Braised Beef Short Ribs

Recipe by Pro Team member, Derek Wolf, @overthefirecooking

Our first Holiday Recipe is a serious braise using our Outpost™ Grill. Cooked on the Breeo, it really packs a punch in flavor! It is similar to Beef Bourguignon but with a few twists. The tender beef pairs super well with a red wine based broth. Serve with mashed potatoes and you have a meal. Make sure to set a lot of time aside for this recipe as it does take 3-4 hours to cook!


6 People


30 Minutes


4 Hours

What You'll Need


  • 5-6 English Cut Beef Short Ribs
  • 2 tbsp Kosher Salt
  • 2 tbsp Black Pepper
  • 1.5 tbsp Garlic Powder
  • Canola Oil, as needed


  • 2 cups Red Wine, Pinot Noir
  • 2 cups Beef Stock
  • 5-6 Whole Carrots, peeled
  • 5-6 Garlic Cloves, thinly sliced
  • 1 cup White Onion, thinly sliced
  • 1 cup Celery, cubed
  • 2 Bay Leaves
  • 2 Thyme Sprigs

Mashed Potatoes

(for serving)


  1. Preheat your Breeo Fire Pit to medium high temperature (around 375F). Add to your grill grate 2-3 minutes before cooking over the flames.
  2. Slather your beef ribs with oil and liberally season with salt, pepper and garlic powder.
  3. Place the beef ribs on the grill and sear off all sides until browned. Pull the beef off and place down your dutch oven.
  4. Add some oil and brown your garlic (about 2 minutes). Next, add your sliced onions and brown as well (another 2 minutes).
  5. Finally, add the celery, bay leaves, thyme and red wine. Add your beef ribs back to the dutch oven and fill with beef broth so that the beef ribs are almost submerged in the broth.
  6. Cover the dutch oven and let simmer over medium high heat until the beef is fork tender (about 3.5-4.5 hours). Make sure to skim the top of the sauce of fat as needed.
  7. Once the beef is tender, pull it out the beef and carrots. Next, dispose of the bones, bay leaves and thyme springs.
  8. Strain your braising sauce from the meat until it is a clean broth.
  9. Add to your plate some mashed potatoes and top with some of the beef short rib and a side of carrots. Top with some of the braising broth and chopped parsley. Serve and enjoy!

Recipe here:

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