Barbeque short ribs with just the right amount of smokey flavor are pure southern style comfort food. Short ribs are another one of those cheap cuts of meat that was transformed into something everyone likes.
This recipe has a little more tomato flavor than most that makes it seem more like a stew but the beefy short ribs make it stand out. We added red skin potatoes to make a one dish meal. It is sooo good!
Before you start this dish you will have to smoke your short ribs. Follow the directions on this site for smoked barbeque meats but for short ribs cut the smoke time down to an hour at the most. Just season your short ribs with coarse salt and cracked pepper and place in a 225-250 degree smoker.
Use no more that one or two chunks of fruit wood or pecan. Let the short ribs get a mild dose of smoke and don’t let them cook too long. They will finish in the oven.
- 6 pounds of short ribs
- 1/4 cup of olive oil
- Salt and ground black pepper
- 1 large onion, chopped
- 3 carrots, chopped
- 4 cloves of garlic, chopped
- 2 celery ribs, chopped
- 3 tablespoons of tomato paste
- 2 cups dry red wine
- 3 cups of chicken stock
- 1 (15 ounce can of diced tomatoes, Mexican style
- 3 sprigs thyme
- 1 bay leaf
- small can of mushroom slices (4 oz)
- 1 tablespoon parsley
- 5-6 red potatoes, cut into large bite sized pieces
- Preheat the oven to 350 degrees
- Heat 2 tablespoons of olive oil in a large Dutch oven
- Add onion, carrots, garlic,celery,salt, pepper, to Dutch oven and saute
- Add tomato paste, wine and stir about 1 minute
- Add stock, thyme, diced tomatoes, mushrooms and bay leaf
- Add potatoes
- Add short ribs
- Cover the Dutch oven and put in the over to braise for about 3 hours or until the meat is very tender
- Serve in a large bowl or platter