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Beef short ribs

egginatoregginator Posts: 569
edited 9:06AM in EggHead Forum
I saw boneless beef short ribs at Costco today. I did not buy them because I've never cooked a short rib in my life. I'm sure, I could search the forum and all, but I've had a little too much Tito's homemade Texas vodka and it's past my bedtime. So, if anyone can't sleep tonight and wants to post a sort rib recipe... that would be awesome!




  • Here's one I got from America's Test Kitchen. Written for indoor, but I cooked this on the egg.

    * 3 1/2 pounds boneless short ribs , trimmed of excess fat (see note and technique below)
    * Kosher salt and ground black pepper
    * 2 tablespoons vegetable oil
    * 2 large onions , peeled and sliced thin from pole to pole (about 4 cups)
    * 1 tablespoon tomato paste
    * 6 medium garlic cloves , peeled
    * 2 cups red wine (see note)
    * 1 cup beef broth
    * 4 large carrots , peeled and cut crosswise into 2-inch pieces
    * 4 sprigs fresh thyme
    * 1 bay leaf
    * 1/4 cup cold water
    * 1/2 teaspoon unflavored powdered gelatin


    * 1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Pat beef dry with paper towels and season with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 tablespoon oil in large heavy-bottomed Dutch oven over medium-high heat until smoking. Add half of beef and cook, without moving, until well browned, 4 to 6 minutes. Turn beef and continue to cook on second side until well browned, 4 to 6 minutes longer, reducing heat if fat begins to smoke. Transfer beef to medium bowl. Repeat with remaining tablespoon oil and meat.
    * 2. Reduce heat to medium, add onions, and cook, stirring occasionally, until softened and beginning to brown, 12 to 15 minutes. (If onions begin to darken too quickly, add 1 to 2 tablespoons water to pan.) Add tomato paste and cook, stirring constantly, until it browns on sides and bottom of pan, about 2 minutes. Add garlic and cook until aromatic, about 30 seconds. Increase heat to medium-high, add wine and simmer, scraping bottom of pan with wooden spoon to loosen browned bits, until reduced by half, 8 to 10 minutes. Add broth, carrots, thyme, and bay leaf. Add beef and any accumulated juices to pot; cover and bring to simmer. Transfer pot to oven and cook, using tongs to turn meat twice during cooking, until fork slips easily in and out of meat, 2 to 2½ hours.
    * 3. Place water in small bowl and sprinkle gelatin on top; let stand at least 5 minutes. Using tongs, transfer meat and carrots to serving platter and tent with foil. Strain cooking liquid through fine-mesh strainer into fat separator or bowl, pressing on solids to extract as much liquid as possible; discard solids. Allow liquid to settle about 5 minutes and strain off fat. Return cooking liquid to Dutch oven and cook over medium heat until reduced to 1 cup, 5 to 10 minutes. Remove from heat and stir in gelatin mixture; season with salt and pepper. Pour sauce over meat and serve.

    The first time I made this I thought the wine flavor was too strong, so the 2nd time I reversed the wine and broth measurements ( 1 cup wine, 2 cups broth). I also gave this to a friend to use for a chuck roast. She said it came out great.
  • egginatoregginator Posts: 569
    Thanks to both of you -- on next weekends plan...
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