How to Prepare Braised and Smoked Beef Short Ribs

braised ribs Saudi Arabia

In the spirit of providing our readers with knowledge, here is a recipe from our friends at Weber®! Braised and smoked ribs are an absolutely phenomenal dish, if prepared and cooked correctly. If you’re not careful in the preparing and cooking of your short ribs, you’ll more than likely end up with a very tough outcome. Here’s how to best prepare your short ribs! (You will need a large stockpot, as well as 2 large handfuls of mesquite wood chips)

For starters, you’ll need to prepare your braise/braising liquid. Here are the ingredients you will require:

  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, about 10 oz., coarsely chopped
  • 6 garlic cloves, coarsely chopped
  • 1 jalapeno chile pepper, about 1 oz., roughly chopped and make sure to keep the seeds within
  • 2 teaspoons of dried oregano
  • 2 teaspoons of cumin seed
  • 1 teaspoon of sea salt
  • ½ teaspoon of freshly ground black pepper
  • ~ 36 oz. of beef broth
  • 1 bay leaf

You will require 5 pounds of meaty, marbled short ribs.

Next, you’ll need to prepare your barbecue sauce. Here are the ingredients you will require:

  • 1 cup of ketchup
  • 2 tablespoons of molasses
  • 1 tablespoon of balsamic vinegar
  • 2 tablespoons of Worcestershire sauce
  • Hot pepper sauce (in case you like it more spicy)
  • 2 tablespoons of extra-virgin olive oil
  • 1 teaspoon of sea salt
  • ½ teaspoon of freshly ground black pepper

Now, here’s the appropriate method of prepping and cooking your braised short ribs.

Utilizing your large stockpot over medium-heat, begin to heat the olive oil. Now you can add the jalapeno, garlic and onion and cook until the onion has become tender, all the while stirring. Next, add the cumin seed, salt, oregano, and pepper and cook until you can really smell the spices emanating from the stockpot, all the while constantly stirring. Next you can pour in your beef broth and add the bay leaf.

Now that the braising liquid is ready, place your short ribs in (meat side down) the braising liquid and add water until the ribs are covered. Now, bring the braising liquid to a boil and then immediately reduce the heat down to low. Keep the stockpot covered and allow the short ribs to simmer in the braising liquid for approximately 1.5 hours. After you’ve reached the 1.5 hour mark, transfer your short ribs to a pan in which they can cool down. While simmering, some of the short ribs’ bones may have fallen into the braising liquid, remove them but keep the braising liquid.

Were you wondering what to do with the two large handfuls of mesquite wood chips? Soak the wood chips in water for at least 30 minutes.

Now it’s time to return to the braising liquid. Pour the braising liquid through a fine-mesh strainer into a large pot or bowl and let it stand for 10 minutes at least, or until it is cool enough for the fat to accumulate on the surface. Skim the fat from the surface. Now completely rinse out the stockpot and then pour the braising liquid you just removed the fat from the surface of back into the stockpot. Bring the braising liquid to a boil. Now lower the heat and allow it to simmer until it’s reduced to a mere ¾ cup or braising liquid. With an available saucepan, pour the braising liquid in, roughly medium sized.

It is now time to utilize our remaining ingredients you were probably wondering about. In your medium sized saucepan, stir in the molasses, ketchup, balsamic vinegar, and the Worcestershire sauce. Place the sauce pan over medium heat, then drop the cooking temperature back down to low and allow it to simmer. By doing this, you will reduce the sauce down for a more potent flavor. Stir all the while! Once you remove the sauce from the heat source, you can now put in the hot pepper sauce (again, only if you like it spicy!). Simply set it aside at room temperature now.

Create a two zone fire on the grill (allowing for indirect heat grilling and direct heat grilling), suggested temperature for cooking is 350°F - 450°F. Prior to placing on the grill, brush the ribs with oil and apply salt and pepper.

Once your grill has reached the desired cooking temperature, add one handful of wood chips to the charcoal and place the lid on the grill. Once the wood begins to smoke, place the ribs on the grill over indirect medium heat and cook with the lid closed for approximately 30 minutes, or until the ribs’ edges are beginning to crisp.

Now you finally get to apply that sauce that looks so tempting! Very generously apply the sauce to the ribs. Then apply the remainder of the soaked wood chips to the charcoal and move the ribs over the direct medium heat and cook with the lid closed until the meat is completely glazed (just like a glazed doughnut). Now you can remove the ribs from the grill and serve them while still warm, accompanied with the remaining sauce.

We would like to thank our friends at Weber® for this absolutely delicious method of preparing and cooking short ribs. At The Market we pride ourselves on providing our customers with the absolute best in knowledge and, with this recipe, we delivered. If you ever have any questions regarding different beef cooking methods, types of beef, or need equipment to perform your grilling, we are the number one supplier of it all in Saudi Arabia and the entire Middle East so call us today at +966.13.845.6798. We look forward to hearing from you soon and happy grilling!