Troutman's Smoked & Braised Beef Short Ribs
One thing I love about cooking is exploring new ways of doing the same thing. Who doesn't love short ribs smoked to perfection and conversely who doesn't love a good roast slow braised on a Sunday afternoon? I say, why not have both? I've introduced this concept with a number of different proteins in the past, including beef ribs, but its been a while. I got some really good looking individual beef shorties at my local HEB and decided it was time to spend the better part of the day documenting my cook. This is obviously something you don't want to try in the middle of the week on short notice, but if you have the time the effort is just short of spectacular.
Smokey, super tender with a great finishing sauce as a bonus, give these ribs a try. Take it from me, you will be amazed!
Troutman's Smoked & Braised Beef Short Ribs
Course. Lunch or Dinner.
Cuisine. American Comfort Food
Makes. 4-5 servings
Takes. 60 minutes prep, 4-5 hours smoking & cooking time
Ingredients
3 pounds beef short ribs, about 7-8 each
2 tablespoons avocado oil
1 large white onion diced
2 large carrots rough chopped
2 large parsnips rough chopped
2 ribs celery diced
4 whole garlic cloves crushed
2 tablespoons tomato paste
4 fresh thyme sprigs
4 fresh rosemary sprig
2 bay leaf
1/4 cup cilantro or flat leaf parsley
4 cups red wine
6-8 cups low sodium beef stock
Favorite beef rib seasoning
2-3 tablespoons 18 mesh black pepper
Salt and pepper to taste during the braising
1-2 tablespoons corn starch in a slurry
2-3 tablespoons Kerry Gold butter
Directions
Directions for Smoking
Setup your smoker for 2-zone cooking. Set your cooking temps for low and slow smoking, 225*F to 250*F. Add chunks of either oak or other wood conducive to a smokey beef profile.
Cut your ribs into individual rib portions if you have purchased a plate. Season each rib with your favorite seasoning along with a fair amount of 18 mesh black pepper. The pepper will help form a well seasoned and firm bark that will hold up to the braising process.
Smoke your ribs for about 2 hours or until a firm bark has been established. This is not a final finish for the ribs, therefore internal temps are not necessary to monitor at this point. Once satisfied with the appearance, pull and rest the ribs tented on your counter as you prepare the braising liquid.
Directions for Braising
Pre-heat your oven to 350*F.
Start with your mise en place of the vegetables. Tie together the rosemary and thyme into a bouquet garni. Take and crush the cloves of garlic and set aside with the bay leaves.
In a large Dutch oven or suitable pot, add the oil and begin by sauteing the vegetables over medium-high heat until they are well softened, about 5 to 7 minutes.
Deglaze the pot with red wine and cook until the amount of liquid is reduced by half. Next stir in some tomato paste until it is completely mixed in to help with thickening the liquid.
Pour in the stock then add in the fresh herbs, garlic, salt, and pepper, and stir to combine. Taste to ensure it's seasoned to your satisfaction.
Next add in the short ribs and turn the heat to high to bring it to a boil. Adjust the level of the liquid by adding more or less stock to about 2/3rds of the way up the sides of each rib. Do not submerge, this is a braise.
Place a lid on your pot and place into your pre-heated oven for 2 hours or until the short ribs become very tender and easily fall off the bone.
Once the ribs are done cooking, gently transfer them to platter and set aside to rest while you prepare the sauce.
Directions for Finishing Sauce
Drain the braising liquid into a fine mesh strainer and discard the vegetables. Add the liquid into a pan and bring the heat up to a gentle boil. Slowly add the corn starch slurry a little at a time to thicken the sauce to your liking.
Continue to cook for about 10 minutes to the desired consistency. Once done, take the pan off the heat and add the butter for a final finish. Adjust any seasoning if necessary but the sauce should be well seasoned at this point.
Serve the short ribs with the thickened sauce. Garnish with some cilantro or parsley just prior to service.
Smokey, super tender with a great finishing sauce as a bonus, give these ribs a try. Take it from me, you will be amazed!
Troutman's Smoked & Braised Beef Short Ribs
Course. Lunch or Dinner.
Cuisine. American Comfort Food
Makes. 4-5 servings
Takes. 60 minutes prep, 4-5 hours smoking & cooking time
Ingredients
3 pounds beef short ribs, about 7-8 each
2 tablespoons avocado oil
1 large white onion diced
2 large carrots rough chopped
2 large parsnips rough chopped
2 ribs celery diced
4 whole garlic cloves crushed
2 tablespoons tomato paste
4 fresh thyme sprigs
4 fresh rosemary sprig
2 bay leaf
1/4 cup cilantro or flat leaf parsley
4 cups red wine
6-8 cups low sodium beef stock
Favorite beef rib seasoning
2-3 tablespoons 18 mesh black pepper
Salt and pepper to taste during the braising
1-2 tablespoons corn starch in a slurry
2-3 tablespoons Kerry Gold butter
Directions
Directions for Smoking
Setup your smoker for 2-zone cooking. Set your cooking temps for low and slow smoking, 225*F to 250*F. Add chunks of either oak or other wood conducive to a smokey beef profile.
Cut your ribs into individual rib portions if you have purchased a plate. Season each rib with your favorite seasoning along with a fair amount of 18 mesh black pepper. The pepper will help form a well seasoned and firm bark that will hold up to the braising process.
Smoke your ribs for about 2 hours or until a firm bark has been established. This is not a final finish for the ribs, therefore internal temps are not necessary to monitor at this point. Once satisfied with the appearance, pull and rest the ribs tented on your counter as you prepare the braising liquid.
Directions for Braising
Pre-heat your oven to 350*F.
Start with your mise en place of the vegetables. Tie together the rosemary and thyme into a bouquet garni. Take and crush the cloves of garlic and set aside with the bay leaves.
In a large Dutch oven or suitable pot, add the oil and begin by sauteing the vegetables over medium-high heat until they are well softened, about 5 to 7 minutes.
Deglaze the pot with red wine and cook until the amount of liquid is reduced by half. Next stir in some tomato paste until it is completely mixed in to help with thickening the liquid.
Pour in the stock then add in the fresh herbs, garlic, salt, and pepper, and stir to combine. Taste to ensure it's seasoned to your satisfaction.
Next add in the short ribs and turn the heat to high to bring it to a boil. Adjust the level of the liquid by adding more or less stock to about 2/3rds of the way up the sides of each rib. Do not submerge, this is a braise.
Place a lid on your pot and place into your pre-heated oven for 2 hours or until the short ribs become very tender and easily fall off the bone.
Once the ribs are done cooking, gently transfer them to platter and set aside to rest while you prepare the sauce.
Directions for Finishing Sauce
Drain the braising liquid into a fine mesh strainer and discard the vegetables. Add the liquid into a pan and bring the heat up to a gentle boil. Slowly add the corn starch slurry a little at a time to thicken the sauce to your liking.
Continue to cook for about 10 minutes to the desired consistency. Once done, take the pan off the heat and add the butter for a final finish. Adjust any seasoning if necessary but the sauce should be well seasoned at this point.
Serve the short ribs with the thickened sauce. Garnish with some cilantro or parsley just prior to service.
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