Smoked Short Ribs with Red Wine Sauce

Smoked bone-in short rib with a peppery crust resting on grill grates.

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Smoked Short Ribs with Red Wine Sauce

These smoked short ribs are first smoked for deep, savory flavor, then braised in red wine until fork-tender. The two-step method keeps the meat juicy while building a rich, silky sauce, making this a comforting smoker recipe perfect for slow weekends or special meals.

Prep Time20

Cook Time6

Course: Dinner

Cuisine: American

Servings: servings

Calories: 449.74kcal

Author: Sarah Hill

Equipment

Pellet Smoker
Dutch oven

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.

Nutrition