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Bourbon-Braised Beef Short Ribs

Difficulty 2/5
Prep time 15 mins

Cook time 3 hrs
Serves 4-6

Hardwood Hickory

It's impossible to keep our flavor under wraps, the marinade penetrates beef and breaks down natural fibers to create very tender ribs. This flavor combination is hot yet refreshing.


1/2 cup Yellow Mustard

2 Tbsp. Worcestershire Sauce

1 Tbsp. Molasses

10 to 12 Beef Short Ribs, Preferably from the Chuck or Plate

as needed Traeger Prime Rib Rub

1 cup Beef Broth

3 Tbsp. Soy Sauce or Bragg Liquid Aminos

2 Tbsp. Bourbon


Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250F and preheat, lid closed, for 10 to 15 minutes.

Make the slather sauce: In a small mixing bowl, combine the mustard, Worcestershire sauce, and molasses; whisk to mix.

Coat each rib on all sides with the mustard slather sauce. Season with Traeger Prime Rib Rub.

Make the mop sauce: Combine the beef broth, soy sauce, and bourbon in a food-safe spray bottle.

Place the short ribs, bone-side down, directly on the grill grate. Cook for 2 to 2-1/2 hours, or until the internal temperature of a rib is 165F when read on an instant-read meat thermometer, spraying with the mop sauce every 30 minutes.

Transfer the ribs to a large sheet of heavy-duty aluminum foil. Bring up the edges of the foil and add whatever remains of the mop sauce. Bring the opposite sides of the foil together and fold several times, tightly enclosing the ribs.

Return the foil-enclosed ribs to the grill grate. Continue to cook the ribs until the internal temperature is 195F, about 1 hour more. Let the ribs rest for 15 minutes, still enclosed in the foil, then open carefully. (Watch out for escaping steam.) Transfer the ribs to a platter or plates, then drizzle with the juices.

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