4/16/2019 Wine Braised Smoked Beef Short Ribs

Wine Braised Smoked Beef Short Ribs

sm oking-m eat.com /june-18-2015-w ine-braised-smoked-beef-short-ribs

Jeff Phillips June 18, 2015

This recipe for wine braised smoked beef short ribs will walk you through the process of smoking
them low and slow to make them tender and enhancing the already amazing flavor by foil braising
them with a nice sweet wine.

Helpful Information
Prep Time: 15 minutes
Cook Time: 6 hour
Smoker Temp: 225-240°F
Meat Finish Temp: 190-200°F
Recommended Wood: Cherry

What You'll Need

2-3 lbs beef short ribs
Spicy brown mustard
Jeff's Texas style rub recipe (purchase recipes here)
Foil pan
Sweet red wine or Cabernet (your choice)

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4/16/2019 Wine Braised Smoked Beef Short Ribs

Barbecue sauce (purchase recipes here)

For years now, I have offered the recipes for my rubs and

barbecue sauce and many of you have purchased them and told me how much you love them.

Now, you can order my rubs as well as the original barbecue sauce already made using the
following links!

Jeff's Original Rub

Jeff's Texas Style Rub
Jeff's Barbecue Sauce

Step 1: Remove the fat

Beef short ribs tend to have a lot of fat. I try to pick out ones that are meaty but even so, you'll have
to do some trimming.

Yes, the fat is full of flavor but there is plenty of marbling within the meat and you don't need the fat
on the outside surface of the meat to make them moist or tasty.

Fat and silver skin removed. A very sharp knife makes this job a lot faster and easier.

Step 2: Apply the Rub

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4/16/2019 Wine Braised Smoked Beef Short Ribs

Place the beef short ribs in a plastic zip top bag and squirt about ¼ cup of spicy brown mustard
down in the bag with about ¼ cup of Jeff's Texas style rub recipe (purchase recipes here).

Massage and roll the bag to coat all of the ribs with mustard and rub paste.

Step 3: Let them Marinate (optional)

Once the mustard and rub are applied, let them sit in the fridge overnight to really soak up the flavor
of the rub. You can also use the ribs right away or as soon as you want to. Any time at all with the
mustard and rub will do them good.

Do not rinse the ribs once they are finished marinating.

They are now ready to cook. I recommend placing them down in a disposable foil pan and leaving
them there during the entire cooking process.

Looking delicious!

Step 4: Smoke the Ribs

Setup your smoker for indirect heat at about 225-240°F

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4/16/2019 Wine Braised Smoked Beef Short Ribs

Leave the ribs in the pan for best results.

Apply cherry smoke for about 2 hours. (other smoking woods will work fine)

Step 5: Foil braise with wine

After applying smoke for about 2 hours, pour about 1 cup of red wine (I used Rosa Regale but any
similar red sweet wine will work great)

Cover the pan tightly with foil and let it cook for 3 more hours at 225-240°F.

During this time, the wine and beef juices will create steam and the beef will get a good braising
inside the covered pan serving to super tenderize the beef.

Note: Don't want to use wine for some reason? You can use sparkling red grape juice or even
regular red grape juice to get a similar effect and flavor without the alcohol content.

Step 6: High heat finish

After the braising process, uncover the ribs and turn up the heat to 300°F. If your smoker won't heat
to that high of a temperature, use the grill or even the oven to finish them off.

Mix 1 part Jeff's sauce (purchase recipe here) with 2 parts of the red wine (for example: 1/3
cup Jeff's sauce + 2/3 cup red wine) and brush the ribs really good with this mixture.

Brush the ribs with this mixture 2-3 times during the next hour.

Use a Thermapen or other accurate digital meat thermometer to test the temperature of the ribs.
When they reach 190-200°F and are fork tender, they are done.

“Tender” is the best measurement of when these beef short ribs are done.

Another visual indicator of doneness is the meat pulling back from the bone.

Step 7: Serve
Once the beef short ribs are finished cooking, serve immediately.

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4/16/2019 Wine Braised Smoked Beef Short Ribs

Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase
the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.
Get the Digital Recipes for Jeff's Rub and Sauce
**Instant Download!**

***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is
how I support the newsletter, the website and all of the other stuff that we do here to promote the art
of smoking meat.

Read these recent testimonies:

"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different
chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.
"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it
tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as
some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.
"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of
July. I will say we have won a great percent of the time over the past 15 years so we are not novices
by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub
and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great
recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.
You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now
that's a bargain and you know it. Let's review:

You decide you don't like the recipes.. you don't pay!
The recipes are absolutely amazing!

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Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

I really, really appreciate the support from my newsletter friends and be sure to let me know if you
have any questions about this.

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The book is full of recipes and contains tons of helpful

information as well. Some have even said that "no smoker should be without this book"!

With more than 800 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly
recommended.

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Printable Recipe

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4/16/2019 Wine Braised Smoked Beef Short Ribs

Print
Wine Braised Smoked Beef Short Ribs
Prep Time
15 mins
Cook Time
6 hrs

This recipe for wine braised smoked beef short ribs will walk you through the process of smoking
them low and slow to make them tender and enhancing the already amazing flavor by foil braising
them with a nice sweet wine.
Course:
Entree
Cuisine:
Hot Smoking
Servings: 3 -4
Author: Jeff Phillips
What You'll Need
2-3 lbs beef short ribs
Spicy brown mustard
Jeff’s Texas style rub recipe
Foil pan
Sweet red wine (Rosa Regale or similar)
Barbecue sauce/glaze

Instructions
Step 1: Remove the fat
1. Beef short ribs tend to have a lot of fat. Remove the fat and silver skin. A very sharp knife
makes this job a lot faster and easier.

Step 2: Apply the Rub

1. Place the beef short ribs in a plastic zip top bag and squirt about ¼ cup of spicy brown
mustard down in the bag with about ¼ cup of Jeff’s Texas style rub recipe
2. Massage and roll the bag to coat all of the ribs with mustard and rub paste.

Step 3: Let them Marinate (optional)

1. Once the mustard and rub are applied, let them sit in the fridge overnight to really soak up the
flavor of the rub. You can also use the ribs right away or as soon as you want to. Any time at
all with the mustard and rub will do them good.

https://www.printfriendly.com/p/g/cmTYPB 7/8
4/16/2019 Wine Braised Smoked Beef Short Ribs

2. Do NOT rinse the ribs once they are finished marinating.

3. They are now ready to cook. I recommend placing them down in a disposable foil pan and
leaving them there during the entire cooking process.

Step 4: Smoke the Ribs

1. Setup your smoker for indirect heat at about 225-240°F
2. Leave the ribs in the pan for best results.
3. Apply cherry smoke for about 2 hours.

Step 5: Foil braise with wine

1. After applying smoke for about 2 hours, pour about 1 cup of red wine (I used Rosa Regale but
any similar red sweet wine will work great)
2. Cover the pan tightly with foil and let it cook for 3 hours at 225-240°F. During this time, the
wine and beef juices will create steam and the beef will get a good braising inside the covered
pan serving to super tenderize the beef.
3. Note: Don’t want to use wine for some reason? You can use sparkling red grape juice or even
regular red grape juice to get a similar effect and flavor without the alcohol content.

Step 6: High heat finish

1. After the braising process, uncover the ribs and turn up the heat to 300 °F. If your smoker
won’t heat to that high, use the grill or even the oven to finish them off.
2. Mix 1 part Jeff’s sauce with 2 parts of the red wine (for example: 1/3 cup Jeff’s sauce + 2/3
cup red wine) and brush the ribs with this mixture.
3. Brush the ribs with this mixture 2-3 times during the next hour.
4. Use a Thermapen or other accurate digital meat thermometer to test the temperature of the
ribs. When they reach 190-200°F and are fork tender, they are done. “Tender” is the best
measurement of when these beef short ribs are done. Another visual indicator of doneness is
the meat pulling back from the bone.

Step 7: Serve
1. Once the beef short ribs are finished cooking, serve immediately.

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