Video: Smoked Beef Short Ribs Over Mashed Potatoes
There's nothing quite like the rich, smoky flavor of perfectly cooked beef short ribs—and this recipe takes it to the next level.
Smoked low and slow and seasoned generously with Shake That by The Flat Top King and All Night Low & Slow Rub by Ninjacue, these ribs deliver deep umami flavor with every bite. Braised in a savory blend of red wine, beef broth, and vegetables, the resulting gravy is a bold, velvety finishing touch.
Served over a bed of creamy homemade mashed potatoes, this dish is the ultimate comfort food with a gourmet twist.
Whether you're firing up the smoker for a special weekend cookout or impressing guests at your next gathering, this showstopping meal is a guaranteed crowd-pleaser.
Watch Pitmaster Ricky Albright (@iron_fire_cooking on IG) make this recipe on his Big Green Egg in the video below!
Rich, smoky, and fall-apart tender, these smoked beef short ribs are seasoned with Shake That by The Flat Top King & All Night Low & Slow Rub by Ninjacue and served over creamy mashed potatoes with a luscious red wine beef gravy. It's a showstopping comfort meal perfect for weekend cookouts or hearty gatherings.
Season short ribs all over with Shake That by The Flat Top King and All Night Low & Slow Rub by Ninjacue. Let rest at room temp for 30 minutes.
In a foil pan or dutch oven, add carrots, onions, celery, tomato paste, red wine, beef broth, and remaining seasonings.
Preheat your smoker to 250-275°F. Place the foil pan on the bottom rack (so it catches your fat rendering off the short ribs) and short ribs on the top rack.
Smoke for 4–5 hours or until internal temp reaches ~165°F and bark is set.
Transfer ribs into the foil pan, cover tightly with foil, and return to smoker. Cook until ribs reach ~210°F and are fork-tender throughout.
Remove ribs from the smoker and let rest, covered, for 20–30 minutes.
Make your gravy: Strain braising liquid into a saucepan. Simmer to reduce, then whisk in cornstarch slurry to thicken.
Plate your short ribs over mashed potatoes, spoon gravy over the top, and garnish with chopped parsley and more All Night Low & Slow Rub by Ninjacue.
Recipe Video
Recipe Note
Pro Tip: Use a flavorful wood to add depth: Post oak, hickory, or cherry wood work best for beef. Avoid overly sweet woods like apple or pecan, which are better suited for pork or poultry.
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