Red Wine Braised Short Ribs (Smoked, Braised & Fall-Apart Tender)

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These beef short ribs turn out incredibly tender. They start with a low-and-slow smoke to soak up that rich BBQ flavor, then finish braising in a savory red wine and beef broth mixture. The result? Deep, bold flavor and melt-in-your-mouth texture.

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Why I Love This Recipe

I’ll be honest — my first attempt at short ribs was a disaster. I over-seasoned them, skipped spritzing or wrapping, and ended up with salty, dry bricks that I couldn’t even finish. But after taking a break and trying again with a new method, I completely changed my mind about them.

This approach keeps the ribs moist, infuses them with layers of flavor, and uses the braising liquid as an incredible sauce. They’re hearty, rich, and perfect for a special weekend cook.

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Prepping the Ribs

Start by trimming the fat and silver skin from the top of the ribs. (You can remove the membrane from the bottom if you want, but I skip it — short ribs typically don’t have meat below the bone.)

Brush the ribs with olive oil, then season generously with your favorite beef rub — I use Pit Boss Prime Beef Rub, but salt, pepper, and garlic powder work great too. You want to see the meat through the rub so you don’t overpower its natural flavor.

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Smoking The Ribs

Set your smoker or grill for indirect heat at 225°F. Mesquite or oak are my wood choices for this recipe. Place the ribs bone-side down and let them cook undisturbed for the first 2 hours to develop bark.

After 2 hours, spritz the ribs every 30 minutes with apple cider vinegar. This helps keep the exterior moist during the smoke.

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Braising

While the ribs are smoking, mix together your braising liquid — red wine, beef broth, Worcestershire, garlic, rub, and a few thyme sprigs. Keep butter aside for later.

Transfer the ribs to an aluminum pan, pour the braising liquid over them, top with the thyme sprigs and butter pads, then cover tightly with foil.

Return the pan to the smoker and continue cooking until the ribs reach an internal temp of about 203°F and are probe-tender (1–2 more hours).

Cook until the internal temperature reaches around 165°F (usually 3–4 hours total).

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Resting & Serving

Remove the ribs from the smoker, take them out of the braising liquid, and cover them again with foil. Let them rest for at least 30 minutes before serving.

If desired, thicken the braising liquid into a sauce — it’s fantastic drizzled over the ribs.

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Final Thoughts

• Texture & Flavor: Braising keeps the ribs moist and infuses them with flavor, but you will lose some of the bark.
• Serving Tip: Avoid the tough membrane just above the bone when eating.
• Next Time: I’d like to try cooking them without wrapping to keep more bark, or dry brining overnight for added moisture.
• Best Cut: If possible, buy 3-bone sections instead of single ribs for better moisture retention.

If you’ve got a great short rib recipe, let me know — I’m always up for experimenting.

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