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Braising beef short ribs in a big red wine and serving them over creamy mashed potatoes is the ultimate comfort food. This comes from Meat Church Sous Chef Gavin Phillips. His technique is strait-forward and honestly pretty inexpensive. In this recipe and video I explain that you will need 5 hours of braising at 250. However, the beauty of braising is that you can drop the temperature of the smoker and braise these over night or increase the temperature to get the beef ribs tender quicker and get them ready in a pinch! You can also create this dish with a combination of a stove and oven.Â
Meat Church How To YouTube Video:Â https://youtu.be/CuG3pZ7PsJM
Ingredients
- 5 beef short ribs
- 1 medium white onion, diced
- 1 large celery stalk, diced
- 1 large carrot, diced
- 2 C beef broth or stock
- 1 C red wine
- 1 T tomato paste
- 1 T beef tallow for browning the ribs (sub olive oil)
- Meat Church BLANCO seasoning to taste
- Meat Church Garlic & Herb seasoning to taste
Tools
- Braiser or dutch ovenÂ
- Instant read thermometer
Prepare your smoker
Prepare your smoker to a temperature of 250. In this video we used a Traeger Timberline at 250 with Meat Church pellets. Since the braiser is covered with a lid on, the type of wood of pellets do not matter.Â
Prepare your braiser
Place your braiser over medium-high heat. Add the tallow or olive oil.Â
Prepare the beef ribs
Season the beef ribs moderately with Meat Church Blanco.Â
Sear for 1 minute on each side. Remove the beef ribs from the pan and set aside reserving the fat in the braiser.
Prepare the braising liquid
Add the onion, celery and carrots to the braiser.
Cook for 5 - 7 minutes or until the onions are translucent.
Add tomato paste. Cook for 2 minutes.
Add the red wine and deglaze the pan. Scrape any bits off the bottom of the pan. Bring to a simmer.Â
Add beef broth. Season with Meat Church Garlic & Herb. Bring to a simmer.
Add the beef ribs.
Cover with the lid.
Move the braiser into the smoker.Â
Cook until the beef ribs are for tender. That took 5 hours in this video.Â
Remove the braiser from the smoker. Remove the beef ribs and serve over garlic mashed potatoes and enjoy!!!
