Braised Beef Short Ribs With Creamy Grits

Traeger Kitchen


Braised Beef Short Ribs With Creamy Grits

Prep Time

30 Minutes

Cook Time

3 Hours

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Maple

These short ribs are nothing short of glorious. Beef ribs are placed in a rich and aromatic red wine and balsamic sauce, slow-braised and served atop creamy grits.

Ingredients

How many people are you serving?

2

Units of Measurement:

main
  • black pepper

  • salt

  • 4 beef short ribs

  • 2 Tablespoon olive oil

  • 2/3 onion, diced

  • 2/3 Carrot, Diced

  • 2/3 Stalk celery, diced

  • 4 Clove garlic

  • 2 2/3 Sprig thyme

  • 1 1/3 bay leaves

  • 1 1/3 Tablespoon balsamic vinegar

  • 2 2/3 Cup red wine

  • 4 Cup beef broth

  • 2 2/3 Sprig fresh parsley

  • kosher salt

  • 2/3 Cup quick grits

  • 2/3 Cup water

  • 1/2 Cup whole milk

  • 1/8 Cup heavy cream

  • 2 2/3 Tablespoon butter

Steps

  • 1

    When ready to cook start the Traeger grill and set the temperature to 450 to preheat, lid closed, for 10 to 15 minutes.
    Grill Icon
    Grill450 ˚F
  • 2

    Generously season short ribs with salt and pepper. Place on Traeger and sear for 5 minutes per side or until nicely browned. Remove from grill the and reduce temperature to 350 degrees F.
    Grill Icon
    Grill350 ˚F
    Ingredients
    • To Taste black pepper

    • To Taste salt

    • 4 beef short ribs

  • 3

    In a large dutch oven, heat the olive oil. Add the onion, carrot, celery, garlic, thyme sprigs and bay leaves. Cook for 6-8 minutes, until the vegetables begin to caramelize. Add the balsamic vinegar and wine. Turn the heat up to high, and reduce the liquid by half.
    Ingredients
    • 2 Tablespoon olive oil

    • 2/3 onion, diced

    • 2/3 Carrot, Diced

    • 2/3 Stalk celery, diced

    • 4 Clove garlic

    • 2 2/3 Sprig thyme

    • 1 1/3 bay leaves

    • 1 1/3 Tablespoon balsamic vinegar

    • 2 2/3 Cup red wine

  • 4

    Add the beef stock and bring to a boil. Add the short ribs and parsley sprigs in and around the meat. Cover tightly with aluminum foil or lid. Place dutch oven on the Traeger and braise for around 3 hours, or until meat is very tender.
    Grill Icon
    Grill350 ˚F
    Ingredients
    • 4 Cup beef broth

    • 2 2/3 Sprig fresh parsley

  • 5

    Let the ribs rest 10 minutes in their juices, then remove them from the pot. Strain the broth, pressing down on the vegetables with a ladle to extract all the juices. Discard the solids.
  • 6

    Reduce the sauce on stove top over medium-high heat until slightly thickened. Taste for seasoning. Add the short ribs back to the sauce and keep warm until ready to serve.
    Ingredients
    • To Taste kosher salt

    • To Taste black pepper

  • 7

    For the grits: Combine water, milk, cream, butter, and salt in a medium saucepan over medium heat and bring to a simmer.
    Ingredients
    • 2/3 Cup quick grits

    • 2/3 Cup water

    • 1/2 Cup whole milk

    • 1/8 Cup heavy cream

    • 2 2/3 Tablespoon butter

    • To Taste salt

  • 8

    While whisking, add in the grits and continue to whisk to remove any lumps.
  • 9

    Bring to a simmer and reduce heat to medium-low where the grits are just bubbling. Cook for 10-15 minutes until the moisture is absorbed and the grits are al dente. Add more water if needed until grits are cooked through. Season with salt and pepper to taste.
  • 10

    To serve, lay short ribs on a bed of grits and spoon extra braising liquid over the top. Enjoy!

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