Smoked Beef Short Ribs and Potato Stew Recipe
3 – 4 Pounds beef short ribs
1 Cup red wine
One 28 oz can of roma tomatoes
One 8 oz can of tomato paste
1 Medium onion, chopped
2 Garlic cloves, minced
1 Tbsp Worcestershire sauce
1 Tsp oregano and herbs de Provence
4 Large russet potatoes – peeled
¾ cup paprika
¼ cup each sugar, salt–kosher or sea salt and freshly ground pepper
2 tbsp each chili power, cayenne powder, onion powder, garlic powder and olive oil
Apply the rub to the short ribs and let sit for 30 minutes.
Preheat the smoker, then place the short ribs in @ 210ºF for 4 hours, using oak or pecan wood.
While the short ribs are smoking, prepare the simmering sauce.
Cook onions and garlic in oil until soft.
Pour the roma tomatoes in a blender and blend until smooth.
Pour the tomato mixture into a pot and add the onions, garlic, red wine, tomato paste, herbs and Worcestershire sauce.
Bring to a boil, then reduce heat and simmer for 30 minutes.
Remove from heat and set aside.
After 4 hours, remove the short ribs from the smoker.
Place the ribs in a pan and pour the simmering sauce over them.
Cover the pan and return to the smoker (or oven) @ 250ºF for another 3-4 hours.
Add the potatoes for the last 1½ hours.