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Perfect Smoked Beef Short Ribs Recipe with Rich Red Wine Reduction

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Tender, smoky beef short ribs paired with a luscious red wine reduction sauce, perfect for special dinners and weekend indulgences.

Ingredients

Scale
  • 4 pounds beef short ribs, bone-in, well-marbled
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly cracked black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons olive oil
  • Hickory or oak wood chips, soaked in water for 30 minutes
  • For the Red Wine Reduction:
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 1/2 cup beef broth (preferably low sodium)
  • 2 tablespoons unsalted butter, chilled
  • 2 shallots, finely minced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1 teaspoon brown sugar
  • Salt and pepper to taste

Instructions

  1. Remove the membrane from the back of the ribs. Pat ribs dry with paper towels and rub olive oil all over to help seasoning stick.
  2. Mix kosher salt, cracked black pepper, smoked paprika, garlic powder, and onion powder in a small bowl. Apply rub evenly on all sides of ribs.
  3. Preheat smoker to a steady 225°F (107°C). Add soaked hickory or oak wood chips.
  4. Place ribs bone-side down on smoker grate. Smoke for about 3 hours, then wrap ribs tightly in aluminum foil and continue smoking for another 1-2 hours. Use a meat thermometer to check for an internal temperature of 200°F (93°C).
  5. While ribs smoke, prepare red wine reduction: Melt 1 tablespoon butter in a saucepan over medium heat. Sauté shallots and garlic until translucent (3-4 minutes). Add red wine, beef broth, thyme, and brown sugar. Simmer until reduced by half and syrupy (about 15 minutes). Turn off heat and whisk in remaining butter. Season with salt and pepper.
  6. Once ribs are done, unwrap and let rest on a cutting board loosely covered with foil for 15 minutes.
  7. Slice ribs between bones and drizzle generously with red wine reduction. Serve immediately.

Notes

Remove the membrane from ribs for tenderness. Maintain smoker temperature between 225°F and 250°F. Wrap ribs in foil after 3 hours to retain moisture. If sauce thickens too much, loosen with a splash of beef broth. Avoid opening smoker frequently to maintain temperature and smoke.

Nutrition

Keywords: smoked beef short ribs, red wine reduction, barbecue, smoked ribs, beef ribs recipe, backyard cookout, slow smoked ribs

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