Ingredients
- 12 Beef Short Ribs
- 3 Carrots
- 3 Ribs of Celery
- 1 Whole Onion
- 8 Cloves of Garlic
- 4 cups Beef Stock
- 2 cups Red Wine
- 6oz Tomato Paste
- 2 Sprigs Rosemary
- 1 Bay Leaf
- ¼ cup + 2 teaspoons AP Rub (Salt, Pepper, Garlic)
Instructions
- Prepare Smoker for indirect cooking, bring temperature to 275 degrees with a couple chunks of Hickory wood for smoke.
- Season outside of Short Ribs with AP Rub .
- Place on pit and smoke for 3 hrs until brown on all sides.
- Chop carrots, celery, and onions into large chunks. Place in a full size steam pan. Smash garlic cloves and add to pan. Pour in beef stock and wine. Add tomato paste and stir to disperse. Season with AP Rub and add rosemary and bay leaf.
- Cover with foil and place on smoker after the short ribs have been on for 1 hour.
- When the short ribs are brown (approx. 3 hrs) place them in the pan with the liquid.
- Cover with foil and continue cooking until for tender about 1 ½ hrs.
- Carefully remove each short rib from the liquid and cover loosely with foil.
- Strain the remaining liquid and ladle any fat from top. Pour into a sauce pan and heat on high for 10-15 minutes until reduced by half.
- Serve the sauce over each Short Rib.