a twist on a classic recipe by first smoking the beef ribs over the veggie broth and reusing the wine sauce for my gravy.
Prep Time: 15 minutes
Cook Time: 4 hours
Servings: 4 People

Ingredients 

  • 3 Beef short ribs
  • 3 Carrots
  • 3 Celery sticks
  • 1 Yellow onion
  • 1 Container of white mushrooms
  • 1 Bottle of Cabernet Sauvignon
  • 1 tbsp Minced garlic
  • 3 tbsp Beef seasoning
  • 2 cups Beef broth
  • 2 cups Vegetable broth
  • 2 Bay leaves
  • 2 sticks Fresh rosemary
  • 2 sticks Fresh thyme
  • 1/4 cup Tomato sauce
  • 4 tbsp Flour
  • 1/4 cup Water

Instructions 

  • Start with chopping up carrots, celery, yellow onion and mushrooms into a dutch oven. Next add minced garlic and an entire bottle of cabernet sauvignon.
  • Season the beef short ribs with beef seasoning.  Place the seasoned beef ribs on a wire rack and place it on top of the veggie filled dutch oven.
  • Pre-heat the grill to 250 degrees and set for indirect heat.  Place the dutch oven with the over the top ribs on the grill and grill for 2 hours.
  • Next, remove them from the grill, into the smoked veggies add beef and veggie broth, tomato sauce, flour and water mix, bay leaves and a bundle of fresh rosemary and thyme.  Finally add in the short ribs into the liquid.
  • Place everything back on the grill at 350 degrees for another 2 hours or until the beef is fork tender.
  • When the the short ribs are done, remove them off the grill and drain the liquid inside the dutch oven.  The flavorful broth is perfect for a homemade gravy. Pour the liquid into a sauce pan a little corn starch or more flour and mix it in over low heat.  
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About Maciek

I make easy meals that anyone can replicate at home. I’m not a professionally trained chef, just your average guy that likes to fire up the grill. So follow along and see what’s cooking today!

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