Smoked & Braised Shortrib Recipe

Prepare ribs

Pat short ribs dry with paper towels. Combine kosher salt, coarse black pepper, garlic powder and onion powder in a small bowl. Rub the seasoning evenly over all surfaces of the ribs. Let rest at room temperature 30 minutes or refrigerate covered up to 4 hours.

Pre-smoke sear (optional)

Preheat smoker to 225°F (107°C) using chosen smoking wood. Lightly oil a heavy skillet and sear ribs 1–2 minutes per side over medium-high heat to develop a crust, or place directly on smoker for initial smoke without sear.

Smoke

Place ribs in the smoker bone-side down. Smoke at 225°F (107°C) for about 2 hours, or until they develop a deep mahogany color and a smoke ring. Maintain steady temperature and wood for consistent smoke flavor.

Braise

Preheat oven to 300°F (150°C). In a large ovenproof braising pan or Dutch oven, heat 1 tablespoon neutral oil over medium heat. Add diced onion, carrot and celery; sauté until softened, 6–8 minutes. Add minced garlic and tomato paste; cook 1 minute. Deglaze pan with red wine, scraping brown bits and reduce by half, about 3–4 minutes. Add beef stock, Worcestershire, thyme and bay leaves. Nestle smoked short ribs into the braising liquid so they are about two-thirds submerged. Bring to a gentle simmer on the stovetop, then cover and transfer to the oven. Braise until fork-tender, 2.5–3 hours.

Finish and reduce jus

Carefully remove short ribs from braising liquid and keep warm. Strain braising liquid into a saucepan, pressing vegetables to extract flavor. Skim excess fat; simmer the liquid over medium-high heat until reduced and slightly thickened to a saucy consistency, about 10–15 minutes. Taste and adjust seasoning with salt and pepper. Reserve 1 cup reduced jus for plating.

Shred or portion

If serving whole, trim excess fat and serve a generous bone-in piece. If desired, remove meat from bones and shred/coarsely chop, then toss briefly in some reduced jus to glaze. Keep warm for plating.

Preheat oven to 425°F (220°C). Peel sweet potatoes (if desired) and cut into 1/2-inch thick rounds or 3/8-inch sticks for more surface area. Toss in a bowl with olive oil, smoked paprika, garlic powder, kosher salt and black pepper until evenly coated.

Arrange sweet potatoes in a single layer on a parchment-lined or lightly oiled sheet pan, leaving space between pieces for crisping. Roast 20–30 minutes, flipping once halfway, until edges are browned and crisp and interiors are tender. For extra crispness, finish under high broil 1–2 minutes while watching closely.

Season immediately with flaky sea salt and keep warm until plating.

In a large bowl combine julienned jicama, daikon/radish, shredded carrot and julienned green apple (if using). Add chopped cilantro and toss to combine.

In a separate small bowl whisk together vegan mayonnaise, rice vinegar, Dijon mustard, honey or agave, lemon juice, kosher salt and black pepper until smooth and glossy.

Dress the slaw: Pour dressing over vegetables and toss until evenly coated. Taste and adjust acidity or salt. Refrigerate 15–30 minutes to let flavors meld, then drain any excess liquid before plating so slaw remains creamy, not watery.

Warm plates. Place a portion of crispy sweet potatoes on one side of each plate. Add a scoop of creamy root vegetable slaw beside the potatoes.

Place a bone-in short rib or a generous portion of braised shredded short rib on the plate. Spoon 2–4 tablespoons of the reduced braising jus over the meat and a light drizzle around the plate for additional flavor.

Finish with a sprinkle of fresh parsley or microgreens and a pinch of flaky sea salt on the potatoes and meat. Serve immediately.