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Smoked And Braised Beef Short Ribs Recipe


Smoked and braised short ribs on a plate
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3.25 from 32 votes
Slow braised under ultra-tender with a perfect kiss of smoke from the grill, these Provence inspired short ribs are a cut above the rest.

Serve as: 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.


Course:
Dinner
,
Main Course
Cuisine:
American
,
French

Makes:

Servings: 4

Takes:

Prep Time: 30 minutes
Cook Time: 4 hours 30 minutes

Ingredients

  • 4 pounds bone-in beef short ribs
  • 3 tablespoons unsalted butter
  • 2 large onions
  • 2 large carrots
  • 2 ribs celery
  • 6 garlic cloves
  • 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
  • 2 14.5-ounce cans 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
  • Morton coarse kosher salt
  • finely ground black pepper

The Noodles

  • 8 ounces egg noodles

The Garnish (Optional)

  • Chopped fresh parsley, chives, or green onion
Notes:
Optional. 1/2 cup Nicoise olives, pitted (small, brine-cured olives) added 10 minutes before serving.
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • Prep. 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. Trim off as much surface fat as possible off the meat and bone.
  • Coarsely chop the onion. Trim, peel, and cut the carrots into bite sized coins. Trim the celery ribs into bite size pieces. Peel the garlic cloves and cut each one in half.
  • Fire up. Pre-heat a smoker to 225°F or set-up a grill for 2-zone cooking and heat to 225°F.
  • Cook. Sprinkle the meat side lightly with salt and pepper. Throw them on the smoker or on the indirect heat side of the grill for about an hour. Use lots of wood to generate lots of smoke. That won't cook them much, but it will impart a nice smoke undertone.
  • 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.
  • 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. 
  • 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.
  • About 10 minutes before serving, remove the bones if you wish, they should slide easily off the meat, and add the the olives to the stew if you decide to use them, to warm them. Taste and adjust salt and pepper.
  • Serve. Place the noodles on the plates, put the meat and veggies on top, pour the liquid over, sprinkle with parsley.