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BBQ Elk Short Ribs with Green Beans and Summer Chanterelles

BBQ Elk Short Ribs with Green Beans and Summer Chanterelles

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

15 Minutes

Cook Time

45 Minutes




Number of People Serving


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Units of Measurement:
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


  • 1

    When ready to cook, set the Traeger to 275℉ and preheat, lid closed for 15 minutes.

  • 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

  • 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.

    275 ˚F / 135 ˚C

  • 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

  • 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.

  • 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

  • 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!

    500 ˚F / 260 ˚C

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