KC Cattle Braised Bone-In Short Ribs

Category Beef Smoke Fathers Day Braise

Servings 5

Prep Time 10 minutes

Cook Time 6 hours

It's time to dust off your Dutch Oven! In this recipe, bone-in beef short ribs from KC Cattle Company are smoked low and slow, then braised in a Dutch Oven with veggies and herbs. The result is a tender and delicious cook that will feed and please a crowd.

Author:
Pit Boss Kitchen & KC Cattle Company

Ingredients

1 4-Bone Short Rib (2.5 lb.)

Pit Boss Lone Star Beef and Brisket Rub

1/8 lb. of Butter

1 Cup Medium Diced Onion

4 Garlic Cloves, Sliced

2 Cups Sliced Mushrooms

1 Cup Whole Baby Carrots

2 Cups Pee Wee Potatoes

1/4 Oz. Whole Thyme

1 Small Can of Tomato Paste

1 Bay Leaf

3 Large Roma Tomatoes, Diced

1 Quart Chicken or Beef Stock

Special Tools

Pit Boss Cast Iron Dutch Oven

Pit Boss Soft Touch BBQ Tongs

Directions

Preheat your Pit Boss to 225°F

While your smoker is heating up, season bone-in beef short ribs with our Lonestar Beef and Brisket Rub.

Next, place the short ribs directly onto the grates of your smoker, and smoke for 2-3 hours, or until the internal temperature reaches 165°F

Once you reach the correct internal temperature, remove the short ribs from the smoker, open the sear plate, and turn the smoker up to high (~500°F).

Next, place your Dutch Oven over the flame broiler and allow it to preheat for 10-15 minutes.

Meanwhile, prepare your veggies: Chop up the onion, mushrooms, tomatoes, potatoes, and garlic cloves.

Once your Dutch Oven is heated, add the butter, and allow it to melt before adding onions and garlic. Sauté for 2-3 minutes.

Next, add mushrooms, carrots, potatoes, and tomatoes and sauté for an additional 3-4 minutes.

Then add the herbs, bay leaf, and tomato paste and stir. Cook until the tomato paste begins to turn a brick-red color.

Once the tomato paste is the correct color, add your desired stock and the smoked beef short ribs before covering with the Dutch Oven lid.

Next, close the sear plate, set the grill to 275°F, and close the smoker lid. Smoke for an additional 2-3 hours, or until the beef short ribs are fork tender.

Once your beef-short ribs are tender, remove the Dutch Oven from the smoker, and carefully remove the bay leaf, herbs, and short rib bone before shredding.