Shortribs with venison bone

Name: Shortribs with venison bone
Ingredients: Sea salt; thyme (finely chopped); Butter; rosemary (finely chopped); shortrib venison with bone

Shortribs with bone made from venison prepared on the BBQ.

Big Green Egg - convEGGtor - drip pan - stainless steel grid - 140°C to 150°C

Ingredients

Sea salt

thyme (finely chopped)

Butter

rosemary (finely chopped)

shortrib venison with bone

Preparation

Sprinkle the meat with some coarse sea salt, finely chopped rosemary, and thyme.
Cook the meat, optionally with one chunk of smoking wood, to a core temperature of 58°C.
Wrap the meat with a knob of butter in aluminum foil and continue cooking for another 60 to 75 minutes to a core temperature of 94°C.