Braised short ribs with baked potatoes
Recipe
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20 minutes
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315 minutes
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335 minutes
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4 persons
American-style short ribs from the Big Green Egg? Delicious! You just smoke your short ribs on the bone at a low temperature on your kamado and then roast the meat for a wonderful bark. But did you know that short ribs are also very suitable for braising?
For this recipe for short ribs from your kamado, you should use boneless short ribs. Your first step is to cover them with a rub that you leave to infuse for two hours; so take this into account with the preparation! Before braising the meat on your Big Green Egg, smoke it for 1½ hours at a low temperature. The result? A delicious stew with a subtle smoky flavour. Time to put this flavourful stew on the menu.
INGREDIENTS
Short ribs
- 1.2 kg boneless short ribs
- 4 tbsp rub for beef
- 3 onions
- 2 cloves of garlic
- 2 tbsp of butter
- 1 tbsp tomato purée
- 400 ml veal stock
- 200 ml red wine
- 100 ml white vinegar
- 2 tbsp spicy mustard
- 2 tbsp apple syrup
- 3 bay leaves
- 10 juniper berries
- 10 cloves
- 2 slices of gingerbread cake (ontbijtkoek)
Baked potatoes
- 4 floury potatoes
- 2 tbsp olive oil
Garnish
- 1 sprig of flat-leaf parsley
IN ADVANCE
- Massage the rub into the short ribs and leave it to infuse for 2 hours in the fridge.
- Light the charcoal in the Big Green Egg and heat to a temperature of 160°C.
METHOD
- Place a chunk of apple smoking wood on the glowing charcoal and place the heat shield with a drip pan on top. Place the stainless steel grid in the EGG and place the short rib meat on top. Close the lid of the EGG and let the meat smoke for about 1½ hours. The temperature of your kamado will drop to around 110°C; maintain this temperature.
- Remove the smoked short ribs from the EGG and set aside. Remove the grid, drip pan and heat shield and place the grid back in. Place the enamelled Dutch oven on the grid, close the lid of the EGG and bring the temperature to 200°C. Meanwhile, peel and slice the onions and garlic.
- Melt the butter in the pan and add the onion. Fry for about 3 minutes, then stir the garlic and tomato purée into the onion. Fry for about 2 minutes to reduce the acidity of the tomato purée.
- Deglaze with the veal stock and red wine and add the vinegar, mustard, apple syrup, bay leaves, juniper berries, cloves and gingerbread cake. Close the lid of your Big Green Egg and wait for the sauce to boil. Meanwhile, cut the short ribs into four pieces.
- Place the short ribs in the sauce and bring the temperature of your kamado to 140°C. Braise the meat gently for about 1 hour.
- Wash the potatoes and pat them dry. Place each potato on a piece of aluminium foil. Drizzle them with the olive oil and sprinkle with salt to taste. Fold the foils closed and place the packets next to the Dutch oven on the grid. Braise the short ribs for another 1½ hours until the meat is tender, while the potatoes roast.
- Remove the baked potatoes from the EGG and carefully remove the foil. Cut the potatoes lengthwise into wedges. Scoop the short ribs from the sauce, plate on a dish with the potato wedges and garnish with the parsley. Strain the sauce and serve separately.
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