Boneless Short Ribs on the BGE

Boneless Short Ribs on the BGE
Staff Writer

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…

There were 8 of us – alter as needed

For this recipe and other entertaining tips from Cindy's Table, click here.

8
Servings
879
Calories Per Serving
Deliver Ingredients

Ingredients

  • 5  Pounds  beef chuck boneless short ribs; trim any excess fat (I really didn’t have any)
  • 3  Tablespoons  olive oil
  • 2  Teaspoons  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
  • cloves garlic, chopped

Directions

Directions

Season both sides of short ribs with salt and pepper. Place in a large container or freezer bag and add remaining ingredients. Place in refrigerator for 4-6 hours (or even over night). Heat egg to 225. 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. Grill at direct heat for 2 hours. Brush with herb and oil mixture every 30 minutes. Flip over at the one hour mark.Take off EGG® and set on a platter then tent for 10 minutes before serving! Enjoy

Nutritional Facts

Total Fat
64g
91%
Saturated Fat
27g
100%
Cholesterol
295mg
98%
Carbohydrate, by difference
3g
2%
Protein
74g
100%
Vitamin A, RAE
26µg
4%
Vitamin B-12
9µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
43µg
48%
Calcium, Ca
83mg
8%
Choline, total
265mg
62%
Fiber, total dietary
1g
4%
Folate, total
24µg
6%
Iron, Fe
10mg
56%
Magnesium, Mg
68mg
21%
Niacin
10mg
71%
Pantothenic acid
2mg
40%
Phosphorus, P
520mg
74%
Riboflavin
1mg
91%
Selenium, Se
91µg
100%
Sodium, Na
220mg
15%
Water
154g
6%
Zinc, Zn
29mg
100%

Rib Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Rib Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.