Ingredients

  • 6 ea Beef Short Ribs, Prime, 8oz
  • 3 tbsp Rub-A-Dub, 5280 Culinary
  • 3 tbsp Oil, Canola/Olive Blend (If Needed)
  • 1 ea Onion, White, Medium (Diced Medium Sized)
  • 1 cup Carrots, Large (Diced Medium Sized)
  • 1 cup Celery, with leaves (Diced Medium Sized)
  • 1 tbsp Garlic, Fresh (Diced Medium Sized)
  • 1 cup Wine, Red, Merlot
  • 1 cup Stock, Beef
  • 1 cup Gravy, Brown (or demi glace)

Garnish

  • Mashed Potatoes
  • Parlsey
  • Garlic Bread

Grill & Cooking Supplies

Preparation Directions

  • Wash all tools prior to use
  • Clean and sanitize all cutting boards and prep surfaces prior to use
  • Read all manufacturer’s instructions before using grills, starters and any cooking tools
  • Remove short ribs from fridge and from packaging, place onto a plate and allow to rest at room temp for 10 minutes
  • 10-15 Minutes Ahead – prep short ribs as follows
  • Coat both sides with light coating of oil (if needed, check steak for surface moisture to determine if you need a binder)
  • Season all sides of steak with the Rub-A-Dub
  • Let rest on plate while Big Green Egg reaches temp

To Light Your Big Green Egg…

  • Stir charcoal in the Big Green Egg and Top off with Fresh Charcoal
  • Clean out ash pit if needed
  • Open Bottom vent and top vent for maximum air flow during startup process
  • Make a well in the charcoal, in the center of the Egg and ignite the charcoal using speedilight starters or an EGGniter
  • When temp hits 200˚ F add the lower EGGspander system, half grate over the charcoal, then the top EGGspander system with the sliding top grate.  Be sure to add a drip tray to the convEGGtor
  • Next add the EGGgenius and connect to your wifi
  • Heat to pit temp of 225˚ F and hold
  • Burb Big Green Egg and Open dome
  • Add short ribs into the center of the grill grate
  • Cook for 90 Minutes at 225˚ F
  • Burp the Egg and open the dome
  • Remove the short ribs and hold in kitchen on a plate
  • Adjust EGGgenius to 350˚ F and add the dutch oven, without the lid
  • Close the dome and allow the egg to reach temp of 350˚ F
  • Burp the egg and open the dome
  • Add more oil and saute the carrot, celery and onions for 3-4 minutes to soften
  • Add the garlic and saute for 1 minute
  • Add the wine to deglaze
  • Add the short ribs on top of the vegetables
  • Add the stock and gravy
  • Cover the dutch oven with the lid
  • Cook at 350˚ F for 90 Minutes or until the ribs are tender and to your desired doneness
  • Using tongs and heat proof gloves, remove dutch oven from the grill and bring into the kitchen.  Allow to rest for 3-5 minutes
  • Carefully scoop out the short ribs, gravy and veggies
  • Serve on top of mashed potatoes
  • Prior to serving, add any final garnish or seasoning

Always follow manufacturer's instructions before using any product.

For more helpful tips and advice, visit a neighborhood Ace or visit us online at acehardware.com

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