Smoked and Braised Beef Short Ribs

Main Dish


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Serves approx. 5 ppl.


  • 10 beef ribs, bone in and precut
  • Val Coffee Steak Rub, to taste
  • One (1) 8oz. can of tomato paste
  • One (1) 32oz.  box of unsalted beef broth
  • Half (1/2) bottle red wine
  • 1 1/2 lb. red mini creamer potatoes
  • Eight (8) carrots, cut into 2 inch pieces
  • One (1) stalk of celery, cut into 2 inch pieces 
  • One (1) yellow onion, quartered
  • Six (6) cloves of garlic
  • rosemary sprigs
  • thyme sprigs
  • Coy Zesty Garlic and Herb Seasoning, to taste


  • Turn smoker on to 250 degrees.
  • Lay ribs out on a cutting board and season all sides liberally with Val Coffee Steak Rub.
  • Place directly on grates in smoker and close lid.
  • When you are 2 1/2 hours into your smoke, dump your tomato paste, beef broth and wine into a large disposable tin and mix well, with a fork.
  • Add red tomatoes, carrots, celery, onion, garlic, rosemary, and thyme sprigs.  Top with Coy Zesty Garlic and Herb Seasoning and cover with foil.
  • Place tin in smoker, alongside your beef ribs.
  • After 30 minutes, open smoker lid, uncover your disposable tin and nestle your beef ribs into your veggie and broth mixture.  Recover with foil and smoke until your beef reaches an internal temp. of 202 degrees, or is probe tender.
  • Rest for 20 minutes and serve warm.

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