Red Wine Braised Short Ribs (Smoked, Braised & Fall-Apart Tender)
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.
Ingredients
For the Short Ribs
- 6 Beef Short Ribs
- 2 tbsp Olive Oil
- 1/4 cup Pit Boss Prime Rib Rub (or your own favorite beef seasoning)
Braising Liquid
- 1 cup Red Wine
- 1 cup Beef Broth
- 3 tbsp Butter
- 1 tbsp Pit Boss Prime Beef Rub (or your own favorite beef seasoning)
- 2 tbsp Worcestershire Sauce
- 2 sprigs Fresh Thyme
- 2 tsp Garlic (minced)
Instructions
- Preheat smoker or grill to 225°F (use mesquite or oak wood if smoking).
- Pat short ribs dry and trim silver skin or membrane if desired.6 Beef Short Ribs
- Coat ribs in olive oil and season generously with beef rub.2 tbsp Olive Oil, 1/4 cup Pit Boss Prime Rib Rub
- Place ribs over indirect heat and cook until internal temp reaches 165°F (about 3–4 hours).
- Spritz ribs with apple cider vinegar every 30 minutes starting after the first 2 hours.
- In a bowl, mix all braising liquid ingredients except butter and thyme.1 cup Red Wine, 1 cup Beef Broth, 1 tbsp Pit Boss Prime Beef Rub, 2 tbsp Worcestershire Sauce, 2 tsp Garlic
- Transfer ribs to an aluminum pan and pour braising liquid over them.
- Top ribs with thyme sprigs and evenly spaced pads of butter.3 tbsp Butter, 2 sprigs Fresh Thyme
- Cover the pan with foil and return to smoker; cook until ribs reach 203°F and are probe tender (1–2 hours).
- Remove ribs from smoker, discard braising liquid (or reserve for sauce), and cover pan to rest for 30 minutes.
- (Optional) Thicken reserved braising liquid with a roux for a sauce.
- Serve and enjoy!