COOK IT.
Preheat your gas or charcoal barbecue to 300°F (149°C). Prepare to use indirect grilling methods and set up your favorite smoking method.
Separate the ribs into individual bones if not already done. Then, trim the beef short ribs of any extra fat and silverskin. Rub the ribs with salt, fresh rosemary, garlic, and black pepper.
Set the beef ribs away from the heat above a drip tray with 1½ cups of beef stock. Put the remaining stock into a spray bottle. Alternatively, use cider vinegar and water, beer, or red wine.
Smoke the beef ribs for 1½ to 2 hours, then wrap them in foil and continue cooking until an internal temperature of 205°F (96°C). Remove from heat and rest.
While resting, make a delightful gravy with beef stock and the drippings. Taste the drippings for salt and smoke and adjust accordingly. To make a good gravy, create a roux of equal parts butter or beef fat and flour. Cook the flour down a little so that it darkens in color, then splash in beef stock, drippings, or even vegetable water, a little at a time, whisking between additions. Adjust seasoning to taste, liven things up with Worcestershire or mustard.
Serve these on a bed of mashed potatoes, with your favorite seasonal sides.
This recipe for Smoke Roasted Beef Short Ribs takes a traditional holiday recipe and turns it on its head. Individual servings of perfectly cooked, bone-on beef for everyone instead of a whole roast can make your next gathering deliciously unique. How do you make your favorite holiday meals different? Share your unique barbecue holiday meal recipes, ideas, and photos on our social pages like Facebook and TikTok , using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!