Are you craving a melt-in-your-mouth, intensely flavorful meal that's surprisingly easy to make? Then look no further! This smoked beef short rib recipe is your ticket to a restaurant-quality dinner, all created from the comfort of your own home. Perfect for a cozy weeknight meal or a special occasion, these short ribs are guaranteed to impress. Get ready to experience the magic of slow-smoked perfection!
Ingredients:
- 3 lbs bone-in beef short ribs
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- ½ cup apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional, for extra heat)
- Salt to taste
- Wood chips (hickory, mesquite, or applewood are excellent choices)
Equipment:
- Smoker (pellet smoker, offset smoker, or charcoal smoker are all suitable)
- Meat thermometer
- Large bowl
- Dutch oven or heavy-bottomed pot (optional, for stovetop searing)
Instructions:
Step 1: Preparing the Short Ribs
Pat the short ribs dry with paper towels. This helps them sear properly and develop a beautiful crust. Season generously with salt and pepper.
Step 2: Searing (Optional but Recommended)
For extra flavor and a deeper color, sear the short ribs in a Dutch oven or heavy-bottomed pot over medium-high heat with olive oil, about 2-3 minutes per side. This step is optional, but it significantly enhances the overall taste.
Step 3: Building the Flavor Base
In the same pot (if searing), sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 4: Creating the Smoking Marinade
Stir in the beef broth, apple cider vinegar, brown sugar, smoked paprika, onion powder, garlic powder, black pepper, and cayenne pepper (if using). Bring to a simmer and cook for about 5 minutes, allowing the flavors to meld.
Step 5: Smoking the Short Ribs
Place the short ribs in your smoker. Add your chosen wood chips according to your smoker's instructions. Maintain a consistent temperature of around 225°F (107°C). Smoke for 4-6 hours, or until the meat is fork-tender and the internal temperature reaches 200-205°F (93-96°C). Use a meat thermometer to ensure they’re cooked through.
Step 6: Rest and Serve
Once cooked, remove the short ribs from the smoker and let them rest for at least 15 minutes before slicing. This allows the juices to redistribute, resulting in incredibly tender and juicy meat. Serve the short ribs with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple green salad.
Tips for Success:
- Don't overcrowd the smoker: Give the short ribs enough space to cook evenly.
- Monitor the temperature: Use a reliable meat thermometer to ensure the short ribs reach the proper internal temperature.
- Experiment with different wood chips: Each wood type imparts a unique flavor profile.
- Adjust seasoning to your preference: Feel free to customize the spice blend to suit your taste.
Variations:
- BBQ Short Ribs: After smoking, brush the ribs with your favorite BBQ sauce during the last 30 minutes of cooking.
- Spicy Short Ribs: Increase the amount of cayenne pepper or add a pinch of chili powder for extra heat.
- Herb-Crusted Short Ribs: Before smoking, rub the short ribs with a mixture of fresh herbs, such as rosemary, thyme, and oregano.
Nutritional Information (per serving, approximate):
- Calories: Approximately 500-600
- Protein: High
- Fat: Moderate
- Carbohydrates: Low
This recipe provides a delicious and satisfying meal. The combination of smoking and slow cooking creates incredibly tender and flavorful short ribs. Enjoy!