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Lynds
Sep 16, 20203 min read

Smoked Beef Short Ribs

Served with Mashed potatoes and tempura crusted broccoli and coleslaw.

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Short ribs are awesome! But I believed that this cut of meat was suitable for a slow cook in a crock pot, and that was it! I couldn't have been more wrong. Don't get me wrong... these need to be slow cooked but on the smoker makes them fantastic! Let's get to it!





This was pretty simple... but it needed a lazy day where I had no desire to leave the house! Don't get me wrong, I wasn't slaving over this meal, but it did require periodic checking and transitions... pick a weekend! I took my beef short ribs and dusted with my home made steak rub! Any meat rub will do. I placed these on the Traeger smoker on smoke for the first 2 hours.



After the smoking session, I placed these beauties into a marinade!


I basically poured half and half red wine and beef broth, with 1/4 cup of oil and 3 Tbsp of Worcestershire sauce... and I placed the short ribs in the mix and tented the pan with tin foil and placed back on the smoker for another 3 hours, now at 250 degrees.




Mean while it's time to make the sides! I chose mashed dairy free potatoes for this and a version of broccoli bake but with tempura batter for a lighter consistency.




I peeled and boiled up several organic yellow potatoes on the stove with water until soft and then mashed them with earth balance spread and Pacific brand cashew milk. I love this combo because you cannot taste the difference and still get all of the creaminess.


I cut up some organic broccoli into bite sized pieces.


I added boiling water to the dish and readied the the seasoning! I dusted the broccoli with minced dried onion, garlic powder, pink salt and avocado oil and then dusted the surface with tempura flakes.





These were placed in a 350 degree oven for 15-20 minutes until crispy and done! They look awesome while done! You are looking for tempura browning... if you do not have it after 20 minutes put on broil and watch carefully until brown.







Here is another look at the short ribs once I removed the tenting..... They were perfect, juicy yet tender and fall off the bone... with that classic smokey flavour! This was a win I was dying to try!



Now lets plate out! A bed of dairy free mash with a short rib!.....




Some fun veggies!!! Including some simple coleslaw!!



another view......



Done and done


The recipe is easy... It just needs time.....



Dust short ribs with steak spice and place on the smoker for 2 plus hours on smoke.


After 2 hours pour equal portions of red wine and beef broth approximately 1-2 cups each and then 1/4 cup of oil and 3 Tbsp of Worcestershire sauce. Tent with tin foil and cook for an additional 3 hours at 250 degrees. Lift the tin foil and cook again at 350 for 20-30 minutes until the beef hits an internal temp of 203 degrees Fahrenheit.


The Mashed.... cook as you normally would.


The broccoli,


cut into bite sized pieces. boil a kettle of water and pour over the broccoli and tent the dish with saran wrap for 20 minutes minimum. This will cook your broccoli. Then dust with onion flakes, garlic powder and pink salt and coat well with tempura flakes and toss slightly, and dust again to cover the top. Place in a 350 degree oven for 20 minutes... the broccoli will already be cooked so you are looking for tempura browning... if you do not have it after 20 minutes put on broil and watch carefully until brown.







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