By Traeger Kitchen
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.
Prep Time
Cook Time
Pellets
3 Pound | Elk Short Ribs |
6 Ounce | Traeger Prime Rib Rub |
4 Tablespoon | butter |
1/2 Pound | Green Beans, fresh |
1/2 Pound | Chanterelle Mushrooms |
Step 1
When ready to cook, set the Traeger to 275℉ and preheat, lid closed for 15 minutes.
Step 2
Season the short ribs liberally with Traeger Prime Rib rub and a little bit of salt.
3 Pound Elk Short Ribs
6 Ounce Traeger Prime Rib Rub
Step 3
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.
00:30
275 ˚F / 135 ˚C
Step 4
Cook until the internal temperature reaches 125℉ then remove from grill. Do not let ribs rise above an internal temperature of 130℉ or the meat will become extremely tough.
275 ˚F / 135 ˚C
125 ˚F / 52 ˚C
Step 5
Remove the ribs from the grill and set aside to rest. Increase the temperature to High and preheat. Place a cast iron pan directly on the grill grate while it preheats.
Step 6
When the grill gets to temperature, add butter to cast iron. When butter melts, add green beans and mushrooms being careful not to crowd the pan (use two if necessary).
4 Tablespoon butter
1/2 Pound Green Beans, fresh
1/2 Pound Chanterelle Mushrooms
Step 7
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!
00:15
500 ˚F / 260 ˚C
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