Braising beef short ribs in a big red wine and serving them over creamy mashed potatoes is the ultimate comfort food. This technique is strait-forward and honestly pretty inexpensive. In this recipe and video I explain that you will need 5 hours of braising at 250. However, the beauty of braising is that you can drop the temperature of the smoker and braise these over night or increase the temperature to get the beef ribs tender quicker and get them ready in a pinch! You can also create this dish with a combination of a stove and oven.
Recipe:
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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Outstanding, cooked them yesterday.
Could you please share a link to the pan Matt was cooking in?
Definitely on the To Do list! We've been on a venison kick as of late clearing out the deep freeze and this looks like a no-brainer to use with that also. Thanks for putting out these weekly videos. Your channel is always the first stop I make when doing anything on the grill. Your chili recipe(s) are also on the short list. Folks thing I'm such a good cook but it's mainly slight mods to your recipes to fit our particular tastes and timelines.
Son is coming home on leave at Christmas definitely making this.
I made this last night, I used a cast iron skillet and covered it with a glass lid. It worked ok but I think I will use a Dutch oven next time. Parts of the short rib had either fat in them or the hard tendons that didn’t really cook well but the meat part was good pretty tender. Do you think we could substitute a prime one chuck roast and cut it up in 4-6oz pieces and use that instead of the short ribs?
Noticed the dog staring at you as you stirred, does she do that for all of the videos? we need more cameos!
can we get a smoked pizza episode
Looks awesome like usual!
Made this last night and it came out great! Very easy recipe, very flavorful.
Have you tried the Masterbuilt gravity smokers? Like an off set with temp control.
Whats the pot/pan you use?
You should try using bourbon sometime instead of red wine. That’s how I make mine.
Man the Blanco has been my new go to for chicken.
Where did you get your Dutch oven from?
That looks absolutely amazing
Is their an easy way to print you recipes
Just wondering where ya got that Uber cool cow cutting board?
Literally just subscribed! Been watching for years! Thought I already was.
How does the smoke get in there with the lid on??? 10:20 Making this tomorrow, can't wait to try it!
Matt. You have a Traeger Arsenal behind you. Kinda Bummed to see you use a crap Meater probe. Sad.
I could eat beef short ribs everyday. Just too cost prohibitive.
Just offhandedly dogged your mom's pot roast. That's cold.
I am a huge fan of wine braised short ribs, but if you want to take it to the next level replace the wine with bourbon.
Matt, what type of pots & pans do you recommend. Thanks
Watched this earlier in the week, rewatching today since I’m making this tonight. These videos get me every time.
So is m any smoke flavor imparted with it covered up? At one point you said you won’t notice it when covered and when you cut into it you said you can see the smoke. Just debating if I do this in an oven or if on my smoker it would be worth it.
Can't wait to try this!!!
Can't seem to find the mashed potato recipe if someone could share a link.
I get your idea with the lighting, December and all. But for your viewer's it does not really work. Crank up the dimmer in the next one, or just make a podcast instead.
Could you show more videos using the open flame grill behind you?
I will be making this when I get back from the SEC Championship. My wife had the kids and dogs all weekend and will deserve a special meal. Plus, I have some short rib tomahawk I need to cook.
Another great gettin’ after it video. I have been making BBR and also B Ox Tail very similarly for quite a while. I thought this was going to be a top off the Dutch Oven braise to get that smoke intermingled with the entire fare. Obviously more stock infused with vino would be necessary more frequently to keep moisture. Maybe open for smoke 1/2 or ? of the needed time? Anyone tried that yet? I’m going to attempt on Traeg for NYE dinner in WI. 🤞🏻
You're one step closer to 1M subs, I just joined. Been watching and sharing your stuff for a long time. High time I actually subscribed!!
Hey Matt
My preferred wine is a good Port especially from Portugal.
I'm never without it.
This is going into next weeks menu. The comments and ideas in this video are fantastic. Love the Meat Church congregation. Thanks for continuing to bring us together Matt.
Matt, I pretty much exclusively use meat church seasonings but was at friends house over thanksgiving and he made a dish using sucklebusters tailgaters party rub and the wife loved it. What if anything is in the meat church arsenal that would be comparable?
are they fatty?