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.
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|3 Pound||Elk Short Ribs|
|6 Ounce||Traeger Prime Rib Rub|
|1/2 Pound||Green Beans, fresh|
|1/2 Pound||Chanterelle Mushrooms|
When ready to cook, set the Traeger to 275℉ and preheat, lid closed for 15 minutes.
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
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
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
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.
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
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