Red Wine Braised Short Ribs on the Traeger
Smoked, seared and then braised, these short ribs get the ultimate flavor treatment, resulting in a tender, flavorful and comforting meal that is perfect for cold winter nights.
Equipment
- Traeger Timberline XL
- cast-iron Dutch oven
- Wooden spoon
- Knife and cutting board
- Instant read meat thermometer
Ingredients
- 2 Beef short ribs about 3 pounds
- 5 tbsp My Garlic Junkie seasoning
- 2 tbsp butter
- 1 Onion chopped
- 2 stalks celery chopped
- 2 carrots chopped
- 4 cloves garlic
- 1 can tomato sauce or tomato paste
- 1/2 cup flour
- 1 cup chicken broth
- 1 beef bouillon cube
- 3 cups red wine
- A big handful of herbs thyme, rosemary & parsley
Instructions
- Preheat your Traeger grill to 225*.
- Season the beef short ribs generously with Garlic Junkie seasoning.
- Place the ribs in the preheated grill and close the lid.
- Allow the ribs to smoke for about 1 hour.
- Place a heavy dutch oven on the induction burner of your Traeger and allow the pan to get very hot.
- Quickly sear each side of the smoked short ribs until golden brown- about 90 seconds per side.
- Set the seared beef ribs aside.
- In the same pan, melt the butter and add the onions, celery and carrots.
- Cook, stirring frequently for about 5 minutes.
- Add the garlic to the pan and then stir in the flour.
- Continue cooking for about 2 minutes, stirring continuously, to coat the vegetables in the flour and soak up any remaining butter.
- Stir in the tomato sauce and continue cooking.
- Add the chicken broth and bouillon cube and stir to combine.
- Pour in the red wine and mix well.
- Add the herbs and then nestle the seared beef short ribs in the braising liquid.
- Cover the pan with the lid and transfer it carefully to the Traeger.
- Increase the heat to 300* and allow the beef ribs to cook for 3 hours.
- Check the internal temperature of the beef- when it reaches 203* pull the pan from the grill.
- Allow to cool for 15-20 minutes, then carefully remove the ribs and the herb pieces from the liquid.
- Shred the meat with two forks, removing any big pieces of fat or gristle.
- Stir the shredded meat back in the sauce.
- Serve the red wine braised short ribs over a bowl of cheesy mashed potatoes.