Cherry, Dr Pepper & Bourbon Beef Short Ribs

A full plate, not just a rack of ribs

This cook started with a 2.5 kg, three-bone rack of beef short ribs and ended with a proper plate: a thick slice of glazed beef over buttery mash, charred broccolini alongside, and a pourable cherry and Dr Pepper jus over the top. The bourbon rub gives the beef a savoury base; the cherry and soft drink come into their own when reduced with the braising liquid. It is rich, so the lemon on the broccolini earns its place.

The times below are a guide. Short ribs are done when a probe slides into the thickest meat with little resistance, not when a timer rings.

Serves: 4–6
Smoker temperature: 120°C
Allow: About 7–9 hours cooking, plus a 20–30 minute rest

See the cook

Watch the short ribs Reel on Instagram.

Ingredients

Beef and seasoning

• 1 beef short-rib rack, about 2.5 kg or three bones
• 50–60 g Boodua Creek Sweet Tennessee Bourbon Rub
• 1 tablespoon coarse black pepper

For the braise

• 375 ml Dr Pepper
• 375 ml beef stock
• 80 ml bourbon
• 200 g frozen cherries
• 2 tablespoons Worcestershire sauce
• 2 tablespoons red-wine vinegar
• 1 teaspoon coarse black pepper

To turn the braising liquid into glaze and jus

• 500–600 ml strained braising liquid
• 150 g frozen cherries
• 150 ml Dr Pepper
• 30 ml bourbon
• 1 tablespoon red-wine vinegar
• 1 teaspoon Worcestershire sauce
• Black pepper, to taste

Buttery mash

• 1.2 kg potatoes, peeled and cut evenly
• 100 g butter
• 150–200 ml warm cream or milk
• Salt and pepper, to taste

Broccolini

• 2 bunches broccolini
• A little oil, salt and pepper
• Lemon wedges, to serve

Method

1. Season the ribs. Pat the rack dry, coat it with the bourbon rub and black pepper, and refrigerate uncovered overnight if time allows. Set it out while the smoker comes to temperature.
2. Build the bark. Set the smoker to 120°C. Put the rack in bone-side down and smoke for roughly 4–5 hours. Look for a set, dark bark; the internal temperature may be around 70–75°C, but appearance matters more at this stage.
3. Braise. Put the ribs in a deep foil pan. Mix the braising ingredients and pour them around the meat, aiming for liquid roughly one-quarter to one-third of the way up the rack rather than covering the bark. Seal the pan tightly with foil and return it to the smoker at 120°C.
4. Cook until tender. Start checking as the ribs approach 93°C internally. The thickest part should probe with very little resistance. Total cooking time is usually around 7–9 hours, though the rack decides.
5. Make the sauce. Carefully lift out the ribs. Strain and reserve 500–600 ml of the braising liquid, skimming excess fat if needed. Simmer it with the extra cherries, Dr Pepper, bourbon, vinegar, Worcestershire and pepper until the fruit softens and the sauce tastes balanced. Blend and strain for a smooth sauce if you like. Keep some loose enough to pour as jus; reduce a smaller portion further until it will cling to a spoon for glazing.
6. Glaze and rest. Brush the thick glaze over the ribs and return them to the smoker uncovered for 10–15 minutes. Repeat once for a sticky finish. Rest the rack for 20–30 minutes before slicing between the bones.
7. Make the mash. While the ribs finish, simmer the potatoes in salted water until tender. Drain well, mash with the butter, then add enough warm cream or milk to get a smooth, spoonable texture. Season to taste.
8. Char the broccolini. Oil and season it lightly, then cook over high heat until the stems are tender and the edges have colour. Finish with lemon.
9. Plate. Spoon the mash down first, add a rib or thick slices of beef, set the broccolini alongside and pour over the warm cherry jus. Serve extra sauce at the table.

Cook's notes

• Frozen cherries work well. They are easy to keep on hand and break down nicely in the braise and sauce.
• Keep the sauce savoury. The stock, Worcestershire, vinegar and beef juices stop the cherry and Dr Pepper from eating like dessert. Taste after reducing and adjust with a little more vinegar if needed.
• Protect the bark. Keep the braising liquid below the top of the ribs and seal the pan well.
• Use the probe for tenderness. An internal reading around 93°C is a cue to start checking, not an automatic finish line.

From the pit: This cook was made on our Masterbuilt Gravity Series. For longer cooks, keeping the controller visible and the side shelf clear makes life easier; see our FireBoard 2 Mount + Cable Bundle if you already use a compatible FireBoard controller. The controller itself is not included.