We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Bourbon-Braised Beef Short Ribs

15

3

Hickory

It's impossible to keep our flavor under wraps. This marinade penetrates the beef and breaks down the natural fibers, creating super-tender ribs.

4

Activating this element will cause content on the page to be updated.

:

main

  • 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 with the lid closed for 15 minutes.

    250 ˚F

  • 2

    In a small mixing bowl, combine mustard, Worcestershire sauce and molasses.

    • 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: In a food-safe spray bottle, combine the beef broth, soy sauce, and bourbon.

    • 1 Cup beef broth

    • 3 Tablespoon soy sauce or Bragg Liquid Aminos

    • 2 Tablespoon bourbon

  • 5

    Insert the probe into the thickest part of a short rib, avoiding the bone and any large pockets of fat. Place the short ribs, bone-side down, directly on the grill grates. Close the lid and cook, spraying with the mop sauce every 30 minutes, until the internal temperature reaches 165°F, 2-2 1/2 hours.

    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 spray the ribs with the remaining mop sauce. Bring the opposite sides of the foil together and fold several times, tightly encasing the ribs.
  • 7

    Return the ribs to the grill grates. Continue to cook the ribs until the internal temperature reaches 195°F, about 1 hour more.

    195 ˚F

  • 8

    Let the ribs rest in the foil for 15 minutes, then open the packet carefully, letting the hot steam release. Transfer the ribs to a platter, drizzle with the accumulated juices from the packet, and serve.

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.