Mar 22, 2012

Beer-Braised and Mesquite-Smoked Short Ribs Recipe from Weber's Smoke™ by Jamie Purviance

Rating: 5 stars

5 Reviews

Serves: 4 // Prep time: 45 minutes, plus about 1½ hours to braise the ribs and 1 to 1½ hours for the sauce | Chilling time: about 2 hours | Grilling time: about 30 minutes | Special equipment: large stockpot, 2 large handfuls mesquite wood chips

Grocery List

Fresh Produce

  • 6 garlic cloves
  • 1 jalapeño chile peppers
  • 1 yellow onions

Meat / Poultry / Seafood

  • 5 lb meaty beef short ribs

Oil and Spices

  • 1 bay leaves
  • 2 tsp cumin seed
  • 2 tsp dried oregano
  • 3 tbsp extra-virgin olive oil
  • 1 tsp freshly ground black pepper
  • 2 tsp kosher salt


  • 1 tbsp balsamic vinegar
  • .25 tsp hot pepper sauce (optional)
  • 1 cup ketchup
  • 2 tbsp molasses
  • 2 tsp Worcestershire sauce

Wine / Beer / Spirits

  • 1.25 qts lager

Special Equipment

  • large stockpot
  • 2 handfuls mesquite wood chips


Braising liquid

  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, about 10 ounces, coarsely chopped
  • 6 garlic cloves, coarsely chopped
  • 1 jalapeño chile pepper, about 1 ounce, roughly chopped (with seeds)
  • 2 teaspoons dried oregano
  • 2 teaspoons cumin seed
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 bottles (each 12 fluid ounces) lager
  • 1 bay leaf

  • 5 pounds meaty beef short ribs


  • 1 cup ketchup
  • 2 tablespoons molasses
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Worcestershire sauce
  • Hot pepper sauce (optional)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper


  1. In a large stockpot over medium heat, heat the oil. Add the onion, garlic, and jalapeño and cook until the onion is tender, about 5 minutes, stirring occasionally. Add the oregano, cumin seed, salt, and pepper and cook until fragrant, about 30 seconds, stirring constantly. Pour in the lager and add the bay leaf. Place the ribs in the braising liquid, meaty side down, and add just enough water to cover them. Bring to a boil over high heat and then reduce the heat to low. Cover and simmer until the ribs are barely tender when pierced with the tip of a knife, about 1½ hours. Transfer the ribs to a sheet pan to cool. Remove and discard any bones that may have fallen off the ribs in the liquid; reserve the liquid. Cover and refrigerate the cooled ribs until chilled, about 2 hours.

  2. Soak the wood chips in water for at least 30 minutes.

  3. Strain the braising liquid through a fine mesh strainer into a large bowl and let stand for 10 minutes. Skim the fat from the surface of the liquid. Rinse the stockpot, pour the liquid back into the stockpot, and bring to a boil over high heat. Lower the heat and simmer the liquid until reduced to ¾ cup, 1 to 1½ hours. Transfer to a medium saucepan. Stir in the ketchup, molasses, balsamic vinegar, and Worcestershire sauce. Bring to a simmer over medium heat, then reduce the heat to low, and simmer until the sauce is slightly reduced, about 5 minutes, stirring often. Remove from the heat and season with hot pepper sauce, if desired. Set aside at room temperature.

  4. Prepare a two-zone fire for medium heat (350° to 450°F).

  5. Brush the ribs with the oil and season evenly with the salt and pepper. Brush the cooking grate clean. Drain and add one handful of the wood chips to the charcoal and put the lid on the grill. When the wood begins to smoke, cook the ribs over indirect medium heat, with the lid closed, until the meat begins to crisp around the edges and the ribs are heated through, about 25 minutes.

  6. Brush the ribs generously with the sauce. Drain and add the remaining wood chips to the charcoal. Move the ribs over direct medium heat, close the lid, and continue to cook until the meat is glazed, about 5 minutes, turning occasionally. Remove from the grill and serve warm with the remaining sauce.

5 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Jun 10, 2013

Unreal flavor

I made these this past weekend for the first time and followed the recipe. The only thing I changed, instead of a lager I used a stout (Guinness). All I can say is WOW the ribs were great and the BBQ sauce was even better. It was well worth the time. I will make them again and again and again.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Oct 21, 2013

Maiger L


My father in law made it yesterday and it satisfying was beyond words! Best home cooked ribs I have ever had. They were "fall off the bone", juicy, tender, flavorful, and DELICIOUS! Tasted like something you would get at a 5 star steakhouse! Highly Recommended!

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Sep 30, 2014

Jeff F

Superb Flavor, but don't rely on time...

Love the braise and the sauce, but 1-1/2 hours wasn't a long enough braise for my ribs to get to "fall off the bone" tender. Check them with a poke, instead of relying on the clock. I knew this...but trusted the recipe. No doubt I will use this recipe again. The aroma of the braising meat was worth it alone!

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

May 6, 2015

Dave S

Cannot wait to make these again

Along with another reviewer, I switched the beer type using a Porter. The reduced broth was simply amazing. I'm going to use that as an alternative base for an onion soup. But when you reduce the broth down and make the bbq sauce, Nirvana.

The results of this meal are worth every moment put forth creating it.


Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Jul 8, 2015

howard s

Ribs That 'WOW!'

This recipe was was easy, and while it takes time, it is well worth it. The ribs had great flavor, were very tender and melted in your mouth. I used charcoal to cook them.

Type of Griller


Would you recommend this recipe? YES

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Beer-Braised and Mesquite-Smoked Short Ribs