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When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the grill. Reduce the Traeger temperature to 300 degrees F.
Meanwhile, heat the olive oil in a cast iron skillet on the stovetop and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine.
Bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tbsp salt and 1 tsp pepper. Tie the rosemary and thyme together with kitchen twine and add to the skillet.
Place the roasted ribs on top of the vegetables in a Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake in Traeger for 2 hours or until the meat is very tender.
Carefully remove the short ribs from the Dutch oven and set aside. Discard the herbs. Continue to cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through.
Serve with the vegetables and sauce. Enjoy!