Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the short ribs by patting 4 pounds of beef short ribs dry with paper towels.

2. 2

   Combine 2 tablespoons of coarse sea salt, 1 tablespoon of freshly ground black pepper, 1 tablespoon of dried mustard powder, 1 teaspoon of crushed juniper berries, and 2 tablespoons of dark brown sugar in a small bowl, then generously rub this mixture over all sides of the beef short ribs.

3. 3

   Preheat your smoker to 275 degrees Fahrenheit (135 degrees Celsius) with 4 cups of soaked applewood smoking chips.

4. 4

   Place the seasoned short ribs in the preheated smoker and smoke for 3 hours, then transfer the ribs to a sturdy baking dish with 1 cup of beef broth, cover tightly with foil, and continue cooking in the smoker or oven for an additional 5 to 7 hours, or until the ribs are fork-tender.

5. 5

   While the ribs are cooking, combine 2 chopped apples, 2 chopped carrots, 2 chopped parsnips, and 1 chopped rutabaga in a large pot with enough water to cover, then boil until all vegetables are very tender, which should take about 20-25 minutes.

6. 6

   Drain the cooked vegetables and apples, then return them to the pot along with 4 tablespoons of unsalted butter, 1 tablespoon of apple cider vinegar, and 2 tablespoons of fresh chopped dill, mashing or blending until smooth and seasoning with additional salt to taste.

7. 7

   Carefully remove the tender short ribs from the baking dish, allowing them to rest for 15 minutes before carving the meat off the bone and slicing into generous portions.

8. 8

   Serve the warm, smoked short ribs immediately over a generous bed of the Nordic root vegetable and apple puree.