Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, combine 2 tablespoons smoked paprika, 1 tablespoon sumac, 1 tablespoon garlic powder, 1 teaspoon dried oregano, 2 teaspoons coarse sea salt, and 1 teaspoon freshly ground black pepper to create a flavorful spice rub.

2. 2

   Pat dry 3 pounds bone-in beef short ribs thoroughly, then generously rub the prepared spice mixture all over the short ribs and drizzle 2 tablespoons of olive oil over the seasoned meat.

3. 3

   Preheat your smoker to 250°F (120°C) with your preferred wood chips or chunks, then place the seasoned short ribs directly on the grates and smoke for 4-5 hours, or until an internal temperature of 165°F (74°C) is achieved.

4. 4

   While the short ribs are smoking, combine 10 cloves thinly sliced garlic, the zest and juice of 1 large lemon, 1 pint halved cherry tomatoes, and the remaining 2 tablespoons of olive oil in a small baking dish; roast this mixture in a 350°F (175°C) oven for 25-30 minutes until softened and slightly caramelized.

5. 5

   In a separate small bowl, meticulously mix 1 cup labneh with 1/4 cup finely chopped fresh mint leaves and 1/4 cup finely chopped fresh parsley.

6. 6

   Carefully remove the short ribs from the smoker, increase the oven temperature to 375°F (190°C), transfer the ribs to an oven-safe braising dish, pour the roasted garlic-lemon confit mixture over and around the ribs, cover tightly with foil, and braise for an additional 2-3 hours, or until the ribs are incredibly fork-tender.

7. 7

   Finally, remove the tender smoked short ribs from the oven, allow them to rest for 10 minutes to reabsorb juices, then serve individual portions generously topped with the savory braising liquid, the flavorful garlic-lemon confit, and a refreshing dollop of the minted labneh.