This recipe uses the big green egg to smoke the short ribs into perfection! Here is a recipe I served a few weeks ago to Cheech Marin, Angus Mitchell, Mr. Capra and Jp.  It was a guys night that came down to meat and potato.  It was a little more to this dish than just meat and potato, I also incorporated the green garlic which is in season and a little fresh guacomole.  Rounded out the dish with a little crunch from fried onions. Here is the recipe I hope you enjoy it!

Short rib
4 lb wagyu boneless short ribs cut into 5-6 oz blocks
1 cup soy
1 Cara cara orange
1 ginger
6 garlic cloves
2 kafir limes juiced
3 tbsp of cilantro
1 tbsp of ssam jang
1 tbsp of sirracha and sambal
2 tbsp of sesame oil
1/4 cup oil
1/2 onion

3 avocados
1/2 grilled red onion chopped fine
1 tbsp Tabasco, 1 tbsp lime juice, 1 tbsp of chopped cilantro
Salt and pepper

Green garlic gel
3 cups water
4 tsp of agar
2 cups of green garlic tops blanched

Pickled green garlic
1/2 cup sliced 1/8-1/4 inch thick green garlic stalks
1/2 cup rice wine vinegar
1/3 cup sugar
1 tbsp salt

Marble potatoes
12 oz marble potatoes
2 cups of duck fat
2 sprigs of thyme 

Fried shallots

For the Short rib,

Heat Big green egg to 250 degrees. Place all the ingredients into a blender to make a marinade.  Then take 2-3 sheets of aluminum foil and make a little boat.  Place the short ribs inside the aluminum "boat".  Then pour the marinade overtop the short ribs in the foil.  Place the short ribs in the green egg and baste them every 45 minutes.   Cook for about 4-5 hours until they are completely tender

For the Guacamole,

Place all in a bowl and mix with a whisk until somewhat smooth.  I like to have chunks of avocado in my guacamole and not a smooth puree.  Season with salt and pepper and set aside.

For the Marble potatoes,

Place fat and potatoes in a small pot.  Bring to a light simmer and cover.  Cook for 20 minutes until potatoes are tender all the way through.  Let them keep warm until ready to serve.

For the Pickled green garlic,

Place green garlic in a small bowl.  Place vinegar, sugar, and salt in a small pot.  Bring to a boil until sugar and salt have dissolved.  Then pour hot liquid over the green garlic.  Cover until completely cooled.  Can be done ahead of time

For the Green garlic gel,

Place water, blanched tops into a blender and puree until smooth.  Strain out into a pot and add agar agar.  Bring to a boil for 3-5 minutes.  Season with salt and then pour onto a shallow pan.  Place in the refrigerator until it has cooled and set.  Then take a knife and cut little squares all over the gel.  Place all of that back into a blender and puree until smooth.  It should be thick.  Adjust the seasoning if need be, then pour into a squirt bottle. 

To Finish,

Place a oval ring of the garlic gel around the plate.  Place a little spoonful of the guacamole in the center of the plate.  Add a few potatoes around the edge of the gel and place a pickled garlic on top of each potato.  Then add two pieces of the short rib and drizzle some of the reduced marinade and juices from the cooking "boat".  Finish with some fried shallots and cilantro.  Serve and enjoy!

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