Coffee-Crusted Smoked Beef Short Ribs with Stout & Pepper Braise
By Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian · US & Metric Measurements · Ready in 5 hr 50 min
Meaty English-cut beef short ribs rubbed with espresso and black pepper, smoked over Oak pellets at 250°F (121°C), and braised to 205°F (96°C) in dark stout beer, sweet bell peppers, and caramelized onions.
Ingredients (12)
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Helpful tools for making Coffee-Crusted Smoked Beef Short Ribs with Stout & Pepper Braise:
- → ThermoWorks Thermapen ONE Instant-Read Meat Thermometer
- → Traeger Signature Blend 100% All-Natural Hardwood Pellets (20 lb Bag)
- → Bryco Goods Pink Kraft Butcher Paper Roll (18 Inch x 175 Feet, Unwaxed)
- → MEATER Plus Wireless Smart Meat Thermometer with Bluetooth Repeater
- → Traeger Pellet Grill BAC363 Drip Tray Liners (5-Pack)
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Pro Tip 1: Leave the tough silverskin membrane on the bottom bone side of beef short ribs; removing it causes the meat to fall completely off the bone and shrink during the 205°F (96°C) braise.
- ✓Pro Tip 2: Finely ground espresso powder acts as a natural enzymatic tenderizer and accelerates dark bark formation without making the beef taste like a latte.
- ✓Pro Tip 3: Clinical Nutrition Note: Short ribs are rich in glycine and proline from connective tissue breakdown at 205°F (96°C), which supports joint cartilage and gut lining integrity.
🧊 Storage, Freezing & Safe Reheating
Store short ribs submerged in the pepper-stout braising liquid in an airtight container in the fridge for up to 4 days (chilling makes it easy to lift off the solidified fat cap). Reheat covered at 325°F (163°C) until 165°F (74°C).
Frequently Asked Questions
What is the difference between English-cut and Flanken-cut short ribs?
English-cut short ribs are cut parallel to the bone into thick 2-to-3-inch meaty blocks ideal for low-and-slow smoking to 205°F (96°C). Flanken-cut ribs are sliced thinly across the bones (Korean galbi style) and should be grilled hot and fast.
Can I make this gluten-free without the stout beer?
Absolutely. Replace the 12 oz (355 ml) stout beer with an equal volume of gluten-free beef bone broth plus 1 tbsp balsamic vinegar for depth and acidity.
📖 More Recipes from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian. Explore all 30 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Marcus Vance, RD, Pitmaster & Certified Clinical Dietitian
Adapted from The Ultimate Traeger Wood Pellet Grill & Smoker Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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