Traeger Braised Beef Short Ribs are an exceptionally tender, flavorful way to use your wood-pellet grill. Slow-braising on the Traeger adds a subtle smoky depth you won’t get from an oven or stovetop alone, turning simple ingredients into the ultimate comfort dish.
Traeger Braised Beef Short Ribs
These Traeger Braised Beef Short Ribs cook low and slow until the meat falls off the bone. A rich combination of red wine, beef broth, and sweet caramelized onions builds a deep, savory sauce that perfectly complements the hearty beef.
Short ribs are one of those cuts that reward time and heat. After a quick sear to build a dark crust, the ribs finish in a braising liquid on the pellet grill, infusing the meat with smoke and concentrated flavors.
We like to serve the ribs over creamy mashed potatoes so the gravy can soak in, with a simple chopped salad or sautéed greens on the side. It’s a classic comfort-food combination that’s elegant enough for guests and easy enough for a weekend family dinner.
Check out this Traeger Pot Roast too!
Recipe Shopping List
Before you start, gather the essentials. Exact quantities and the full printable recipe are available at the recipe card below.
- Beef short ribs
- Salt
- Pepper
- Garlic powder
- Onion powder
- Canola oil (or other neutral oil)
- Onion
- Beef broth
- Red wine
- Fresh thyme
- Flour
More Traeger beef recipes here!
How To Make This Recipe
This overview outlines the main steps so you know what to expect. Use the full recipe card at the bottom for precise measurements and timing.
- Preheat – Heat your Traeger to about 275°F (135°C).
- Season and Sear – Season the short ribs well and sear them in a heavy Dutch oven on the stovetop. Quarter and brown the onion as well. Return the ribs to the pot, add red wine, fresh thyme, and beef broth, then bring the liquid to a simmer.
- Smoke – Carefully transfer the uncovered Dutch oven to the preheated Traeger. Let the ribs braise on the grill for 3–5 hours, until fork-tender.
- Make the Gravy – Remove the meat and onions, strain the braising liquid, and separate the fat. Simmer the strained broth, then thicken with a roux made from reserved fat and flour, adding the roux gradually until you reach the desired consistency.
- Serve – Plate the ribs over mashed potatoes or buttered noodles and ladle the rich gravy over the top.
Follow me on Instagram!
Recipe Tips
Don’t Skimp on Seasoning
Generously season the short ribs before searing. A good crust adds flavor and color, and deglazing the pan with red wine and beef broth pulls up those browned bits into your braising liquid for a deeper-tasting sauce.
Use an Enameled Cast Iron Dutch Oven
An enameled Dutch oven works well because it tolerates direct heat and holds heat evenly. After searing, the pot goes right onto the Traeger to finish braising. Expect 3–4 hours at minimum for the meat to become fall-off-the-bone tender, though exact times vary by cut and grill.
Get the Most Tender Meat
Heat the Dutch oven until the oil is shimmering before adding the ribs. Place the meat without crowding the pan and let it brown undisturbed to form a rich crust—this step significantly improves texture and flavor.
Season liberally while the pan heats, then sear in batches if necessary to maintain high heat and proper browning.
Join our Easy Traeger Recipes Facebook group!
Recipe FAQ
Timing varies with grill temperature, rib size, and how tender you want the meat. Plan for roughly 3–5 hours of braising on the grill. Begin checking for fork-tenderness during the final hour.
Use a decent bottle of red wine you would be willing to drink. Mid-range wine adds acidity and depth; avoid very cheap cooking wines, which can impart off-flavors.
Short ribs are naturally flavorful, but within reason, choosing better-quality meat will yield a more tender, richer result. If budget is a concern, look for well-marbled cuts.
Braising is a slow, low-and-slow process—rushing will compromise texture. For faster options, consider pressure-cooking short ribs, though you’ll miss the wood-fired smoke profile from the Traeger.
Sear the meat in a heavy skillet, then transfer ribs to a sturdy, oven-safe roaster or deep pan that can go on your grill to finish braising.
If you prefer not to use wine, substitute with an extra ½ cup beef broth plus 1 cup water and 1 tablespoon Worcestershire sauce. The flavor will differ slightly but remain delicious.
Mashed Potatoes
Serve This With
These short ribs pair well with many sides. Classic pairings include creamy mashed potatoes or buttered noodles to capture the gravy, along with a simple green salad or roasted root vegetables.
- Smoked smashed potatoes
- Roasted garlic mashed potatoes
- Roasted root vegetables
- Potato salad
- Polenta
- Green salads
- Sautéed mushrooms
- Creamy noodles
More Ribs Recipes
- Kalbi Beef Short Ribs — Korean-inspired marinated short ribs that are tender and full of umami.
- Instant Pot Pork Ribs — Use a pressure cooker for fast, fall-off-the-bone pork ribs finished with a homemade rub and barbecue sauce.
- Traeger Grilled Baby Back Ribs — Smoke and finish on the grill for classic, tender baby back ribs.
- Explore more ribs recipes to find the style you love most.
Featured Reader Reviews
“This was absolutely delicious! We kept it on the Traeger for 5 hours. Fall of the bone tender. Will definitely be making this again!”
– Melody
Pin For Later
Traeger Braised Beef Short Ribs
These fall-off-the-bone braised beef short ribs are seared in a Dutch oven and finished right on the Traeger. Big onions, red wine, and a rich gravy make this a go-to comfort dish.
15 minutes
5 hours
5 hours 15 minutes
Ingredients
- 4 pounds beef short ribs
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3 tablespoons canola oil
- 1 large onion
- 3 cups beef broth
- 3 cups red wine
- 2 sprigs fresh thyme
- Flour (for roux)
Instructions
- Start your Traeger according to the manufacturer’s directions and preheat to 275°F (135°C).
- Season the ribs with salt, pepper, garlic, and onion powder. Heat the Dutch oven over medium-high heat with the oil until it shimmers.
- Working in batches, sear the short ribs without crowding the pan until nicely browned on several sides; set aside.
- Quarter the onion and brown the flat sides in the same pot to develop flavor.
- Return the ribs to the pot, add beef broth, red wine, and thyme, and bring the liquid up to a gentle simmer.
- Carefully transfer the uncovered Dutch oven to the preheated Traeger and braise for 3–5 hours, until the ribs are fork-tender.
- Remove the meat and onions and keep them covered to stay warm.
- Strain the braising liquid through a fine mesh strainer and separate off the fat. Return the strained broth to the Dutch oven and bring to a simmer.
- Place reserved fat in a small skillet over medium-low heat and whisk in most of the flour (reserve 2 tablespoons). Cook, stirring constantly, for 3–4 minutes to make a roux.
- Whisk the roux into the simmering broth a little at a time until the gravy thickens to your liking. Adjust consistency with water if needed.
- Serve ribs and onions over mashed potatoes or noodles and ladle the gravy over the top.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 884Total Fat: 57gSaturated Fat: 23gTrans Fat: 3gUnsaturated Fat: 33gCholesterol: 227mgSodium: 763mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 61g
Love this recipe? Tell your friends!
Follow on Instagram for more recipes and tips.