How to Make Smoked Boneless Beef Short Ribs with Maple Glaze Quick Overview Trim and oil the short ribs. Coat with dry rub. Smoke at 225°F for 1 hour 15 minutes, flipping once.

Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate.

2. Heat the oil in a Dutch oven over medium-high heat. Sprinkle the short ribs with salt and pepper and add to the pan. Cook, turning occasionally, until well browned, about 6 minutes.

Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Brown the meat on all sides in batches, without overcrowding the pan, about 8 minutes.

2½ to 3 pounds boneless short ribs, cut in 1½- to 2-inch chunks Kosher salt and freshly ground black pepper 4 tablespoons olive oil, divided 1 large yellow onion, chopped 4 garlic cloves, chopped ...

Jon Parker, Park Bar’s general manager, provided the recipe and wrote, “Park Bar’s braised boneless short ribs have been a customer favorite since we opened our doors 14 years ago.

1 tablespoon finely grated lemon zest Step 1 Heat oven to 300 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper.