Smoked & Braised Beef Short Ribs
Thomas Marlow is the Executive Chef of the award-winning Mimosa Grill in Uptown Charlotte, NC. Dedicated to artisans, farmers and craftsmen whose passion for food creates the finest ingredients possible, Marlow has led the restaurant to Visit Charlotte’s 2016 Restaurant of the year and Food Service Magazine’s Top 100 Independent Restaurants in America. In June 2017 Chef Marlow cooked a family style breakfast for the 2017 “Sur Latino” Southern Foodways Alliance Summer Symposium and cooked at the prestigious James Beard House in NYC later that summer. Chef Marlow is a proud member of the Piedmont Culinary Guild based in Charlotte, NC and has been a member of the Southern Foodways Alliance since 2012. Marlow is also the host chef of the annual No Kid Hungry Dinner held at Mimosa Grill to raise awareness to end childhood hunger in America.
Ingredients
Main
- 1 large head of cabbage, cut into 8 equal pieces
- 1/3 cups (80 ml) olive oil
- 1 tablespoon (15 ml) kosher salt
- 1 tablespoon (15 ml) crushed red pepper
Smoked Tomatoes
- 4 medium size slicing tomatoes – cut lengthwise
- 1/4 cups (60 ml) olive oil
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) pepper
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon (5 ml) crushed red pepper
Short Ribs
- 8 single bone-in short ribs (about 8-10 oz. (229 g) each)
- 1 medium yellow onions, diced
- 2 medium carrots, peeled and diced
- 1 head celery, diced – save rib and inner leaves
- 1 leak, sliced into 1’’ rings
- 4 garlic cloves, minced
- 1 shallot, minced
- 1/4 cups (60 ml) Dijon mustard
- 1/4 cups (60 ml) red wine vinegar
- 1 cup (240 ml) red wine
- Mixed aromatics and herbs – 2 bay leaves, 8 black pepper corns, 2 sprigs fresh thyme, 2 sprigs rosemary
- 3 cups (720 ml) beef stock
- 1 cup (240 ml) chicken stock
- 1/4 cups (60 ml) canola oil
- Salt and pepper to taste
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
Main
- Set the EGG for indirect cooking with a convEGGtor at 250°F/121°C.
- Heavily season the cabbage with olive oil, kosher salt and crushed red pepper. Place the 8 pieces of seasoned cabbage around the edge of a Big Green Egg Dutch oven, leaving space for the tomatoes. Place the tomato halves alternating with the cabbage.
Smoked Tomatoes
- Cook the tomatoes and cabbage. Remove the tomatoes after 1 1/2 hours or once the skins can be easily removed; allow the tomatoes to cool. Cook the cabbage for another 3 1/2 hours, removing the cabbage from the EGG when the heart of the cabbage can release from the center once gently pulled – reserve the cabbage for later.
- Remove the tomato skins and crush the tomatoes into a pot, cooking on medium heat until simmer. Season the smoked tomatoes with lemon juice, salt and crushed red pepper, remove from heat and keep the tomatoes in the pot.
Short Ribs
- Remove the convEGGtor and set the EGG for direct cooking at 400°F/204°C.
- Season the short ribs aggressively with salt and pepper. Sear evenly on all sides and remove from the EGG. Heat the Big Green Egg Dutch Oven - Cast Iron (still direct cooking) with canola oil. Roast onions, carrots, celery, leeks in the Dutch oven, season with salt and pepper, and cook until the onions are translucent – about 8-10 minutes, stirring occasionally. Add garlic, shallot and aromatics and cook until shallots are translucent.
- Add the mustard, stir and cook for two minutes, or until reduced. Add the red wine vinegar, stir and cook for two minutes or until reduced. Add the red wine, stir and cook for 4-5 minutes or until reduced. Add the beef and chicken stocks into the pot and bring to a simmer.
- Place the seared short ribs back into the Dutch Oven - Cast Iron and carefully remove the Dutch oven from the EGG.
- Replace the convEGGtor and set the EGG for indirect cooking with the convEGGtor at 250°F/121°C.
- Replace the Dutch Oven - Cast Iron back to the EGG. Place the cabbage slices and tomatoes around the edge of the Dutch oven. Cook for 5 hours or until short ribs are tender.
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