Smoked & Braised Beef Short Ribs

Hey there!!! In today’s feature we’ll discuss Smoked & Braised Beef Short Ribs.

-Let’s get the smoker fired up to 225 degrees.
-Coat short ribs w/ olive oil and season every nook and cranny of the short ribs with your favorite rub seasoning.
-Place short ribs on smoker for about 3-4 hrs. When the color looks good and meat is pulling back from the bone (internal temp of roughly 165 degrees F), add to a disposable aluminum pan.

In the pan add the braising ingredients:
wine, beef broth, favorite rub seasoning, and butter. Cover tightly with foil and put back into the smoker.
-After one hour, use a meat thermometer to probe short ribs, the ribs are done when you can insert the thermometer and the feel is like inserting into butter. There should not be much resistance, if it’s not like butter it is not quite done yet, and keep cooking until it is. Could be up to two hours in total for the braise.
-After you have determined it’s done (roughly 200 – 205 degrees Fahrenheit), remove from smoker and let sit covered for 15 minutes.
Remove from braise bath and serve with your favorite side dishes.

Guess what, it’s eaten time! I’m Belton Johnson, join me Friday morning at 11:00am with Gormley for more tips from the Saskatchewan Cattleman’s Association.

Ingredients
4 pounds short ribs
¼ cup extra virgin olive oil
½ cup rub your favorite beef rub, or the one below
FOR THE BRAISING LIQUID
1 cup dry red wine
1 cup beef broth
1 tablespoon of your favorite rub
2 tablespoons butter