We are thrilled to be working with the Big Green Egg. We have been testing new recipes for my upcoming show Recipes on the Fly! Be sure to stay connected with Cindy's Table!
This dish came out beyond amazing. Please give it a try....
Heat Big Green Egg to 400 degrees F. Season both sides of the short ribs with salt and pepper. Once the BGE is at temperature place on direct heat. Grill each side (all 4 sides) for 2-3 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)
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.
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.
Reduce the temperature to 250 degrees F. and cook for an additional 2 1/2 hours.
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.
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!