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Bourbon-Braised Beef Short Ribs

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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.

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  • 1/2 Cup yellow mustard

  • 2 Tablespoon Worcestershire sauce

  • 1 Tablespoon molasses

  • 12 beef short ribs, preferably from the chuck or plate

  • Traeger Prime Rib Rub

Mop Sauce

  • 1 Cup beef broth

  • 3 Tablespoon soy sauce or Bragg Liquid Aminos

  • 2 Tablespoon bourbon

  • 1

    When ready to cook, set Traeger temperature to 250°F and preheat, lid closed for 15 minutes.

    250 ˚F

  • 2

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

    • 1/2 Cup yellow mustard

    • 2 Tablespoon Worcestershire sauce

    • 1 Tablespoon molasses

  • 3

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

    • 12 beef short ribs, preferably from the chuck or plate

    • As Needed Traeger Prime Rib Rub

  • 4

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

    • 1 Cup beef broth

    • 3 Tablespoon soy sauce or Bragg Liquid Aminos

    • 2 Tablespoon bourbon

  • 5

    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 each rib is 165°F when read on an instant-read meat thermometer, spraying with the mop sauce every 30 minutes.

    250 ˚F

    165 ˚F

  • 6

    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.
  • 7

    Continue to cook the ribs until the internal temperature is 195°F, about 1 hour more.

    250 ˚F

    195 ˚F

  • 8

    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.