1 tablespoon each of salt, black pepper and garlic powder
1 cup of beef broth
1/2 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!
