These beef short ribs were braised on the Big Green Egg until they are fall off the bone delicious!
Ingredients
- 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
Instructions
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.
I would think you would cook awhile without lid to get some smoke flavor in the dish?
Followed recipe with exception of only using half of the Worcestershire sauce. Finished short ribs were loved by all who ate them.
Waste of charcoal to braise food, unless you just want to keep the heat out of the house.