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 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 Big Green 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.

Recipe and photo from Big Green Egg.