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Boneless shortribs of venison

Boneless shortribs of venison prepared on the BBQ.

Requirements: Big Green Egg - convEGGtor - drip tray - stainless steel grid - 140°C to 150°C

Ingredients

Sea salt
rosemary (finely chopped)
thyme (finely chopped)
boneless shortrib
Butter

Preparation

  1. Sprinkle the meat with some coarse sea salt, finely chopped rosemary, and thyme.
  2. Roll up the meat with the rib cage inside and tie it with butcher's twine.
  3. Then sprinkle the outside with some coarse sea salt, finely chopped rosemary, and thyme as well.
  4. Cook the meat, optionally with one chunk of smoking wood, until a core temperature of 58°C.
  5. Wrap the meat with a knob of butter in aluminum foil and continue cooking for another 40 to 60 minutes to a core temperature of 85°C.