Braised Short Ribs

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



  • bone-in beef short ribs 
  • 1 teaspoon (5 ml) salt 
  • 2 teaspoons (10 ml) freshly ground black pepper 
  • 4 tablespoons (60 ml) olive oil 
  • 1/2 cups (120 ml) yellow onion, diced 
  • cloves garlic, minced 
  • 1 cup (240 ml) beef broth 
  • 3 tablespoons (45 ml) Worcestershire sauce 
  • 1 cup (240 ml) red wine 
  • sprigs of rosemary 



The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Dutch Oven - Cast Iron

Multi-functional, efficient and built to last a lifetime - the traditional cast iron Dutch Oven is a...

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Step 1

Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C.

Step 2

Season the short ribs with salt and pepper. Heat olive oil in the Dutch Oven. Sear short ribs for 1 minute per side. Remove from the Dutch Oven - Cast Iron and set aside.

Step 3

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

Step 4

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 - Cast Iron and cook for 2 1/2 hours, or until meat is tender.

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