Ingredients12 Cup Beef Broth6 Tbsp Bourbon Divided1 Tbsp Packed Dark Brown Sugar14 Tsp White Wine Vinegar2 34 Inch Thick Pork Rib Chop Ground Allspice1 Tbsp Butter4 Oz Sugar Snap Peas14 Cup Chopp Food

BOURBON-BRAISED BEEF SHORT RIBS | TRAEGER GRILLS

Steps:

• When ready to cook, set Traeger temperature to 250°F and preheat, lid closed for 15 minutes.
• In a small mixing bowl, combine mustard, Worcestershire sauce and molasses; whisk to mix.
• Coat each rib on all sides with the mustard slather sauce. Season with Traeger Prime Rib Rub.
• Make the mop sauce: Combine the beef broth, soy sauce and bourbon in a food-safe spray bottle.
• Place the short ribs, bone-side down, directly on the grill grate. Cook for 2 to 2-1/2 hours, or until the internal temperature of each rib is 165°F when read on an instant-read meat thermometer, spraying with the mop sauce every 30 minutes.
• Transfer the ribs to a large sheet of heavy-duty aluminum foil. Bring up the edges of the foil and add whatever remains of the mop sauce. Bring the opposite sides of the foil together and fold several times, tightly enclosing the ribs. Return the foil-enclosed ribs to the grill grate.
• Continue to cook the ribs until the internal temperature is 195°F, about 1 hour more.
• Let the ribs rest for 15 minutes, still enclosed in the foil, then open carefully. (Watch out for escaping steam.) Transfer the ribs to a platter or plates, then drizzle with the juices.

BOEUF BOURGUIGNON

Steps:

• Heat oil in a large, heavy skillet over medium heat. Add onions; cook and stir until tender, about 10 minutes. Transfer to a bowl.
• Cook and stir beef in the same skillet until browned, 1 to 2 minutes per side. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Reduce heat to low and simmer until beef is tender, 1 1/2 to 2 hours.
• Stir onions into the skillet. Add mushrooms. Cook, stirring, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.

BROWN SUGAR BBQ RUB

Steps:

• Combine brown sugar, paprika, salt, chili powder, garlic powder, onion powder, dry mustard, black pepper, cayenne, and cinnamon in a small airtight container. Seal and store in a cool, dark place until ready to use.