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Beef Short Ribs

Updated: Apr 11

When it comes to low and slow, beef short ribs are right up there. Big, meaty, and full of proper flavour, they need steady heat and enough time to turn into something rich, tender, and packed with that deep beef flavour you only get from a long cook.


At our place, they’ve become a Sunday favourite. The kids and grandkids all come over for family dinner, and I’ll usually get something going early in the smoker. The grandkids love to run out the back all afternoon to “check the meat” like they are in charge of dinner!


This recipe keeps it simple and lets the meat speak for itself. A good sear to start, a splash of beer, and a generous rub with Smokey Joe’s Espresso rub. It’s bold and peppery with a smoky edge that works beautifully with the beef ribs, giving you that dark, barky crust that brings everything together. It leans into those Southern-style BBQ flavours without overcomplicating anything.


Beef ribs are ideal for the smoker, giving them time to develop a good bark, but if you’re using the oven, you’ll still get a solid result. Just go low and slow and you’ll end up with ribs that are fall-apart tender and full of flavour.


But be warned, you'll probably be asked to make them again next weekend.


What you need

  • 1 Rack of Beef Shorties

  • 1 can of your favorite beer or dark ale

  • 1 Tbsp of oil

  • Smokey Joe's Espresso Seasoning

  • 1 Onion, diced

  • 1 Carrot, diced

  • 1 stick of celery, diced


what to do

  1. Season the beef short ribs with Smokey Joes Espresso seasoning.

  2. Heat up a cast iron pan and add the oil. Sear the ribs on both sides until browned — colour means flavour!

  3. Turn the heat down and sauté the onions until they are soft and translucent. Then, add the carrots and cook over low heat for 10 minutes.

  4. Pour in half a can of beer and add the ribs back into the pan.

  5. Place it in a smoker (or oven) set at 135°C/275°F for 2 hours to take on some smoke.

  6. After 2 hours, pour the rest of the beer over the ribs, cover with foil and cook until the internal temperature reaches 95°C/203°F, which should take approximately 6-7 hours.

  7. Remove from the heat and let the smoked ribs rest, covered, for up to 1 hour before serving.


Serve over warm creamy mashed potatoes.



 
 
 

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