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On a cold winter day, there is nothing better than a good hearty meal. This smoked short rib recipe will keep you warm and full.  The hints of smokiness on the ribs mixed with the savoriness from the wine and broth make these braised smoked short ribs an unforgettable dish.

Step 1: Prep the short ribs.

Beef short ribs

To start, remove the fat cap or silver skin that covers the side of the short ribs.  Some might easily peal off, while others need a gentle slice with the knife. Next, season the beef short ribs with Dad’s All Purpose rub.  It’s salty, peppery and just the right amount of spice to help enhance the naturally delicious flavor of beef.

Let the seasoned short ribs sit in room temperature for a few minutes allowing the seasoning to penetrate the meat.

Dad’s Seasonings

Must have grillin seasonings!

Step 2: Time to smoke short ribs.

Pre-heat the grill to 275 degrees and set for indirect heat.  Place the seasoned short ribs directly on the grates and smoke for 2 hours.

Smoked short ribs

In a foil pan, add in beef broth, red wine, Worcestershire sauce, butter cubes, minced garlic and a chopped onion. Add the smoked short ribs into the liquid and wrap the shut with foil. Place everything back on the grill at 300 degrees for another 2 hours or until the beef is fork tender.

Chef’s note: 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.

Let the braised smoked short ribs rest 10 minutes before serving.  

Short Rib Smoking Tips

  • 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 beef broth.
Braised short ribs

While the ribs are resting, make homemade gravy from the liquid in which they were braised. Pour the liquid into a sauce pan and add a little corn starch or more flour. Mix it in over low heat until you get a slightly thick gravy like consistency.  

Serve the smoked short ribs over mashed potatoes and top it with some homemade gravy and enjoy!

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Frequently Asked Questions:

Can I make this in the oven or stove top?

All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.

What can I use to replace wine?

There are two things you can do to the recipe to avoid wine. First, you can replace it with apple cider vinegar or just avoid the ingredient all together. Wine is added for flavor only.

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Printer friendly recipe below:

5 from 1 vote

Smoked Short Ribs

This smoked short rib recipe will keep you warm and full. Hints of smokiness and savoriness from the broth make this an unforgettable dish.
Prep Time: 15 minutes
Cook Time: 4 hours
Servings: 4 People

Ingredients 

  • 4 Beef short ribs
  • 1 Yellow onion
  • 2 cups Beef broth
  • 2 cups Red wine
  • 6 tbsp Unsalted butter
  • 4 tbsp Dad's All Purpose rub
  • 4 tbsp Flour or corn starch
  • 1 tbsp Minced garlic
  • 1 tbsp Worcestershire sauce

Instructions 

  • Remove the fat cap that covers the side of the short ribs.
  • Season all side of the beef short ribs with Dad's All Purpose rub
  • Pre-heat the grill to 275 degrees and set for indirect heat.  Place the seasoned short ribs directly on the grates and smoke for 2 hours.
  • In a foil pan, add in beef broth, red wine, Worcestershire sauce, cubed up butter, minced garlic and a chopped onion. Add the smoked short ribs into the liquid and cover it all with foil.
  • Place everything back on the grill at 300 degrees for another 2 hours or until the beef is fork tender.
  • For homemade gravy, pour the braised liquid into a sauce pan and little corn starch or flour and mix it in over low heat until you get a slightly thick gravy like consistency.  
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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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2 Comments

    1. They should be around 160-170. But feel free to leave them on longer if the bark isn’t fully set yet.