Braising on the Big Green Egg

We all know  how amazing it is to Smoke on the Big Green Egg!  We love to smoke ribs and pork but you can also grill and braise along with so much more!

We decided to Braise Short Ribs and OMG were they the best we have every had - Here is the recipe!  

BGE Short Ribs Marsala

Ingredients

  • 6 pieces of beef short ribs
  • Sea salt
  • Freshly ground pepper
  • Olive oil
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 large onion, chopped
  • 2 bay leaves
  • 2-4 cups chicken broth, low sodium
  • 1/2 - 1 cup marsala
  1. Heat Big Green Egg to    degrees F.  Season both sides of the short ribs with salt and pepper.  One the BGE is at temperature place on direct heat.  Grill each side (all 4 sides) for 2 minutes.  Remove the meat from the grill and set aside on a plate.

    (We are not cooking the meat just browning the outside and flavoring at this point)

  2. Heat your enameled cast iron pan on the grill until it gets hot (about 5 minutes). Add in oil then carrots, celery, onions and bay leaves.  Season with about 1 teaspoon of salt and 1/2 teaspoon of pepper.  Let cook for about 7-8 minutes while stirring ever 2-3 minutes.  Reduce temperature to 300 degrees. F.

  3. Add beef back in the pan and add in 1 1/2 cup of chicken broth and 1/4 cup of marsala.  Cover pan and let cook for 1 hour. Carefully remove the cover to check for liquid.  Keep add 1 cup more at a time. The meat does not need to be covered in liquid but the pan needs about 2 inches to prevent burning.  

  4. Reduce the temperature to 250 degrees F. and cook for an additional 2 1/2 hours.

  5. Meanwhile take a large sauté pan over medium heat.  Add oil to heat the pan. Add shallots to the pan and cook for 2 minutes.  Then toss in mushrooms and cook until they start to become tender. (about 7-9 minutes).  Stay near the stove and stir often with a wooden spoon.  Pour in marsala and chicken broth.  Season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Let reduce liquid by 1/2. Add in butter.  

  6. To serve add a piece of short rib to your plate and spoon the mushroom marsala over.  I served mine with homemade pasta pillows and it was a perfect match!

    We also made the Mushroom Marsala

Ingredients

  • 2 tablespoons oil
  • 1 large shallot, peeled and finely chopped (or 2 small)
  • 5 cups mushrooms, sliced (use a combination of mushrooms)
  • 3/4 cup marsala
  • 3/4 cup chicken broth, low sodium
  • Sea salt
  • Freshly ground pepper
  • 2 tablespoons butter

 

 

 

  1. In a  large sauté pan over medium heat.  Add oil to heat the pan. Add shallots to the pan and cook for 2 minutes.  Then toss in mushrooms and cook until they start to become tender. (about 7-9 minutes).  Stay near the stove and stir often with a wooden spoon.  
  2. Pour in marsala and chicken broth.  
  3. Season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Let reduce liquid by 1/2. Add in butter.  


 

Other recipes we love on our Big Green Egg!

Dijon Rack of Lamb with Mint Sauce

Sweet and Spicy Ribs

Most Amazing Pulled Pork

Herbed Marinated Grilled Flank Steak

Swiss Chard and Herbs Stuffed Pork

You want to try this for sure! Grilled Spicy Shrimp Salad