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
IMG 7287 2000x1267Please 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.

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.

IMG 7560

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

IMG 7562

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 (Purchase formula here | Purchase bottled rub).

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

IMG 7564

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.

IMG 7568

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 barbecue sauce (Purchase formula here | Purchase bottled 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 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.

IMG 7632 1

Step 7: Serve

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

IMG 7633

IMG 7287 2000x1267Please 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.

Purchase the Formulas for Jeff's Rubs and Sauce
**Instant Download!**
Jeff's Original Rub Recipe
Jeff's Barbecue Sauce
Jeff's Texas style rub recipe

I have hundreds and hundreds of smoking recipes in every imaginable category on this site and all of them are absolutely free. The only thing I offer for sale are the recipes to my (2) amazing dry rubs and my one-of-a-kind barbecue sauce.

Please understand that 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:

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.

Thank you for the great advice. Followed your rib recipe and everyone loved them. Used your rub and sauce. On point!  –Charles W.

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.

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Printable Recipe

wine braised smoked beef short ribs 575x384 1
Print Recipe
5 from 4 votes

Wine Braised Smoked Beef Short Ribs

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.
Prep Time15 mins
Cook Time6 hrs
Course: Entree
Cuisine: Hot Smoking
Servings: 3 -4
Author: Jeff Phillips

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

  • 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

  • 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
  • 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.

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.

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 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, use the grill or even the oven to finish them off.
  • 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.
  • 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.