Steps

• Step 1

  When ready to cook, set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.

  300 ˚F / 149 ˚C

  Ingredients

  • 1 Teaspoon Salt

  • 6 Rack bone-in beef short ribs

• Step 2

  Meanwhile, heat the olive oil in a cast iron skillet on the stovetop and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine.

  Ingredients

  • 1/4 Cup extra-virgin olive oil

  • 1 Bunch fennel, fronds, stems and core removed, diced large

  • 1 Whole leek, cleaned and white part only diced large

  • 1 1/2 Cup onion

  • 4 Cup celery

  • 2 Whole carrots

  • 3 Whole garlic

  • 2 Tablespoon tomato paste

  • 25 3/8 Ounce red wine

• Step 3

  Bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tbsp salt and 1 tsp pepper. Tie the rosemary and thyme together with kitchen twine and add to the skillet.

  Ingredients

  • 1 Tablespoon Salt

  • 1 Teaspoon black pepper

  • 1 As Needed rosemary sprigs

  • As Needed thyme sprigs

• Step 4

  Place the roasted ribs on top of the vegetables in a Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake in Traeger for 2 hours or until the meat is very tender.

  02:00

  300 ˚F / 149 ˚C

  Ingredients

  • 1 Tablespoon brown sugar

  • 6 Cup beef stock

• Step 5

  Carefully remove the short ribs from the Dutch oven and set aside. Discard the herbs. Continue to cook the vegetables and sauce over medium heat for 20 minutes, until reduced.

  00:20

  300 ˚F / 149 ˚C

• Step 6

  Put the ribs back into the pot and heat through. Serve with the vegetables and sauce. Enjoy!