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You don’t have to smoke these first, but after that first bite you’ll really be glad you did.


2 lb Beef Short Ribs
ASS dry rub
1 can tomato paste
16 oz beef broth
1 cup celery
1 cup carrot
1 cup onion
1 shallot
3 cloves garlic
1 tbsp EVOO
Fresh herbs or Italian seasoning mix
Mesquite, Hickory, and Apple wood chunks


Fire up your smoker. Dry rub short ribs with Andrew’s Special Seasonings, EVOO bottom of a dutch oven and space apart ribs along the bottom. Mince celery, carrot, onion, shallot, and garlic and set aside.


Smoke ribs in an uncovered dutch oven for 3 hours at 225°. Preheat oven to 350°. Remove dutch oven and ribs from the smoker and add celery, carrot, onion, shallot, garlic, tomato paste, beef broth, and herbs. Cover and finish in the oven for additional 2 hours. Pairs insanely well with my mashed potatoes.


Remove lid for final 15-20 minutes of baking time before serving to help thicken the sauce.

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