Boneless Short Ribs On The BGE

Boneless Short Ribs On The BGE
4 from 1 ratings
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.
Servings
8
servings
Ingredients
  • 5 pound beef chuck boneless short ribs; trim any excess fat (i really didn’t have any)
  • 3 tablespoon olive oil
  • 2 teaspoon sea salt
  • 2 teaspoon 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
Directions
  1. Directions
  2. 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