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Smoked and Braised Beef Short Rib Ragu

Smoked and braised beef short rib ragu is what happens when BBQ meets Italian comfort food. Think rich, meaty goodness, slow-cooked until the beef melts into the sauce. By smoking the ribs first, you infuse the dish with that irresistible smoky flavour that takes it up a notch. Perfect for a dinner that’s equal parts posh and homey, this recipe is a showstopper over pasta, with every bite delivering a smoky, creamy burst of flavour.

Prep Time 1 hr
Cook Time 4 hrs
Rest Time 30 mins
Total Time 5 hrs 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 120  C
Servings: 4
Estimated Cost: 20
Calories: Approximately 650 per serving
Best Season: Fall, Winter
Ingredients
    For the Beef Ribs:
  • 1 Kg Bone-in beef short ribs (Cut into cubes)
  • SPG rub (Equal parts salt, pepper, garlic powder)
    • For the Ragu:
  • 3 Tbsp Olive oil (For searing and sautéing)
  • 2 Medium Carrots (Finely diced)
  • 2 Stalks Celery (Finely diced)
  • 2 Medium Onions (Finely diced)
  • 5 Cloves Garlic (Minced)
  • 2 Tbsp Tomato paste
  • 250 Ml Red wine (Choose Cabernet Sauvignon or Merlot)
  • 500 Ml Beef stock
  • 2 Cans Tinned tomatoes (400g each, chopped)
  • 1 Bunch Mixed herbs (Tied rosemary, thyme, and bay leaves)
  • 150 Ml Double cream (Add 100-150 ml to taste)
  • 100 Grams Parmesan cheese (Grated, plus extra for garnish)
    • For Serving:
  • 500 Grams Pasta (Pappardelle or tagliatelle preferred)
  • 1 Bunch Fresh parsley (Chopped, for garnish)
Instructions
  1. 1
    Setting Up the Kamado Joe:
    • Preheat the Kamado Joe to 121°C (250°F).
    • Add oak wood chunks to the lit charcoal for a smoky flavour.
  2. 2
    Prepping the Beef Ribs:
    • Coat the short rib cubes generously with SPG rub.
    • Heat olive oil in a Dutch oven placed on the grill.
  3. 3
    Smoking the Ribs:
    • Place the ribs on the cast iron grate above the Dutch oven.
    • Smoke for 1 hour, letting the meat absorb the oak flavour.
  4. 4
    Cooking the Vegetables:
    • While ribs are smoking, dice the onions, carrots, and celery.
    • Remove ribs from the grill and sear directly in the Dutch oven until browned. Set aside.
    • Add diced vegetables to the Dutch oven and sauté for 5-7 minutes until softened.
    • Stir in minced garlic and tomato paste, cooking for 1-2 minutes.
  5. 5
    Building the Sauce:
    • Deglaze the Dutch oven with red wine, scraping up any bits stuck to the bottom.
    • Let simmer for 2-3 minutes, then add beef stock, tinned tomatoes, and herb bundle.
  6. 6
    Braising the Ribs:
    • Return smoked ribs to the Dutch oven, ensuring they’re submerged in the sauce.
    • Cover and cook in the Kamado Joe for 2.5 to 3 hours until the meat is tender and shreddable.
  7. 7
    Finishing Touches:
    • Remove herb bundle and discard. Shred the beef, discarding the bones.
    • Stir in Parmesan and double cream, creating a velvety sauce.
    • Cook pasta as per instructions, toss in the ragu, and coat evenly.
  8. 8
    Serving:

    Plate the pasta and garnish with grated Parmesan and parsley.

Note

For extra smokiness, add another wood chunk halfway through smoking.

Use hot beef stock to maintain consistent cooking temperatures.

Leftover ragu freezes beautifully – perfect for quick midweek meals.

Keywords: smoked beef ragu, short rib ragu recipe, BBQ pasta recipes, Kamado Joe recipes, smoked beef recipes, Italian comfort food
Read it online: https://www.smokeandsear.world/BBQ-recipes/smoked-and-braised-beef-short-rib-ragu/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.