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Boneless Short Ribs on the BGE

Boneless Short Ribs on the BGE

I was at Wholefoods deciding what to prepare for my crossfit friends coming over for dinner. 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


  • 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
  • 4 cloves garlic, chopped

Slow Baked Boneless Beef Short Ribs

Your family will give this recipe their stamp of approval when you serve them these ribs. They won't be able to stop eating them, they are so good. Serve them with your favorite sides.


4 lb. boneless beef short ribs
1 t. kosher salt
1 t. black pepper
2 c. ketchup
2 T. Liquid Smoke
1 1/4 c. brown sugar
1/2 c. minced onion
1 t. garlic powder
3/4 c. bacon BBQ sauce (find recipe to make your own online)
2 T. cornstarch
2 T. water


Preheat oven to 300 degrees, placing oven rack in the middle.

In a medium saucepan over medium heat, add ketchup, Liquid Smoke, brown sugar, minced onion, garlic powder, BBQ sauce mix until combined. Cook until thick and bubbly, stirring occasionally, about 10 minutes.

Season the short ribs all over with the salt and pepper. Place in a 9 x 13 inch glass baking dish. It will be a tight squeeze. Pour about 1/2 c. of mixture over the short ribs. Using tongs, flip ribs over pour another 1/2 c. sauce over the top. Reserve the remaining BBQ sauce to spoon over the cooked ribs.

Cover baking dish with foil roast for 2 1/2 hours. Remove foil carefully flip over the short ribs.
Cook 30 minutes, until the meat is tender and browned. Transfer short ribs to a serving platter.

Spoon the reserved BBQ sauce mixture over the short ribs. At this point, you could discard the cooking liquid or pour it into a fat strainer to allow it to separate. Pour the juices into a medium saucepan leaving the fat greasy part behind. Add in about 1/4 c. BBQ sauce bring to a boil. Make a slurry of the cornstarch and water whisk into the liquid to thicken.

How To Make: Grilled Beef Short Ribs rubbed with flavoursome Herbs

by Melissa Jacobs

How To Make: Grilled Beef Short Ribs. Image credit: Hangry.Recipes


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Short rib is the best cut of meat for grilling. With its rich marbling, and rich beefy flavour, boneless beef short ribs can rival a rib eye steak any day on the grill — and it is much friendlier on the pocket.

This hearty meat dish is guaranteed to be a hit around the dinner table, perfect for a date-night in or when entertaining friends and family. The flavoursome blend of herbs, olive oil and lemon juice is finger-licking good! The rub will turn your beef short ribs into a tasty, tender, juicy and slightly crispy delight.

Don’t use thick-cut short ribs for grilling though. These are more suited for braises or a barbecue. If you cut the short ribs thin enough, they are perfect for grilling in the oven. When cutting the ribs, look for the striations of the meat and slice against them for the perfect against-the-grain texture.

Don’t try to hurry the cooking process by turning up the heat. You will run the risk of the ribs turning out tough. This happens when you cook ribs too quickly at too high a temperature.

Look for ribs with plenty of meat and a good amount of marbling. Once you’ve taken the ribs out of the oven, let them sit for around five minutes to let the juices redistribute.

The grilled beef short ribs can be served with mashed potatoes or creamy polenta. Round off your meal with some glazed carrots or a green salad. Enjoy!


Place ribs bone-side down in a baking dish and sprinkle with a little salt and pepper. Top with sliced onions.

In a large bowl, mix salt, pepper, paprika, chili powder, poultry seasoning, sugar, tomato paste and water. Pour mixture over ribs and onions.

Cover with baking dish with foil and bake for about 45 minutes.

Uncover and baste ribs. Bake uncovered for another hour or so, until ribs are cooked through.

Once the ribs are cooked through, remove from the oven. Baste one more time and let them rest, uncovered, for about 15 minutes.

Bring a pot of water to a boil. Cook the egg noodles according to package instructions. Add frozen peas to the pot of noodles, if using. Drain and set aside.

Hey love the egg, tried that and there was very little help. Lots of pics but know true "how too's. That why I asked.

This recipe was excellent. Definitely worth trying.

I go 250 indirect

Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.

Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

Location: somewhere West of the Mason-Dixon Line

Mine were done in about 4 hours. Did three, they took around 4 hours temps around 250 to 300.

Marinated over night in Montreal rub and then hit with some Cattle Boyz Gourmet Seasoning. Which is like a Montreal rub.

These thing were awesome. Going to definitely buy the whole section next time.

Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.

Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

Location: somewhere West of the Mason-Dixon Line

I love cooking the whole rib section (Plate or Short Ribs). Here is what I did on one cook:

I love cooking the whole rib section (Plate or Short Ribs). Here is what I did on one cook:

Chuck Short Ribs cook about the same way as the Plate Ribs I had in that post.. The 2 types of ribs come from different parts of the cow. Plate Ribs are much more expensive and tend to be fattier. My wife prefers the chuck short ribs. Chuck Short RIbs have 4 bones and Plate Ribs have 3 bones. I get moine at Restaurant Depot, but if you get them from a local butcher, tell him not to cut them.

Ribs should be cooked slowly to obtain the optimum tenderness. Often ribs are boiled or oven-steamed before grilling to help tenderize the meat. To oven- steam ribs, place ribs in a large baking pan, fill with about 1 inch of water, cover with aluminum foil and bake for about 50 minutes in a 350-degree oven.

Preheat your TEC Infrared Grill over medium heat. When the grill is hot, place short ribs on the grill. Grill, turning occasionally, for about 15-20 minutes, or until the internal temperature of the ribs is at 130 degrees F. Do not overcook the ribs, or they will be very tough!

Recipe Summary

  • ½ cup olive oil
  • 4 pounds beef short ribs
  • salt and pepper to taste
  • 1 cup all-purpose flour
  • 2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 tablespoons minced garlic
  • 3 bay leaves
  • 1 tablespoon dried thyme
  • 1 cup red wine
  • 8 cups beef stock
  • ¼ cup chopped fresh parsley

Heat the oil in a large pot over medium high heat. Season the ribs with salt and pepper to taste and dredge them in flour. Fry the ribs in the oil in small batches, adding oil as needed, to sear the meat. This should take 2 to 3 minutes per batch. Set ribs aside.

In the same pot, add the onions and saute for 2 minutes. Add the celery and carrots and saute for 1 more minute. Season with salt and pepper to taste, and then stir in the garlic, bay leaves and thyme and cook for 1 more minute.

Deglaze the pot with the red wine, scraping up all the bits on the bottom. Add the stock, bring to a boil, reduce heat to low and simmer. Add the ribs and continue to simmer for 2 hours, until the sauce thickens. Stir in the parsley and serve.

I bought these USDA Prime Short Ribs at Costco. I bought 2 packages and cooked 1 in March. This one will take a 72 hour bath at 140° soon.

Modernist Cuisine has this listed as Braised Short Ribs done Sous Vide style. I'm going to tweak their processes to include enough smoker time to get a nice bark.

I think they were going for a flakier texture in MC. In [email protected] they go 144x72, for tender/flaky texture, in a recipe they called braised short ribs. They say that's fork tender but still pink, while 136x72 is recommended for medium rare texture.

Here's a series that ChefSteps did on short rib temp time.

They went around my favorite temp, bracketing 4 below and 11 above (with 24 hours shorter).

It's all about what you want the final product to be. To get the bark on your cook, without messing the interior too much, I might do the SV cook naked. Shock it cold. Remove from the bag, salt and rub, and smoke until IT gets to where you think it should. I think maxing out bark is going to undo what we've done.

The other idea would be to smoke it first, build the bark, then bag and sous, shock and sear.

The ingredients you'll need

You'll only need a few simple ingredients to make this tasty main dish. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Boneless beef short ribs: I get them at Whole Foods or at Costco.

Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use.

Apple cider vinegar: Red wine vinegar works too.

Hot pepper sauce: It doesn't make the dish spicy. It just adds an interesting layer of flavor.

Spices: Smoked paprika, garlic powder, and dried thyme. Make sure they are fresh! A stale spice can easily ruin a dish.

Meat prep

Beef can be a demanding meat to smoke, especially one with the amount of bone and fat that short plate does. It’s crucial you get your meat prep right.


Place your slab of short ribs on a butcher block, bone-side down. You should be able to see a large amount of meat sat on top of the bones as well as between each rib.

Start by removing any silverskin from the top of the meat, and trim any large areas of fat. The meat contains a lot of fat anyway, so removing excess surface level fat won’t risk the overall flavor of the beef.

If you want, you can cut the plate in half here to give you two sections of two ribs. I prefer to keep my 4-bone cut intact, but cutting it will help to reduce cooking time.

Dry brine

Sprinkle kosher salt across the entire slab surface, on all sides. Place in refrigerator overnight, or for at least 8 hours. This will act as a dry brine, helping to lock moisture into the meat as it smokes. This is a process in which you apply salt across the surface of the meat and allow it to rest. This will help bring the juices in the meat closer to the surface, and give you a juicier finished product after you have cooked it.

While in an ideal world you would dry brine them every time, if you are up against the clock and doing things last minute then you can skip this step. But I urge you to do if possible, as it’s a way to guarantee that your ribs are as tender and juicy as possible.

The BBQ sauce is a great way to add flavor, but it also acts as a binding agent to help the BBQ rub to adhere to the ribs while they cook.

A lot of people also use sriracha, Worcestershire sauce or mustard. These are all great and will depend on your own personal preference, but for me nothing matches the flavors of the beef and the rub as well as barbecue sauce does.

Dry rub

A lot of smoked beef recipes are best with little-to-seasoning, and short ribs are no different. Texas-style BBQ is best done with just salt and black pepper, so will be the approach we take here.

I like to only use a little bit of salt, which I apply ahead of time in the form of a dry brine. If you want to add a little bit more seasoning, you can use a blend of salt, black pepper, and garlic powder. If you like to add a bit more flavor with a kick, try using a beef rub to ramp things up a bit.

Easy Boneless Beef Short Ribs Recipe

  • Author: La Cuisinière | De's Home Style Food Crafting
  • Prep Time: 30 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 30 minutes
  • Yield: 6 servings 1 x
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: Home Style


Slow Cooked Butter Beef A La Bourguignonne. In other words with plenty of garlic. Well marbled Angus short ribs, well seasoned and sautéed to a rich brown, covered with red wine and beef bouillon then covered with the freshest veggies you can find. Slow cooked perfection and melt in your mouth texture.


2 .75 to 3 lbs. of boneless Angus short ribs of beef Wegmans® Pan Searing Flour (to coat the beef – click HERE to read more about the flour) 2 cup s Wegmans® Organic Beef Stock (low sodium – gluten free – lactose free) 1 whole clove of elephant garlic, sliced 1 large yellow onions, in chunks 4 large organic carrots, peeled and cut into large pieces 2 cup s of celery, chopped into thick pieces 3 or 4 small celery stalks with leaves 2 cup s red cooking wine (you can also use a good Cabernet Sauvignon wine) 1 stick of butter 2 bay leaves 1 large sprig of fresh thyme Salt and freshly cracked peppercorn medley Couple sprinkles of red pepper flakes 2 cup s red cooking wine (you can also use a good Cabernet Sauvignon wine) 1 stick of butter 2 bay leaves 1 large sprig of fresh thyme Salt and freshly cracked peppercorn medley Couple sprinkles of red pepper flakes


Place the short ribs on a large platter. Dust with pan searing flour and season to taste. In a small amount of olive oil, over medium heat, brown the short ribs on all sides. Place them in a single layer at the bottom of the slow cooker. Deglaze the pan with the red wine. Scrape all the brown bits. Repeat with some beef bouillon if needed. Heat to bubbling. Pour over the beef in the slow cooker. Add a small amount of remaining beef bouillon to the pan and add the butter. Allow butter to melt. Stir broth and butter, bring to a simmer and pour over the beef. Top with all the cut vegetables. Spread them evenly over the beef. Cover and set slow cooker to LOW for 6 hours. To thicken the sauce, dilute 3 or 4 tablespoons of cornstarch in 1/2 cup of beef broth. Add to the crock pot during the last 15 or 20 minutes.