Braised Short Ribs
– 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.
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.