Smoked and Braised Beef Short Ribs
There's only one way to improve braised short ribs: by smoking them first.
There is only one way to improve braised short ribs: by smoking them first. In this recipe featuring the Traeger x Made In Enameled Cast Iron Braiser, short ribs are smoked until almost tender, then finished low and slow in a flavorful braising liquid until they fall off the bone.
While this recipe was developed with pellet smokers in mind, it can also be cooked using an offset smoker (as long as the temperature does not exceed 580F).
Get started with this recipe around lunch and it will be ready by dinnertime to serve with mashed potatoes, pasta, polenta, or on its own.
Smoked and Braised Beef Short Ribs
There's only one way to improve braised short ribs: by smoking them first.
Rhoda Boone, Culinary Director
Season the ribs with the rub (if using) at least 1 hour before cooking and up to overnight (if overnight, chill uncovered in the fridge). If not using a rub (or using a rub without salt and/or pepper), season ribs generously with salt and pepper. Let ribs sit at room temperature 1 hour before cooking.
Set Traeger or other pellet smoker temperature to 225F and preheat with lid closed for 15 minutes. Add ribs, meat-side up, and smoke until internal temperature reaches 160F, 2–3 hours. Transfer ribs to a Serving Platter and set aside.
Increase smoker temperature to 350F, place the Traeger x Made In Enameled Cast Iron Braiser inside without the lid, close smoker, and preheat 15 minutes. Alternatively, heat the Braiser over medium high on a side burner (if your smoker has one) or stovetop. Heat oil, then add onion, carrot, and celery and season with salt and pepper. Cook, stirring often, until onions are lightly browned, 5–10 minutes. Keep smoker lid closed as much as possible to avoid losing heat. Add flour and tomato paste and cook, stirring, until deep brick red, about 3 minutes.
Add about 1 cup wine (enough to cover the base of the Braiser) and allow to come to a boil, stirring and scraping any fond from bottom of pot. Add remaining wine, ribs, and any juices and transfer Braiser to smoker, if necessary. Bring to a simmer uncovered and cook until liquid is reduced by half, 20–25 minutes. Smoker lid should be closed as much as possible to retain heat.
Stir in broth, parsley, thyme, and garlic. Cover Braiser and cook until ribs are very tender and falling off the bone and until internal temperature reaches 205F, 1–3 hours, depending on size of ribs.
Transfer ribs to a Serving Platter. Discard garlic, parsley, and thyme. Skim as much fat as possible from the braising liquid. Season with salt and pepper to taste. Serve ribs on the bone or shredded off the bone in Entree Bowls with mashed potatoes, pasta, or polenta, if desired. Spoon vegetables and liquid into Bowls and top with additional parsley and thyme.
