Braised Beef Short Ribs

If you're looking for a beef dinner that's tender enough to pull apart with a fork, these Cowboy Braised Beef Short Ribs are worth the wait. We're starting them off with a little smoke, searing them over an open flame, and then letting them cook low and slow in a Dutch oven. 

Short ribs are a tough cut of beef, but they've got plenty of fat and connective tissue that turns tender with the right cooking method. The secret is giving them enough time and moisture to break down.

We're building plenty of flavor with roasted poblano peppers, mushrooms, onions, garlic, red wine, and beef broth. When those ribs are finished, you'll have tender beef and a rich gravy right there in the pot.

Most folks start braised short ribs by searing them in a hot skillet. We're doing things a little differently. First, we're giving these ribs about 30 minutes of indirect heat in the smoker. That's going to add some smoke flavor before we start the braising process.

Then we're moving them directly over the fire for a quick sear. That high heat creates a browned crust and builds another layer of flavor. The ribs don't need to be cooked through at this point. We're just getting them ready for that long, slow cook in the Dutch oven.

Start by preheating your smoker to 250°F. Arrange the coals on one side so you'll have an indirect cooking area and a direct heat area.

Generously season the short ribs on every side with Kent's Original Seasoning or your favorite all-purpose seasoning.

Place the ribs on the indirect side of the smoker and let them cook for about 30 minutes.

After the ribs have taken on some smoke, move them directly over the hot coals. Sear for about 2 minutes per side, allowing the outside to develop a good crust.

Remove the ribs from the heat and set them aside. Remember, we're not trying to cook these ribs all the way through just yet.

For this recipe, we're using roasted poblano peppers, onions, mushrooms, and garlic. If you haven't already roasted the poblanos, place them under a broiler or over an open flame until the skins blister and char. Let them cool enough to handle, remove the skins, and dice the peppers.

In a Dutch oven that's at least 7 quarts, melt the bacon grease and butter over medium heat. Add the chopped onion, roasted poblanos, and sliced mushrooms. Cook until the vegetables are tender, stirring occasionally.

Add the minced garlic and cook for about another minute. We want that garlic to release its flavor without burning.
Remove the vegetable mixture from the Dutch oven and set it aside.

Now we've got some good flavor left behind in that Dutch oven, and we're going to put it to work.Add the tomato paste to the pot and cook for about 2 minutes, stirring frequently. Let it brown lightly to develop a deeper flavor.

Pour in the red wine and bring the mixture to a simmer for about 2 to 3 minutes. Stir occasionally and scrape the bottom of the pot to loosen the browned bits. That's flavor we don't want to leave behind.

Return the cooked vegetables to the Dutch oven. Stir in the minced thyme and beef broth, then add the smoked and seared short ribs.

Make sure everything is settled into the pot with the braising liquid, and cover with the lid.

Preheat your oven or smoker to 350°F. Place the covered Dutch oven inside and cook for about 3½ to 4 hours, or until the short ribs are fork-tender. 

This is where patience pays off. The long cooking process allows the tough connective tissue in the short ribs to soften, leaving you with tender, flavorful beef. Don't rush it. If the meat is still tough when you check it, it needs more time.

When the ribs are tender, remove the Dutch oven from the heat.

Serve the short ribs warm with a generous helping of the vegetables and gravy from the pot.

All that flavor from the beef, mushrooms, roasted poblanos, and red wine has been cooking together, so don't leave that gravy behind.

Season the beef generously. Short ribs are a thick, rich cut of meat, so make sure you're seasoning every side before they go into the smoker.

Don't skip the sear. That quick trip over the direct heat adds a browned crust and deeper flavor before the long braise. 

Brown the tomato paste. Cooking it briefly before adding the wine develops more flavor in the braising liquid.

Give the meat enough time. Tough short ribs are usually a sign they haven't cooked long enough. Keep braising until they're fork-tender.

Keep the Dutch oven covered. The covered pot helps retain the moisture needed for the long cooking process.

With all that rich gravy in the pot, I like the idea of serving these ribs with something that can soak up some of that flavor.

Mashed potatoes, buttered noodles, or a helping of rice would all make good sides. You could also serve them with warm bread for catching the last of the gravy. 

These Cowboy Braised Beef Short Ribs take a little time, but the cooking method does most of the work. Give that beef some smoke, a good sear, and plenty of time in the Dutch oven, and you've got a hearty meal that's worth gathering around the table for.

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