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Braised Short Ribs served over Parmesan Polenta

I found this recipe on another site. It was easy and ended up as one of the best short rib meals I have ever tasted.


  • 2-3 pounds grass-fed beef short ribs (on bones)
  • Kosher salt and freshly ground pepper
  • grass-fed beef lard
  • extra-virgin olive oil
  • 2 celery ribs, coarsely chopped
  • 2 medium carrots, coarsely chopped
  • 1/2 large sweet onion, coarsely chopped
  • 6 cloves of garlic, peeled and smashed with the side of a knife
  • 1 bay leaf
  • 2 tablespoons tomato paste
  • 4-5 springs of thyme, tied together with kitchen string
  • 2 cups red wine
  • 2 tablespoons balsamic vinegar
  • 2 cups beef stock
  1. Preheat oven to 325F.
  2. Season the ribs all over with salt and pepper.
  3. Heat 1-2 tablespoons of lard in a large Dutch oven over medium-high heat.  Brown beef on all sides in batches; place browned ribs in a bowl.
  4. Pour off “used” oil.  Add ~1 tablespoon of olive oil to pan and return to medium-high heat.  Add onions, celery, and carrots.  Cook until softened, stirring occasionally.
  5. Add garlic, bay leaf, tomato paste, and thyme  Cook briefly (about 2 minutes), stirring constantly.  The tomato paste should begin to caramelize, sticking to the pan.
  6. Add wine, beef stock, and balsamic vinegar.  Stir well.
  7. Bring to a boil, then return the ribs and any accumulated liquids to the pot.  Cover and place in oven to braise for around 3 hours or until the ribs are very tender (as in falling-apart-tender). Check on them occasionally to ladle off excess fat and make sure the liquid doesn’t get too low.  You want the liquids to reduce, but not completely!
  8. When the ribs are done, carefully transfer the meat to a platter.
  9. Ladle off extra fat.  Remove the bay leaf and the thyme stems tied with kitchen string.  Using an immersion blender, puree the sauce.  (You can strain the sauce if you’d like a fine texture, but it is not necessary.)  Season with salt and pepper, to taste.  Return the rib meat to the sauce, reheat on the stove top, and it’s ready to serve!
I didn't use lard, and of course I replaced the "oven" with my egg.

First I put a crust on the short ribs. Brought the egg up to 400 and seared each side for about 3 minutes.

I put the plate setter in legs up with the grate on top. Next I heated up the dutch oven and added the olive oil and veggies. Egg Dome temp was 350. They took about 40 minutes to soften up. I added the tomato paste, garlic, and spices. After a few minutes the tomato paste was covering everything and began to caramelize, I then added the zinfandel, balsamic and beef stock. 

I then proceeded to drink many beers (bells expedition porter is a great beer to drink while preparing a meal of this nature) and monitor the fluid level in the dutch oven. 

After about 3 hours the meat was falling off the bones.

I then prepared the parmesan polenta using an Emiril recipe found online. 

 I then brought the entire dutch oven into the house and removed the ribs/meat. I scooped out almost all of the vegies and blended them into a "gravy". I needed to add approximately two cups of the juice to the veggies in an effort to get the desired consistency. 

Then it was time to eat. Put down a layer of polenta, throw some meat on top, dress it with some gravy, and you are all set!

It was awesome. The only thing I would change would be the cut of short ribs. The upper echelon restaurants in Chicago use a very large/thick short rib but I was unable to find any of this size. I had a few that were medium size but most were pretty small/thin. 


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