Braised Beef Short Ribs

Traeger Kitchen


Braised Beef Short Ribs

Prep Time

20 Minutes

Cook Time

3 Hours

Effort

Pellets

Hickory

These short ribs are roasted with Hickory hardwood, then braised until tender in spices and a dry red wine. Beef ribs — it’s what’s for dinner!

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 4 Teaspoon salt

  • 6 Rack Bone-In Beef Short Ribs

  • 1/4 Cup extra-virgin olive oil

  • 1 Bunch Fennel, fronds, stems & core removed

  • 1 Whole Leeks, white part

  • 1 1/2 Cup onion

  • 4 Cup Celery

  • 2 Whole Carrots, fresh

  • 3 Whole garlic

  • 2 Tablespoon tomato paste

  • 25.4 Ounce Red Wine

  • 1 Teaspoon black pepper

  • 1 As Needed rosemary sprigs

  • thyme sprigs

  • 1 Tablespoon brown sugar

  • 6 Cup beef stock

Steps

  • 1

    When ready to cook, set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
    Grill Icon
    Grill300 ˚F
    Ingredients
    • 1 Teaspoon salt

    • 6 Rack Bone-In Beef Short Ribs

  • 2

    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.
    Ingredients
    • 1/4 Cup extra-virgin olive oil

    • 1 Bunch Fennel, fronds, stems & core removed

    • 1 Whole Leeks, white part

    • 1 1/2 Cup onion

    • 4 Cup Celery

    • 2 Whole Carrots, fresh

    • 3 Whole garlic

    • 2 Tablespoon tomato paste

    • 25.4 Ounce Red Wine

  • 3

    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.
    Ingredients
    • 1 Tablespoon salt

    • 1 Teaspoon black pepper

    • 1 As Needed rosemary sprigs

    • As Needed thyme sprigs

  • 4

    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.
    Grill Icon
    Grill300 ˚F
    Ingredients
    • 1 Tablespoon brown sugar

    • 6 Cup beef stock

  • 5

    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.
    Grill Icon
    Grill300 ˚F
  • 6

    Put the ribs back into the pot and heat through. Serve with the vegetables and sauce. Enjoy!

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