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.

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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

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recipe-ad-rubThese wine braised smoked beef short ribs are a perfect canvas for the Texas style rub recipe and everything it can be. Added liberally right before they go into the smoker or you can add it the night before and let the flavor really soak in.

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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.

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

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Step 2: Apply the Rub

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.

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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.

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Looking delicious!

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Step 4: Smoke the Ribs

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

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.

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Step 7: Serve

Once the beef short ribs are finished cooking, serve immediately.

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

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Read these recent testimonies:

Love the sauce and rub
Full StarFull StarFull StarFull StarFull Star
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
Full StarFull StarFull StarFull StarFull Star
..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
Full StarFull StarFull StarFull StarFull Star
 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.


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Printable Recipe

5.0 from 1 reviews
Wine Braised Smoked Beef Short Ribs
 
Prep time
Cook time
Total time
 
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.
Author:
Recipe type: Entree
Cuisine: Hot Smoking
Serves: 3-4
Ingredients
  • 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.
  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: ⅓ cup Jeff’s sauce + ⅔ 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.
 

About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

4 Comments on this article. Feel free to join this conversation.

  1. Marty July 11, 2015 at 12:40 pm - Reply

    Made these a week ago. Only difference was I used a Cabernet Sauvignon instead of a sweet wine, beef likes a Cab and it was great. If you don’t like these you don’t like beef.

  2. Trish July 9, 2015 at 9:54 am - Reply

    Hi Jeff, I made these for the fourth of July. They were without a doubt THE best short rib recipe ever. Well worth the time and totally effortless. Love, love, love your recipes!

    Thanks!

  3. Mark June 18, 2015 at 8:05 am - Reply

    Hi Jeff, just wondering if your rubs and sauces are gluten free??

    • Jeff Phillips July 1, 2015 at 10:05 pm - Reply

      Yes..the rub recipe and the sauce recipe is designed to be gluten free.

      Let me know if you have other questions about this.

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