Braised Short Ribs
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 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
- 3 cloves garlic, minced
- 1 cup (240 ml) beef broth
- 3 tablespoons (45 ml) Worcestershire sauce
- 1 cup (240 ml) red wine
- 2 sprigs of rosemary
Accessories
convEGGtor
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...
See AccessoryDutch Oven - Cast Iron
Multi-functional, efficient and built to last a lifetime - the traditional cast iron Dutch Oven is a...
See AccessoryInstructions
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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