These beef short ribs were braised on the Big Green Egg until they are fall off the bone delicious!
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...
See AccessoryMulti-functional, efficient and built to last a lifetime - the traditional cast iron Dutch Oven is a...
See AccessorySet the EGG for indirect cooking with the convEGGtor at 350°F/176°C.
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.
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.
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.
Thank you to our friends at Greensbury Market for the beef that inspired this recipe.
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