BBQ Elk Short Ribs with Green Beans and Summer Chanterelles
Prep time 10 mins
Cook time 45 mins|
A great base needs a good counterpart. Freshly harvested elk short ribs, Chanterelles, and green beans pull in the sweetness of our cherry wood and only require a simple seasoning of salt, pepper and butter
3 lb elk short ribs
1/2 lb chanterelle mushrooms
1/2 lb green beans
4 tbsp butter
salt and pepper to taste
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 275 degrees and preheat, lid closed for 10-15 minutes.
Season the short ribs liberally with Traeger Prime Rib rub and a little bit of salt.
Place the short ribs directly on the grill grate rib side down. Cook the ribs for 30 minutes then wrap in a double layer of tin foil and place back on the grill.
Cook until the internal temperature reaches 125 degrees F then remove from grill. Do not let ribs rise above an internal temperature of 130 degrees F or the meat will become extremely tough.
Remove the ribs from the grill and set aside to rest. Increase the temperature to High and preheat, lid closed for 10-15 minutes.
Place a cast iron pan directly on the grill grate while it preheats. When the grill is on, add butter to cast iron. When butter melts, add green beans and mushrooms being careful not to crowd the pan (use two if necessary).
Close the lid and cook for 10-15 minutes or until mushrooms are golden brown and green beans are tender. Serve with elk short ribs. Enjoy!
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