Braised Smoked Beef Short Ribs on the Big Green Egg
This recipe for Braised Smoked Beef Short Ribs on the Big Green Egg takes comfort food to the next level. Savory, rich, and balanced this dish is the perfect foil for a cool fall evening.
Servings: 4
Equipment
- 1 Dutch Oven
Ingredients
Beef Ribs Ingredients:
- 3 pounds Flanken-style beef short ribs
- 4 tbsp Meat Church Holy Cow Rub
Braise Ingredients:
- 1 bottle Cabernet Sauvignon
- 2 cups Beef broth
- 2.5 tbsp All-purpose flour
- 1 tbsp Olive oil
- 2 tbsp Tomato paste
- 2 Carrots diced
- 1 Yellow onion chopped
- 4 cloves Garlic chopped
- 1 tsp Kosher salt
- 1 Bay leaf
- 1/2 tbsp minced fresh rosemary
Instructions
- Season: Trim the ribs and apply a heavy coating of Holy Cow rub to all sides.
- Smoke: Set your Big Green Egg to 225°F for indirect cooking with pecan wood and a water pan; smoke the ribs for 2 hours until they hit 175°F.
- Mix: While ribs smoke, whisk the flour into the wine and broth on the stovetop; add the olive oil, salt, tomato paste, carrots, onion, garlic, bay leaf, and rosemary and bring to a boil.
- Braise: Place the smoked ribs into the boiling liquid, cover with a tight lid, and transfer to a 325°F oven.
- Roast: Roast for 3 hours, turning the ribs every 30 minutes to keep them submerged in the thickening sauce.
- Serve: Remove the meat from the bones and serve over creamy polenta with a generous ladle of the braising jus.