Charleston Beef Recipe List

Southend Brewery

161 East Bay Street |, Charleston, SC 29401

Smoked Beef Short Ribs Au Jus

Ingredients for Smoked Beef Short Ribs Au Jus

3-4 lbs bone-in Short Rib
½ lb smoked Bacon, small diced
2 cups Carrots, rough cut
3 cups Yellow Spanish Onion, rough cut
2 cups Celery, rough cut
2 qts Beef Stock (fresh or college inn)
3 cups Red Wine (spicy and dry)
¼ cup Worcestershire Sauce
1 tbsp Corn Starch
¼ cup warm Water
2 cups julienne Yellow Spanish Onion
¼ cup of Extra Virgin Olive Oil
1 sprig of Sage
your favorite Vegetable
4 cups Mashed Potatoes

Ingredients for Rub

2 tbsp Kosher Salt
2 tsp Garlic Powder
1 tsp Onion Powder
1 tsp crushed Red Pepper
1 tsp butcher ground Black Pepper
2 tsp Chili Powder

Method for Smoked Beef Short Ribs Au Jus

• Using a smoker or grill heat it to 250°. If you are not using a smoker buy some chips for your grill. If it is a gas grill you will need a chip box to hold your chips. You are only trying to smoke the short rib. If you are using a gas or charcoal grill watch your temperature. You may need to cook the short rib for a shorter amount of time. Remember you want to try and achieve an indirect heat. Note: You may want to put your briquettes on half of your grill using the other half for your short rib. Same for a gas grill light only half.
• While your smoker or grill heats, combine all rub ingredients together.
• Rub all sides of the short rib with the rub mixture. Set aside in your fridge.
• Place your short rib in the smoker or grill and cook for 1-1 1/2 hours. This will not cook the meat all the way but it will give a great flavor for your short rib and sauce. • You will want to turn the beef short rib periodically.
• While your short rib is cooking, get started on the rest of your mise en place.
• Render the bacon in a skillet by cooking it slowly until it is crispy and brown.
• With a strainer, separate the bacon from the fat to stop the cooking process and set aside for later.
• Heat the olive oil in a skillet until hot.
• Place the onions in and cook until caramelized on medium heat. Set aside for later.
• Pull the beef short rib out of the smoker.
• In a roasting pan, place your short rib, wine, rough cut onions, carrots, celery, beef stock, bacon and bacon fat, Worcestershire, and sage.
• Cover the roasting pan with foil and place in the oven for about 2 hours at 300°.
• During the cooking time you will want to turn the beef short rib periodically. At the 1 ½ hour mark cut a small piece to test for tenderness. You will want the short rib to be tender but not falling apart.
• When the beef short rib is ready, take it out and set on a cutting board.
• With a fine strainer pour your au jus into a sauce pot.
• Discard your vegetables.
• At this time, use a knife to cut away the meat from the bone.
• Discard the bone and set the short rib back into the roasting pan. Cover it with foil.
• Cook the au jus down by half on medium heat.
• When the au jus is ready, add your caramelized onions and bring back to a simmer.
• Mix the warm water and corn starch together until smooth.
• When smooth, whisk in the corn starch mixture and cook for 5 minutes at low heat. (Only add the corn starch mixture when the sauce is simmering.)
• Pour the au jus over the short rib. • Place the roasting pan back into the oven at 350° for about 5 minutes.

To Plate

• Cut your short rib into 4 pieces.
• With a spoon place the mashed potatoes on a platter or individual plates.
• Place the shot ribs over the mashed potatoes.
• Spoon the au jus over the short rib.
• Serve with your favorite vegetable.

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