These smoked short ribs are first smoked for deep flavor, then gently braised in red wine and broth until fork-tender. This two-step method keeps the meat juicy while building a rich, savory sauce. This is a comforting smoker recipe perfect for family dinners or date nights at home.
If you've ever had short ribs that were tough or dried out, the problem was heat or timing. Smoking first builds flavor, then braising slowly finishes the ribs, making them tender. This is one of our favorite cold-weather smoker recipes when we want something cozy and impressive without hovering over the grill in the cold.
Ingredients
See the recipe card below for the remaining ingredients and quantities.
Pro Tip: Short ribs are ready to braise when the exterior is deeply browned, but the meat still feels firm. They will tenderize in the sauce.
How to Make Smoked Short Ribs
- Step 1: Rub the short ribs with olive oil (or use beef tallow for even deeper flavor) and season generously with salt & pepper. Preheat the smoker to 250°F. Smoke the ribs for 4-5 hours, until deeply browned.
- Step 2: Transfer to a Dutch oven with sautéed vegetables, wine and broth.
- Step 3: Return to the smoker and cook another 2-3 hours, until fork-tender.
- Step 4: Rest 20 minutes, then spoon sauce over the ribs before serving with your favorite sides.
Tips for Tender Smoked Short Ribs
- Don't skip the braise. Smoking the meat directly on the grates won't make ribs tender. As with any short-rib cooking method, braising helps tenderize them.
- Short ribs are ready to braise when the exterior is deeply browned, but the meat still feels firm. They will tenderize in the sauce.
- Cover tightly. This keeps the moisture and steam in, allowing the meat to soften.
- Let them rest. Resting the ribs allows the juices to stay inside.
Serving Suggestions
These smoked short ribs are rich and filling, so I like pairing them with something simple. They're great with mashed potatoes and steamed green beans or served alongside smoked shrimp skewers if you want a lighter protein option while the smoker is already hot.
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Smoked Short Ribs with Red Wine Sauce
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Ingredients
- 3-4 pounds beef short ribs, bone in
- 2 tablespoons olive oil
- Kosher salt
- Black pepper
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2-3 large carrots, peeled and diced
- 2 celery sticks, diced
- 6 cloves garlic, minced
- 3 tablespoons tomato paste
- 2 cups red wine
- 2 cups beef broth
- 5 fresh thyme sprigs
- 2 bay leaves
- Salt & black pepper, to taste
Instructions
- Rub the short ribs with olive oil and season generously with Kosher salt and black pepper.3-4 pounds beef short ribs, 2 tablespoons olive oil, Kosher salt, Black pepper
- Preheat your smoker to 250°F. Place the short ribs directly on the smoker grates and smoke until deeply browned and tender, about 4-5 hours.
- In a large Dutch oven, heat olive oil over medium-high heat. Add the onion, carrots and celery and stir until slightly softened about 5 minutes. Add the garlic and tomato paste and cook for 2 minutes while stirring.1 tablespoon olive oil, 1 yellow onion, 2-3 large carrots, 2 celery sticks, 6 cloves garlic, 3 tablespoons tomato paste
- Turn off the heat and add short ribs to the pot with the remaining ingredients.2 cups red wine, 2 cups beef broth, 5 fresh thyme sprigs, 2 bay leaves, Salt & black pepper
- Cover, return to the smoker and cook 2-3 more hours, until fork-tender.
- Rest 20 minutes. Spoon sauce over top before serving.
Notes
- Short ribs are ready when they're fork-tender (often around 200-205°F). If they're tough, keep cooking.
- Smoking builds flavor, but the covered braise is what makes them tender.
- Thicker sauce (optional). Whisk 1 teaspoon flour + 1 tablespoon water together then stir into simmering sauce until thickened.
- Make ahead. Cool in the sauce, refrigerate overnight, then gently reheat.
Equipment Needed
- Pellet Smoker
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