Braised Short Ribs

These beef short ribs were braised on the Big Green Egg until they are fall off the bone delicious!


  • 8 bone-in beef short ribs
  • 1 tsp salt
  • 2 tsp freshly ground black pepper
  • 4 tbsp olive oil
  • ½ cup yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup beef broth
  • 3 tbsp Worcestershire sauce
  • 1 cup red wine
  • 2 sprigs of rosemary


Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C.

Season the short ribs with salt and pepper. Heat olive oil in the Big Green Egg Dutch Oven. Sear short ribs for 1 minute per side. Remove from the Dutch oven and set aside.

Add the onion to the Dutch Oven and cook for 3 minutes or until it is translucent. Add in garlic and cook for an additional minute.

Pour beef broth, Worcestershire sauce and red wine into the Dutch oven. Bring to a simmer and add in the short ribs. Place the rosemary sprigs on top. Cover the Dutch oven and cook for 2½ hours, or until meat is tender.

2 thoughts on “Braised Short Ribs”

  1. Followed recipe with exception of only using half of the Worcestershire sauce. Finished short ribs were loved by all who ate them.

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