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 High and preheat, lid closed, for 10 to 15 minutes.
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.
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.
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.
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.
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.
For the grits: Combine water, milk, cream, butter, and salt in a medium saucepan over medium heat and bring to a simmer.
While whisking, add in the grits and continue to whisk to remove any lumps.
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.
To serve, lay short ribs on a bed of grits and spoon extra braising liquid over the top. Enjoy!
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