Smoked beef short ribs over mashed potatoes has to be the ultimate comfort meal. Slow roasted beef ribs that are fall apart tender over creamy mashed potatoes and a homemade beef gravy that is ridiculously good.
Don't let this fancy sounding dish fool you, its easy to make and well worth the time!
Jump to:
- Ingredients you will need:
- Preparing the Short Ribs
- Smoking the Short Ribs
- Braising the Ribs for Ultimate Tenderness
- Making the Perfect Beef Gravy
- Serving the Smoked Beef Short Ribs
- Expert Tips for Perfect Short Ribs
- Storing and reheating beef short ribs
- Final Thoughts
- Looking for other beef recipes? Check these out!
- Smoked Beef Short Ribs Over Mashed Potatoes
Ingredients you will need:
Beef short ribs
Seasoning: Salt, black pepper, garlic powder
Beef broth
Red wine
Tomato paste
Carrots
Onion
Celery
Parsley
Preparing the Short Ribs
The first step in achieving the perfect smoked short ribs is the seasoning process. Generously coat the beef short ribs with salt, black pepper, and garlic powder.
Once seasoned, let them sit for about thirty minutes at room temperature. This allows the salt to penetrate the meat and enhances the flavor before smoking.
Smoking the Short Ribs
Preheat your smoker to 275°F. A wood choice like post oak, hickory, or cherry works best for imparting a deep, rich smoky flavor to the ribs. I'm using my pellet smoker here with hickory pellets.
Before I start smoking the beef ribs, I place chopped carrots, onions and celery to the bottom of a foil pan along with some tomato paste, red wine and beef broth.
Then I slide them on the bottom rack with the ribs on the top rack. I want to catch as much flavor as I can from the beef ribs as they drip all of that juicy goodness!
Allow the ribs to smoke for four to five hours.
As they cook, the ribs will start to develop a dark bark on the surface. This is exactly what you want. It indicates that the seasonings and smoke are forming a flavorful crust that locks in the juices.
Braising the Ribs for Ultimate Tenderness
After the ribs have absorbed enough smoke and reached an internal temperature of around 165°F, it's time to braise them.
Add the beef ribs right on top of the chopped carrots, onions and celery along with all the juices that have been collecting from the beef ribs.
These ingredients along with the wine and beef broth will work together to further tenderize the meat and infuse it with even more flavor.
Cover the pan tightly with aluminum foil and return it to the smoker. Continue cooking the ribs until they reach an internal temperature of around 210°F.
At this point, the meat should be incredibly tender and nearly falling off the bone. Remove the pan from the smoker and let the ribs rest for at least thirty minutes.
Making the Perfect Beef Gravy
While the ribs are resting, it's time to make the beef gravy. Strain the braising liquid to remove the vegetables and pour the liquid into a small saucepan. Set it over medium heat and let it reduce slightly.
To thicken the gravy, create a cornstarch slurry by mixing one tablespoon of cornstarch with two tablespoons of water.
Slowly whisk the slurry into the pan drippings until the mixture thickens into a rich, velvety sauce.
Serving the Smoked Beef Short Ribs
The best way to serve these incredible smoked short ribs is over a bed of homemade mashed potatoes. The creamy, buttery potatoes are the perfect complement to the rich, smoky meat.
Drizzle the beef gravy over the top and garnish with freshly chopped parsley for a touch of color and freshness.
Expert Tips for Perfect Short Ribs
Cooking low and slow is key to ensuring that the ribs become perfectly tender. Rushing the process will only lead to tough, chewy meat.
Also, always allow the ribs to rest after cooking. This step helps redistribute the juices throughout the meat, resulting in a juicier bite.
Pair these short ribs with the right sides to create a complete meal. Roasted vegetables, crusty bread, or even a light, crisp salad can balance out the richness of the dish.
If you have leftovers, don't let them go to waste. The shredded beef makes for incredible sandwiches, tacos, or even a topping for creamy polenta.
Storing and reheating beef short ribs
Place your short ribs in an airtight container and store them in your fridge for up to 4 days. To reheat, slowly warm them back up in your oven or microwave.
Final Thoughts
These smoked beef short ribs are everything you want - smoky, tender, rich, and packed with deep flavor.
Whether you're cooking for a weekend feast or just want to impress, this recipe is a guaranteed hit. Fire up that smoker, pour a glass of wine, and get ready for the best short ribs of your life!
Looking for other beef recipes? Check these out!
Smoked Beef Short Ribs Over Mashed Potatoes
- Total Time: 6 hours 30 minutes
- Yield: 4 1x
Ingredients
- 3-4 lbs of beef short ribs
- 1 tablespoon each of salt, black pepper and garlic powder
- 1 cup of beef broth
- ½ cup red wine
- 1 tablespoon of tomato paste
- 1 cup chopped carrots
- 1 cup chopped onions
- 1 cup chopped celery
- 2 tablespoons chopped parsley (garnish)
- 1 tablespoon cornstarch
- Homemade mashed potatoes recipe
Instructions
- Season the beef short ribs with half of the seasonings (salt, pepper, garlic powder).
- Allow the seasoned beef short ribs to sit out at room temp for about 30 minutes to allow the seasonings to adhere to the meat. In the mean time rough chop carrots, celery and onions and place them into a foil pan. Add beef broth, red wine, and tomato paste and season them with the remaining salt, black pepper, and garlic powder.
- Smoke your beef ribs on the top rack of your smoker at 275°F for 4-5 hours and slide the foil pan with veggies and liquid underneath on the bottom shelf. This will catch the drippings from the short ribs and smoke along with the meat.
- Once the beef ribs reach an internal temperature of 165°F and the bark on the outside of the ribs feel like it has formed, transfer the ribs into the foil pan on top of the chopped vegetables. Cover the pan with foil and place it back into your smoker until the beef ribs reach an internal temperature of 210°F. This will take up to 2 more hours.
- Once the beef ribs are cooked through, remove them from the foil pan and allow them to rest for 20-30 minutes while you make the beef gravy.
- Strain the braising liquid to remove the vegetables and pour the liquid into a small saucepan. Set it over medium heat and allow it to reduce slightly at a simmer.
- To thicken the gravy, create a cornstarch slurry by mixing one tablespoon of cornstarch with two tablespoons of water. Slowly whisk the slurry into the pan drippings until the mixture thickens into a rich, velvety sauce.
- Serve the beef short ribs over homemade mashed potatoes and the beef gravy. Top with chopped parsley as a garnish. Enjoy!
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Method: Smoking
Tim Clowers says
You can never go wrong with Beef Short Ribs especially the Way Jordan Cooks these.
Jordan Hanger says
Thanks Tim, they always hit the spot.