Boneless Short Ribs on the BGE

3.7/5 rating (20 votes)
Boneless Short Ribs on the BGE

I was at Wholefoods deciding what to prepare for my crossfit friends coming over for dinner. I know my number 1 entertaining tip is to never test a new recipe but these are my workout buddies and we are always trying new paleo recipes. I saw boneless beef chuck short ribs. They’re strips of meat cut from the chuck section without a lot of surface fat and not a bone in sight—rib. They looked good but I have never prepared these before.

Normally when I use chuck I cook in the crock pot for the entire day to make sure the meat is tender. I was a little nervous so when I got home I marinated the meat in olive oil, salt, pepper and Italian herbs I had in my pantry and 4 cloves of garlic chopped.

We used The Big Green EGG® and dinner was a hit. Not only did I test a new main course recipe I also came up with a new dessert. The night was a hit…


  • 5 pounds beef chuck boneless short ribs; trim any excess fat (I really didn’t have any)
  • 3 tablespoons olive oil
  • 2 teaspoon sea salt
  • 2 teaspoons freshly ground pepper
  • 1 1/2 teaspoon dried parsley
  • 1 1/2 teaspoon dried oregano
  • 1 1/2 teaspoon dried rosemary
  • 1 1/2 teaspoon dried thyme
  • 1 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 4 cloves garlic, chopped


  1. Season both sides of short ribs with salt and pepper. Place in a large container or freezer bag and add remaining ingredients.

  2. Place in refrigerator for 4-6 hours (or even over night).

  3. Heat egg to 225.

  4. Take meat out of container or bag and pour the marinade in a small bowl (will use to baste)Add meat to the EGG® starting from the center and going around the grill base.

  5. Grill at direct heat for 2 hours. Brush with herb and oil mixture every 30 minutes.

  6. Flip over at the one hour mark.Take off EGG® and set on a platter then tent for 10 minutes before serving!

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