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