Smoked & Braised Short Ribs in Red Wine
The oxtail method applied to beef short ribs: Holy Cow, six hours of smoke at 225°F, then a red wine braise. Served over parmesan polenta.
I loved the oxtail cook so much that I decided to try short ribs the exact same way. Same idea, meatier result.
The short ribs get rubbed with Meat Church Holy Cow and smoked at 225°F for around six hours to build a deep bark. Then they finish covered in a red wine reduction until they're falling off the bone. It's fancy enough for a dinner party, but most of the work is just waiting.
Serve them over parmesan polenta and spoon the reduced braise over the top.
Watch the cook
Beef
Smoked & Braised Short Ribs in Red Wine
The oxtail method applied to beef short ribs: Holy Cow, six hours of smoke at 225°F, then a red wine braise. Served over parmesan polenta.
Print- Prep
- 20 minutes
- Cook
- 8–9 hours
- Total
- About 9 hours
- Yield
- 4–6 servings
- Method
- Smoke, then braise
- Wood
- Your choice
Instructions
- Set your smoker to 225°F. Season the short ribs heavily with Holy Cow.
- Smoke for about 6 hours, until the bark is well set.
- While they smoke, sauté the vegetables, stir in the tomato paste and garlic, then add the wine, stock and herbs. Simmer for 10 minutes.
- Move the ribs into a pan with the braising liquid, about halfway submerged, and cover tightly with foil.
- Raise the smoker to 250–275°F and braise until probe tender, about 2–3 hours.
- Remove the ribs, strain and reduce the liquid to a sauce, and serve over polenta.
Pitmaster Notes
- Leave the bones in. They add body to the braise and hold the meat together.
Product links are things I actually used. Some are affiliate links, and as an Amazon Associate I earn from qualifying purchases.
Times and temps are my starting points. Every cooker and every cut runs a little different, so cook to temperature and feel, not the clock.
