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Braised Beef Short Ribs With Creamy Grits

30

3

Hickory

These short ribs are nothing short of glorious. Beef ribs are placed in a rich and aromatic red wine and balsamic sauce, slow-braised and served atop creamy grits.

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  • 6 beef short ribs

  • Kosher salt

  • Black pepper

  • 3 Tablespoon Olive oil

  • 1 Medium onion, diced

  • 1 Medium carrot, diced

  • 1 Stalk celery, diced

  • 6 Clove garlic

  • 4 Sprig thyme

  • 2 Whole Bay leaves

  • 2 Tablespoon balsamic vinegar

  • 4 Cup red wine

  • 6 Cup beef broth

  • 4 Sprig flat-leaf parsley

  • Salt

  • Pepper

  • 1 Cup Grits

Grits

  • 1 Cup water

  • 3/4 Cup whole milk

  • 1/4 Cup heavy cream

  • 4 Tablespoon butter

  • Salt

  • 1

    When ready to cook, set Traeger temperature to 450° and preheat with the lid closed for 15 minutes.

    450 ˚F

  • 2

    Generously season short ribs with salt and pepper. Place on Traeger and sear for 5 minutes per side, or until nicely browned.

    450 ˚F

    • 6 beef short ribs

    • To Taste Kosher salt

    • To Taste Black pepper

  • 3

    Remove from the grill and reduce Traeger temperature to 350℉

    350 ˚F

  • 4

    In a large Dutch oven, heat the olive oil. Add the onion, carrot, celery, garlic, thyme sprigs and bay leaves. Cook for 6 to 8 minutes, or until the vegetables begin to caramelize. Add the balsamic vinegar and wine.

    350 ˚F

    • 3 Tablespoon Olive oil

    • 1 Medium onion, diced

    • 1 Medium carrot, diced

    • 1 Stalk celery, diced

    • 6 Clove garlic

    • 4 Sprig thyme

    • 2 Whole Bay leaves

    • 2 Tablespoon balsamic vinegar

    • 4 Cup red wine

  • 5

    Increase the Traeger temperature to 450°, and reduce the liquid by half. Add the beef stock and bring to a boil. Add the short ribs and parsley sprigs in and around the meat. Cover tightly with aluminum foil or lid.

    450 ˚F

    • 6 Cup beef broth

    • 4 Sprig flat-leaf parsley

  • 6

    Reduce Traeger temperature to 350℉, place Dutch oven on the Traeger and braise for around 3 hours, or until meat is very tender. Let the ribs rest for 10 minutes in their juices, then remove them from the pot.

    350 ˚F

  • 7

    Strain the broth, pressing down on the vegetables with a ladle to extract all the juices. Discard the solids. Reduce the sauce on the stovetop over medium-high heat until slightly thickened. Taste for seasoning.
  • 8

    Add the short ribs back to the sauce and keep warm until ready to serve.
  • 9

    For the Grits: Combine water, milk, cream, butter and salt in a medium saucepan over medium heat and bring to a simmer.

    • 1 Cup water

    • 3/4 Cup whole milk

    • 1/4 Cup heavy cream

    • 4 Tablespoon butter

    • To Taste Salt

  • 10

    While whisking, add in the grits and continue to whisk to remove any lumps. Bring to a simmer and reduce heat to medium-low where the grits are just bubbling. Cook for 10 to 15 minutes until the moisture is absorbed and the grits are al dente. Add more water if needed until grits are cooked through. Season with salt and pepper to taste.

    • To Taste Salt

    • To Taste Pepper

    • 1 Cup Grits

  • 11

    To serve, lay short ribs on a bed of grits and spoon extra braising liquid over the top. Enjoy!

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