Located in Nixa, Missouri    Shipping Nationwide




  • 1 beef short rib with 4 ribs
  • 2 tbsp sushi vinegar
  • 3oz rice wine
  • 2 spring onions
  • 2-3 sprigs fresh coriander
  • 2/3 cup bean sprouts


  • 1 red chilli pepper
  • 1 red onion
  • 2 cloves of garlic
  • 1 stalk of lemongrass
  • 1 tsp candied ginger
  • 60 ml sweet Indonesian soy sauce
  • 1/2 tbsp soy sauce
  • 1/2 tbsp tomato ketchup
  • 1 tsp ginger syrup
  • 1 tbsp Dijon mustard
  • 1 tbsp brown sugar
  • 1 tsp curry powder



  1. Place the short rib bone-side down on your work surface and cut the meat away from the bone.
  2. For the marinade, halve the chili pepper and remove the stalk and the seeds (keep one piece aside for the garnish). Cut the flesh into small rings. Peel and chop the red onion. Peel and finely chop the garlic. Bruise the lemongrass. Mix together all ingredients for the marinade and mix this with the meat. Leave to marinate in the refrigerator for 24 hours.


  1. Ignite the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid, to 275°F. Meanwhile, drain the meat into a colander collecting the marinade.
  2. Heat the Cast Iron Skillet on the grid. Sear the meat in the skillet. Scoop any fat from the pan and cover the meat with the sushi vinegar and rice wine. Stir in the marinade collected earlier. Close the lid of the EGG and let the meat cook slowly for 2 hours until it is soft and well-done.
  3. Slice the remaining chili pepper and spring onions into small rings. Pick the leaves of the coriander and finely chop. Remove the skillet from the Big Green Egg and sprinkle the beef stew with the pepper, the spring onion, the bean sprouts, and the coriander.

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