Smoked Beef Short Ribs with Red Wine Reduction

Ingredients

• 4 pounds beef short ribs
• 2 cups red wine
• 1 cup beef broth
• 4 cloves garlic
• 2 medium onions
• 1 tablespoon fresh thyme
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 2 leaves bay leaves
• 2 tablespoons butter

Instructions

1. 1

   Preheat your smoker to 225°F (107°C).

2. 2

   In a small bowl, mix together salt, black pepper, and smoked paprika. Rub this mixture all over the beef short ribs.

3. 3

   Place the seasoned short ribs in the smoker and smoke for 4-5 hours, or until the internal temperature reaches 195°F (90°C) for tender meat.

4. 4

   While the ribs are smoking, prepare the red wine reduction. Heat olive oil in a large saucepan over medium heat.

5. 5

   Add chopped onions and minced garlic to the saucepan. Sauté for about 5-7 minutes, until the onions are translucent.

6. 6

   Pour in the red wine and beef broth. Add fresh thyme and bay leaves. Bring the mixture to a boil, then reduce to a simmer for 20-25 minutes until it thickens slightly.

7. 7

   Once the ribs are done smoking, remove them from the smoker and let them rest for 10-15 minutes.

8. 8

   Strain the red wine reduction to remove the solids. Return the liquid to the saucepan and stir in the butter over low heat until melted and smooth.

9. 9

   Slice the smoked short ribs between the bones and serve with the red wine reduction drizzled over the top.