Smoked Beef Short Rib Stew with Steamed Rice

Recipe courtesy of chef Gerhard Koekemoer and cooked at a recent EGGcademy class.

Ingredients: Big Green Egg smoked beef short rib stew

  • 2kg Deboned beef short rib trimmed
  • 240ml Passata
  • 250ml Tomato juice
  • 1 Onion finely chopped
  • 3tbs Cider vinegar
  • 2tbs Worcestershire sauce
  • 2tbsp Tabasco sauce
  • ¼tbsp ground cinnamon
  • 250ml Wolftrap Red wine
  • 1 x Small cappuccino
  • Pinch of salt and pepper


  1. Set the Big Green Egg for direct cooking at 180°C.
  2. Prepare the deboned short rib by rubbing it with salt and pepper then some olive oil. Grill the entire piece of short rib until it is seared on both sides.
  3. Remove the ribs from the heat. Cut into cubes and set aside. Keep the temperature at 180°C. At this stage, you can choose to cook your stew directly or indirectly (with the convEGGtor in place)
  4. In a separate saucepan bring to the boil: passata, tomato juice, onion, vinegar, cinnamon, Worcestershire sauce, red wine, cappuccino and tabasco.
  5. Add the ribs and bake for 45 – 60 minutes or until the meat is tender.
  6. Serve with steamed rice or starch of choice.


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