SMOKED BRAISED SHORTRIBS

SERVES 6

• 3–4 lbs bone-in beef shortribs, patted dry
• Kosher salt and black pepper
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 ribs celery, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cups beef stock
• 2 sprigs thyme, 1 bay leaf
• 1 tbsp brown sugar (optional, for rub)
• 1 tsp smoked paprika (optional, for rub)

SEASON & SMOKE

Season ribs generously with salt and pepper (add brown sugar and smoked paprika if using). Smoke at 250°F (121°C) until a deep mahogany bark forms, about 2–3 hours.

BUILD THE BASE

In a heavy Dutch oven over medium, heat olive oil. Add onion, carrot, and celery with a pinch of salt; cook until softened, 6–8 minutes. Stir in garlic and tomato paste; cook 2 minutes. Deglaze with red wine, scraping up fond, and reduce by half.

BRAISE

Nestle smoked ribs into the pot. Add beef stock to come about halfway up the meat along with thyme and bay. Bring to a simmer, cover, and braise at 300°F (149°C) in the oven until fork-tender, about 2–3 hours.

FINISH & SERVE

Transfer ribs to a plate. Skim fat, then simmer braising liquid to thicken slightly. Spoon sauce over ribs and serve with your favorite sides.