This post may contain affiliate links. Please read our disclosure policy.
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.
If you like short ribs check out my flavorful smoked beef short ribs recipe. The perfect BBQ snack.
Table of Contents
Ingredient List for Braised Short Ribs
- Beef Short Ribs: Pre-sliced beef ribs full of meat are the perfect cut for this recipe.
- Veggies: I used traditional stew veggies including carrots, celery and onion. I added mushrooms for more earthy notes.
- Wine: a cheap Cabernet Sauvignon is perfect for the recipe. It’s a dry red wine that builds on the beefy flavor. If you do not want to include alcohol, just use beef broth.
- Herbs: Bay leaves, rosemary, thyme and garlic were used to infuse the gravy with rustic flavors.
- Seasoning: use a steak seasoning that has elements of salt, pepper and garlic.
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.
Recipe Tip
- Remove the silver skin or fat cap to expose the meat for maximum flavor.
- Use temperature as the guide, but cook until the short ribs are fork tender to ensure a soft bite.
- 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 more beef broth.
When the braised 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!
Frequently Asked Questions:
Absolutely! Instead of smoking them short ribs in the smoker, you can sear them in a hot skillet or dutch oven. Then transfer them to a foil pan, add the braising ingredients and continue as listed in the recipe.
You can leave out the red wine and just use more beef broth. The short ribs will still be very tasty.
Similar Recipe Ideas:
If you tried these Braised Short Ribs or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
Braised Short Ribs
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.
Notes
- Remove the silver skin or fat cap to expose the meat for maximum flavor.
- Use temperature as the guide, but cook until the short ribs are fork tender to ensure a soft bite.
- 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 more beef broth.
Nutrition
Check out the Recipes Page for other tasty ideas!
