The Art of Fire – Smoked Short Ribs with Tuscan Olive Oil Glaze

The Art of Fire Smoked Short Ribs with Tuscan Olive Oil Glaze

Slow, smoky and deeply satisfying

Few cuts reward patience like beef short ribs. When cooked low and slow over glowing embers, the meat becomes tender enough to fall apart with a fork while the surface turns sticky and caramelised. This is fire cooking at its finest, where time and temperature work together to create something unforgettable.

The Flamery Asado Grill transforms this simple cut into a feast. Its adjustable height and open design allow you to control every degree of heat, while the ETI BlueDOT Oven Thermometer ensures precise temperature monitoring throughout the long cook. The result is a perfect balance of smoke, softness and depth of flavour, finished with a glossy Tuscan olive oil glaze.

Choosing the Right Cut

Ask your butcher for meaty beef short ribs with plenty of marbling. You will want bone in ribs for extra flavour and structure. Trim any excess surface fat, but keep enough to protect the meat during the long cooking process.

Short ribs are ideal for the Asado because they love gentle, consistent heat and a little smoke. Their rich texture and natural fat melt beautifully when given time to cook slowly.

Flavour Foundations

This recipe celebrates restraint. A few good ingredients are all that is needed to create extraordinary flavour.

Rub

• 2 tablespoons of sea salt
• 1 tablespoon of cracked black pepper
• 1 teaspoon of smoked paprika
• 1 tablespoon of soft brown sugar

Glaze

• 2 tablespoons of EatAlfresco Extra Virgin Olive Oil
• 1 tablespoon of runny honey
• 1 tablespoon of balsamic vinegar
• 1 teaspoon of Dijon mustard

Mix the rub ingredients and massage them all over the ribs. Leave to rest at room temperature for 30 minutes before cooking. Combine the glaze ingredients in a small bowl and set aside.

The Fire Setup

Prepare the Flamery Asado Grill with a generous bed of embers made from hardwood such as oak or hickory. Position the grill rack about 40 centimetres above the heat to start, aiming for a steady medium temperature.

The idea is to roast and smoke rather than sear. Add a few small pieces of wood during cooking to keep a gentle smoke flowing.

Place the ETI BlueDOT Oven Thermometer probe into the thickest part of one rib to track the internal temperature throughout.

Cooking the Short Ribs

Lay the ribs bone side down on the grill. Cover loosely with foil or close the lid if available. Cook slowly for around three hours, maintaining a grill temperature of roughly 130 to 150 degrees Celsius.

Check occasionally and turn once or twice to ensure even cooking. Brush with the glaze every 30 minutes during the last hour of cooking.

When the internal temperature reaches around 93 degrees Celsius, remove the ribs from the heat. The meat should yield easily when pressed with a fork and the glaze should be dark and glossy.

Resting and Finishing

Allow the ribs to rest for at least fifteen minutes before slicing. This final stage locks in moisture and allows the flavours to settle.

Just before serving, drizzle lightly with EatAlfresco Tuscan Olive Oil for a rich, aromatic finish that cuts through the sweetness of the glaze. The gentle fruitiness of the oil balances the smoky depth of the beef perfectly.

Serve with charred vegetables or roasted potatoes cooked in the embers for a complete fire cooked feast.

Serving Suggestion

These ribs are best enjoyed outdoors, surrounded by friends and the slow crackle of the fire. Serve with crusty bread to soak up the juices and a bold red wine such as Chianti to echo the Tuscan notes of the olive oil.

Cook it Yourself

Recreate this feast at home using:
🔥 The Flamery Asado Grill
🔥 The ETI BlueDOT Oven Thermometer
🔥 The EatAlfresco Extra Virgin Olive Oil Collection

Together they deliver the control, flavour and authenticity that make fire cooking truly special.