Smoked Beef Short Ribs and Potato Stew Recipe

Smoked Beef Short Ribs and Potato Stew Recipe

I decided to try my recipe with oak wood smoked short ribs. What a step up from just simmering. Here’s what I did.


For the rub, you’ll use 3/4 cup paprika, 1/4 cup each sugar, salt–kosher or sea salt and freshly ground pepper. Then 2 tablespoons each chili power, cayenne powder, onion powder, garlic powder and olive oil.


You’ll need 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 tbls Worcestershire sauce, 1 tsp oregano and herbs de Provence and 4 large russet potatoes – peeled


  1. Apply the rub to the short ribs and let sit for 30 minutes.
  2. Preheat the smoker, then place the short ribs in @ 210 F for 4 hours, using oak or pecan wood.
  3. While the short ribs are smoking, prepare the simmering sauce.

Simmering Sauce

  1. Cook onions and garlic in oil until soft.
  2. Pour the roma tomatoes in a blender and blend until smooth.
  3. Pour the tomato mixture into a pot and add the onions, garlic, red wine, tomato paste, herbs and Worcestershire sauce.
  4. Bring to a boil, then reduce heat and simmer for 30 minutes.
  5. Remove from heat and set aside.
  6. After 4 hours, remove the short ribs from the smoker.

Final Steps

  1. Place the ribs in a pan and pour the simmering sauce over them.
  2. Cover the pan and return to the smoker (or oven) @ 250 F for another 3-4 hours.
  3. Add the potatoes for the last 1 1/2 hours.

Good stuff


* This rub is Wild Willy’s Number one-derful rub (from Smoke and Spice) If you don’t have this book you need to get a copy of it.