Smoked Short Ribs Recipe | Red Wine Reduction | Creamy Mashed Potatoes

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup

Homemade sauce can reduce preservatives.

beef short ribs

🥗Healthier: pork ribs

💰Cheaper: chicken thighs

Chicken thighs are a leaner, budget-friendly option.

Trim the beef chuck short ribs, ensuring they have nice marbling.

Season the short ribs with kosher salt and 16 mesh black pepper, letting them sit for 15-30 minutes.

Prepare the smoker, using the Weber Smoke Fire with the smoke boost feature for about an hour.

After an hour, increase the smoker temperature to 250-275°F and smoke the ribs for about 5 hours, placing a drip pan underneath to collect drippings.

After about 2 hours, check the color of the ribs, noting the nice color from the smoke.

While the ribs are smoking, prepare the mashed potatoes by soaking russet potatoes in water to remove starch.

Bring the soaked potatoes in cold water to a boil until they are toothpick tender, then drain them.

Transfer the drained potatoes to a mixer (or hand smash if no mixer is available).

Add warm milk to the potatoes, followed by about 1/4 stick of butter, salt, and black pepper, mixing until smooth.

For the red wine reduction, prepare a mirepoix with chopped carrots, celery, and onion, cooking them for about 5-7 minutes until browned.

Add 1 to 1.5 cups of good red wine to the mirepoix, aiming to reduce it by half.

Incorporate some beef stock and better than bouillon into the mixture, along with bay leaves and rosemary.

To achieve a silky smooth texture, add butter to the reduction.

Strain the reduction through a wire mesh to remove the vegetables.

After 5 hours, check the temperature of the short ribs, and if they are not tender enough, let them cook for an additional 15-20 minutes.

Once done, remove the ribs from the smoker and reserve any juices that come off them to add to the reduction.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens