Step

• 1

  When ready to cook start the Traeger grill and set the temperature to 450 to preheat, lid closed, for 10 to 15 minutes.

  450 ˚F / 232 ˚C

• 2

  Generously season short ribs with salt and pepper. Place on Traeger and sear for 5 minutes per side or until nicely browned. Remove from grill the and reduce temperature to 350 degrees F.

  350 ˚F / 177 ˚C

  00:05

• 3

  In a large dutch oven, heat the olive oil. Add the onion, carrot, celery, garlic, thyme sprigs and bay leaves. Cook for 6-8 minutes, until the vegetables begin to caramelize. Add the balsamic vinegar and wine. Turn the heat up to high, and reduce the liquid by half.

• 4

  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. Place dutch oven on the Traeger and braise for around 3 hours, or until meat is very tender.

  350 ˚F / 177 ˚C

  03:00

• 5

  Let the ribs rest 10 minutes in their juices, then remove them from the pot. Strain the broth, pressing down on the vegetables with a ladle to extract all the juices. Discard the solids.

• 6

  Reduce the sauce on stove top over medium-high heat until slightly thickened. Taste for seasoning. Add the short ribs back to the sauce and keep warm until ready to serve.

• 7

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

• 8

  While whisking, add in the grits and continue to whisk to remove any lumps.

• 9

  Bring to a simmer and reduce heat to medium-low where the grits are just bubbling. Cook for 10-15 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.

  00:13

• 10

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