Directions
- Preheat your Pit Boss to 225°F
- While your smoker is heating up, season bone-in beef short ribs with our Lonestar Beef and Brisket Rub.
- Next, place the short ribs directly onto the grates of your smoker, and smoke for 2-3 hours, or until the internal temperature reaches 165°F
- Once you reach the correct internal temperature, remove the short ribs from the smoker, open the sear plate, and turn the smoker up to high (~500°F).
- Next, place your Dutch Oven over the flame broiler and allow it to preheat for 10-15 minutes.
- Meanwhile, prepare your veggies: Chop up the onion, mushrooms, tomatoes, potatoes, and garlic cloves.
- Once your Dutch Oven is heated, add the butter, and allow it to melt before adding onions and garlic. Sauté for 2-3 minutes.
- Next, add mushrooms, carrots, potatoes, and tomatoes and sauté for an additional 3-4 minutes.
- Then add the herbs, bay leaf, and tomato paste and stir. Cook until the tomato paste begins to turn a brick-red color.
- Once the tomato paste is the correct color, add your desired stock and the smoked beef short ribs before covering with the Dutch Oven lid.
- Next, close the sear plate, set the grill to 275°F, and close the smoker lid. Smoke for an additional 2-3 hours, or until the beef short ribs are fork tender.
- Once your beef-short ribs are tender, remove the Dutch Oven from the smoker, and carefully remove the bay leaf, herbs, and short rib bone before shredding.
- Season with salt to taste and enjoy!
