Oak-Smoked Beef Short Ribs with Lemon-Oregano Drizzle

By Sprig Originals ✓ · cooked up in Sprig

Big bone-in beef short ribs rubbed with oregano, coriander and coarse pepper, then smoked over oak at 250°F until they hit 203°F and probe like soft butter. A bright lemon-parsley-garlic drizzle spooned over at the table keeps them from feeling heavy — a Mediterranean take on a classic weekend smoke, with a shopping list you can carry in one hand.

Ingredients

• 4 lb bone-in beef short ribs (English cut, 3-inch pieces)
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp coarsely ground black pepper
• 2 tsp dried oregano
• 2 tsp garlic powder
• 1 tsp ground coriander
• 4 chunks oak wood chunks (or 3 cups oak chips)

• 1 lemon, zested and juiced
• 1/4 cup flat-leaf parsley, finely chopped
• 1 clove garlic, grated
• 3 tbsp extra-virgin olive oil

Instructions

1. Pat the short ribs dry and trim any thick surface fat down to about 1/4 inch. Rub all over with the 2 tbsp olive oil, then mix the kosher salt, black pepper, oregano, garlic powder and coriander and press the rub onto every side. Let the ribs sit at room temperature while the smoker comes up to heat, about 45 minutes.
2. Set up your smoker for indirect cooking at 250°F (120°C) with the oak chunks on the coals or in the smoke box, and fill the water pan. Wait until the smoke runs thin and blue rather than white and billowing before the meat goes on.
3. Place the ribs bone-side down on the grate, leaving a finger of space between pieces. Smoke undisturbed at 250°F for 3 to 4 hours, until a dark mahogany bark has set and the internal temperature reads 165–170°F (74–77°C) in the thickest meat.
4. Wrap the ribs tightly in a double layer of heavy foil (add 2 tbsp water to the packet), return them to the smoker bone-side down, and continue at 250°F for another 2 1/2 to 3 1/2 hours, until the internal temperature reaches 203°F (95°C) and a probe slides into the meat between the bones with no resistance.
5. Rest the wrapped ribs in a cooler or turned-off oven for 45 minutes; this is not optional, as the juices need time to settle back into the meat.
6. While they rest, stir together the lemon zest and juice, parsley, grated garlic, extra-virgin olive oil and a pinch of salt in a small bowl.
7. Unwrap the ribs over a plate to catch the juices, slice between the bones, spoon a little of the collected juice over the top, and finish with the lemon-oregano drizzle at the table.

Chef's tips

Nutrition (per serving, estimated)

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