- If you want good food you need to start with good ingredients. Pick up some Wagyu short ribs from Mumford Dairy & Meat and you won’t be disappointed.
- Remove the short ribs from the packaging and dry with a paper towel
- Stop and admire the marbling (seriously, just look at it)
- Slice the short ribs between the bones into two even sized cubes
- Individual ribs should look like this
- Rub the short ribs with a binder of your choice. My favorite is an Aji Panca Chili paste but you can get creative (mustard, olive oil, mayo, bbq sauce, hot sauce etc)
- Apply a liberal coating of an all-purpose rub to all sides
- Set the ribs on a tray uncovered in the refrigerator for at least 4 hours and up to 12 hours to allow them to dry brine
- Turn your smoker to 225 and throw the ribs on bone side down. Once the ribs begin to develop a “bark” start to spray them with a mix of apple cider and apple cider vinegar. Spray them every 30-45 minutes.
- When the short ribs reach the stall (around 160-170) remove from the smoker and place in a Dutch oven. Surround the short ribs with garlic cloves, onion, rosemary, thyme and a bath of red wine about halfway up the short ribs.
- Cover the Dutch oven and place back in the smoker or oven until the internal temperature of the short ribs is between 200-205 (this took just over an hour).
- Remove the short ribs from the Dutch oven and allow to rest in a sealed container. While the short ribs rest reduce down some red wine and mixed with strained braising liquid. Plate the short ribs and lightly coat in the red wine reduction.
- Enjoy!!
Recipe and photo credit to Wolfi Hofer - thanks Wolfi!