Smoked And Braised Beef Short Ribs Sorta Provencal Recipe

Beef ribs are tough but flavorful. The best way to tenderize tough cuts is by slow cooking. Slow smoke roasted Barbecue beef ribs are my first choice in warm weather, but when the snowballs fly, braising indoors in a flavorful liquid is the way to go. Regardless of the weather, I like to do both, smoke the meat for an hour or two to pick up some smoky goodness, and then braise it! This is definately not the classic prep from France where tradition starts the recipe by browning the meat in oil in a pot. Starting it on the smoker gives the final dish a complexity and elegance heretofore unknown.

Braising is a method of cooking in a flavorful liquid low and slow, just like barbecue, so the meat tenderizes and all the flavors meld into a harmonious symphony. The liquid is kept to a low simmer, tiny bubbles, not big ones. When you boil meat at 212°F, the proteins contract and muscle fibers squeeze out their juiciness. Yes, you can make meat dry by cooking it sum=b merged in liquid! But if you simmer at about 190°F, the meat tenderizes and remains juicy.

Click here to read more...

Average: 4.6 (10 votes)

Average Rating - Votes are tabulated end of day

Please rate this recipe ONLY after you cook it: 

Share This Recipe:

Print Recipe

smoked braised beef short ribs

I like to serve these braised beef ribs on a bed of egg noodles, but you can use any other pasta, mashed potatoes, polenta, rice, cous cous, or serve it straight with a crusty loaf of bread.

Course. Dinner. Entree.

Cuisine. American.

Makes. Serves 4

Takes. 30 minutes prep time and 4 hours to cook

The Beef

4 pounds beef short ribs, bone in, trimmed of excess fat and silverskin

3 tablespoons butter (either salted or un)

2 large onions, coarsely chopped

2 large carrots, trimmed, peeled, and cut into bite size coins

2 ribs celery, trimmed and cut into bite size chunks

6 cloves of garlic, peeled, and cut in half

2 teaspoons dried herbes de Provence (or fake it with equal parts thyme, basil, and tarragon)

2 whole bay leaves

2 tablespoons Dijon-style mustard

1 quart unsalted broth (beef, chicken, veggie, or a combo)

1 (14.5 ounce) can chopped, diced, or whole tomatoes

1 bottle full-flavored dry red wine such as syrah or shiraz

12 prunes

Salt and pepper to taste

The Noodles

8 ounces of egg noodles

The Garnish

4 tablespoons chopped fresh parsley, chives, or green onion

Optional. 1/2 cup Nicoise olives, pitted (small, brine-cured olives) added 10 minutes before serving.

Wine. Serve with a big red wine, like a French wine from the Rhone region (which is near Provence). Another option is a wine from the US or Australia labeled Syrah or Shiraz. These are the same grape, and a big part of the blend used in the Rhone region.

Method

1) Cut the meat into single bone sections. If you buy a normal 4 bone section they will be about 8 inches long. Or you can buy them cut into more bite-size riblets, shown above. Trim off surface fat. Sprinkle the meat side lightly with salt and pepper. Throw them on the smoker at about 225°F for about an hour, of on the indxirect side of a grill. Use lots of wood to generate lots of smoke. That won't cook them much, but it will impart a nice smoke undertone.

Placeholder

2) In a large heavy pot, about 4 quarts, melt the butter. Add the onions, carrots, celery, garlic, herbes de Provence, and bay leaves and cook over medium heat until the carrots begin to soften, about 20 minutes. Don't let the onions burn.

3) Add the mustard, prunes, wine, tomatoes, and broth. Bring the liquid to a boil but don't let it boil for more than a few seconds, and then dial the temperature to a gentle simmer. Add the meat bone side down and submerge it. Cook for about 3 hours without a cover. Check every 30 minutes or so to make sure it is not burning on the bottom. It should not stick if you used the right amount of butter and if you aren't cooking too hot. If it does burn resist the temptation to scrape the bottom. That burned stuff will ruin it. Just pour it into a new pot. As the liquid cooks down the meat will stick out at the surface and darken and form a crust. You want about 4 cups of stew, not counting the meat, so add a lid if it starts getting low. If it has reduced too much add more water or stock. If it is too thin, leave the lid off and cook it some more. 

4) About 30 minutes before serving, start a 2 quart pot of water boiling and add 1/2 teaspoon of salt. Add the noodles and boil according to the instructions on the package.

7) Add the the olives to the stew if you decide to use them, for about 10 minutes to warm them. Taste and adjust salt and pepper.

8) Place the noodles on the plates, put the meat and veggies on top, pour the liquid over, sprinkle with parsley.

Beef ribs are a desirable component in a braised dish because they contain so many flavorful elements, fat, connective tissue (collagen that turns to gelatin), marrow, and, of course, beef. Click here to learn more about the different cuts of beef ribs.

Based on a classic French stew from Provence, this recipe fills the house with seductive aromas and, if you prepare it on Saturday, refrigerate it overnight, and serve it on Sunday, the house will smell great for two days straight. Besides, braised meat often tastes better the next day, after all their flavors have intermingled. Some recipes call for boneless ribs, but you should leave the bone in because water is a solvent and will extract some of the marrow adding to the richness of the stew. Also, the meat is held onto the bone by a sleeve of connective tissue that can be tough as leather when cooked with dry heat, but in this prep it remains soft, supple, and eminently edible. Deep, meaty, flavorful, and hearty, this is the ideal winter meal with a rich red wine to be followed by an evening wallowing on the couch with a movie.

This recipe calls for cooking in a heavy pot on the stovetop, but you can easily adapt it for cooking in a slow cooker.

I like to serve this on a bed of egg noodles, but you can use any other pasta, mashed potatoes, polenta, rice, cous cous, or serve it straight with a crusty loaf of bread. Try it with a simple salad of chopped lettuce and blue cheese on the side with a big, full-bodied red.

beef short rib

Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

What people say about us

"The world’s leading outdoor cooking resource." Larry Olmsted, Forbes.com

"An amazing compendium of barbecue knowledge." Aaron Franklin, Franklin Barbecue, Austin

"I was crowned World Brisket Champion at the Jack Daniels World Championships using your Big Bad Beef Rub. Your site has played a pivotal role in my development." John Lattuca, WeekendWarriorBBQ, Montreal, Canada

"This meal was as memorable as my first sex, only better." Marie Overholt, San Francisco, CA

"The BBQ community is so extremely fortunate to have someone as passionate and articulate as you." Frank Ostini, Chef Winemaker, Hitching Post II Restaurant & Winery, Buellton, CA

"I adapted your brisket rub recipe this summer and my customers love it (8,000 pounds served in 6 months)! My brisket even won 'best beef' in the Sonoma County Harvest Fair." Chef Larry Vito, BBQ Smokehouse, Sebastapol, CA

"Meathead is the best writer covering this part of the culinary world." John Markus, Producer, BBQ Pitmasters TV show

"The Rosetta Stone of BBQ." Bill Lamb

"I got laid last night because of your pastrami" Name withheld for obvious reasons

"Knowledgeable, smart, hilarious, and self-effacing." Laurel Stone

"I have worked as a professional cook in high end French restaurants for several years, so when I hit the internet looking for some BBQ info, I was really pleased to find an in depth and expansive site that had all the tips I was looking for." Aaron Ettlin, Portland, OR

"A Famous Dave's commercial came on claiming the best ribs in the world, and my honey shook his head and said, 'nope, it's right here.' Many, many thanks!" Red Taylor, San Francisco, CA

"We had a fantastic season winning two Grand Championships and five Reserve Grand Championships. I always appreciate referring to your site. Thanks." Steve, Grills Gone Wild, IA

"I have always loved cooking ribs but with our new gas grill they were never as good as charcoal. Well that all changed last night when I made the greatest ribs I have ever tasted. My wife wanted to know if I bought them somewhere and then claimed I cooked them myself." Allen Nicley, Mont Alto, PA

"The Memphis Dust and the pulled pork are excellent! I had to dang near run people out of my house!" Aswad Johnson

"I was about to buy a new smoker. After reading your article about setting up a horizontal smoker, I decided to try rehabilitating something the previous owner of my house left in the backyard. Total investment: $100. I figure I saved at least $500!" Coleman Shelton, Calvert City, KY

"Amazingribs.com is the most information packed barbecue site known to man." Pitmaster and BBQ Columnist George Hensler

"AmazingRibs.com is the world's go-to place for a barbecue treasure house of reliable information." Ardie "Remus Powers" Davis, author of numerous barbecue books

"This is my new go-to method for prime rib." Candy Weaver, President, Kansas City Barbeque Society

"We've won five Grand Championships and two Reserve Championships in the past three months. Learned much about BBQ from you and wanted to give you credit." Harry Soo, SlapYoDaddyBBQ.com

"The Alton Brown of Que." Joe Mizrahi, Smokin' Joe's, NYC

"I have always loved to travel and eat. Life became boring when I had to give up my worldly adventures. Thanks to you I now love to cook. I am now having adventures at home in my kitchen and my back yard. I am no longer bored, and my large family is grateful too. Thank you so much." Dugan Hoeflinger, Tucson, AZ

"I am in the process of opening a cafe and thought your simple sweet sour slaw is an amazing winner." James Murray, Toronto

"I had two ribs and my boyfriend ate the other 3 1/2 pounds. He couldn't stop to talk. He had to bring a box of tissues to the table because these ribs are so good they make him weep. He tells me that my ribs have deepened his love for me. Well, fine, but I know that just means he wants more ribs." Nancy J. Mostad, Minnesota


cover photo of Method Method cookbook, click to order

BBQ Stars

bbq support

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazonhttps://tinyurl.com/amazingribs

...some HTML for the first variant...

Placeholder

our bbq logo

Get Smoke Signals, our free e-letter. No spam. Guaranteed

Enter your email:

If you love barbecue and grilling, get a FREE 30-day membership in our Pitmaster Club. We can up your game.

  • FREE 30 day trial membership.
  • Sneak previews of Meathead’s new book.
  • We block ads from members.
  • Real community. No politics. No flame wars.
  • Monthly newsletter.
  • Video seminars with famous pitmasters.
  • Weekly podcasts with Greg Rempe.
  • Weekly BBQ cartoons by Jerry King.
  • Comprehensive Temperature Guide Magnet ($10 retail).
  • Monthly giveaways of Gold Medal grills and smokers worth up to $2000.
  • Discounts on products we love.
  • Support for AmazingRibs.com!

Lookit what our members are cooking:


Post comments and questions below

grouchy?

1) Please try the table of contents or the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

 

Click to ask questions and make comments