Preheat your Big Green Egg to 225° set for indirect cooking

Add your favorite wood chunks for smoking

Use a drip pan filled with water on top of the conEGGerator

Rub the beef short ribs with Meat Church Holy Cow

Place the ribs in the BGE

Let the ribs smoke for 2 hours before pulling to let them rest

Preheat an oven to 325°F.

In a Dutch oven, heat 1 Tbs. of the oil over medium-high heat

Add the onion and carrots and cook, stirring occasionally, until the onion softens (about 5 minutes)

Add the garlic and cook until fragrant (about 1 minute)

Mix in the flour and stir thoroughly

Stir in the wine a little at a time, and then the beef stock

Stir in the tomato paste, rosemary and bay leaf

Return the short ribs to the dutch oven

The short ribs should be barely covered with liquid (add hot water as needed)

Bring the liquid to a boil, cover the pot, place in the oven, and cook, moving the position of the ribs every 30 minutes or so to be sure that they are covered with liquid and are cooking evenly until very tender (about 2 1/2 hour).

Transfer the ribs to a deep serving platter (don’t worry if the meat separates from the bones), and tent with aluminum foil to keep warm

Let the cooking liquid stand for 5 minutes

Discard the bay leaf

Serve the rib meat over polenta, mashed potatoes, etc.

Ladle the sauce over the meat