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