2 and 1/2 lb of English cut beef short ribs (5 meat bricks)
A couple tablespoons of olive oil
A dash of each of the following:
-Fresh ground pepper
2 carrots (cut into several chunks)
2 ribs of celery (cut into several chunks)
5 cloves of garlic
A few sprigs of thyme
4 oz of tomato paste
1 and 1/2 cups of beef stock
1/2 cup of red wine
Optional: Chopped chives for garnish
Prepare your smoker for 250°F.
Rub olive oil onto each of the beef ribs so that the seasonings will adhere better. Season each side of the beef ribs with a dash of each spice: salt, pepper, garlic powder, and paprika.
Place the seasoned ribs into your smoker for approximately 1 hour and 30 minutes or until they achieve a dark smokey color.
Meanwhile prepare your braising liquid in a roasting pan by adding wine, beef stock, carrots, celery, garlic, onion, tomato paste, and thyme to the pan. Cover and place in a 250°F oven to start warming up the liquid (for approx 30 minutes).
When the ribs have achieved the desired color, place the ribs in the braising liquid in the roasting pan. Cover and place in 325°F smoker or oven for 1-2 hours or until the beef ribs are tender and fall off the bone.
Remove ribs from the pan, dispose of the vegetables, and strain the remaining braising liquid into a measuring cup. Allow liquid to rest and skim the fat off the top. Boil liquid in a saucepan over medium heat until reduced to 1/3.
Serve ribs over mashed potatoes, pouring sauce on top, and garnishing with chives if desired.