• When ready to cook, set the Traeger to 225℉ and preheat with hickory pellets, lid closed for 15 minutes.
• Season short ribs generously with salt and pepper.
  6 large beef short ribs, Kosher salt, Black Pepper
• Heat a large Dutch oven to high. Add the ghee and brown ribs in batches turning to brown them on all four sides. Repeat with remaining ribs.
  2 tbsp ghee
• Deglaze the pan with the red wine and remove from heat.
  1 bottle red wine

Smoke

• Place ribs directly on the grill grate and smoke ribs for 1 hour.

Braising Liquid

• While the ribs are smoking, bring the red wine to a simmer and reduce it by half.
• Add the butter and saute the onion and celery in a small saute pan until soft. Add the garlic and stir until fragrant. Remove from heat.
  1 medium onion, 2 sta;ls celery, 2 cloves garlic, 1 tbsp butter

Braise

• Preheat the oven or grill to 325 °F
• Add the coffee and veggies to the wine. Add in herbs and nestle in smoked short ribs with the bone side up. Cover the Dutch oven with a tight-fitting lid and place back on the grill grate.
  3 cups coffee, 2 dried bay leaves, 3 sprigs thyme, 1 sprig rosemary
• Braise the short ribs at 325 °F for 3 hours or until you can insert a fork/skewer/thermometer and feel little to no resistance. The meat should be easily shreddable with two forks.
• Remove the short ribs from the liquid. Shred meat with two forks making sure to remove all bone and tough tissue/cartilage.
• Strain the solids out of the braising liquid, skim the fat and place the shredded meat and liquid in a air-tight container overnight in the refrigerator.

Caramelized Onions

• Heat butter in a medium saute pan over medium-high heat. Add onion, salt, and pepper to taste and saute for 15-20 minutes until lightly browned, caramelized, and tender. Add sherry vinegar and cook for 5 minutes more, scraping the pan’s bottom with a wooden spoon to pick up all the little browned bits.
  2 Tablespoon butter, 2 Yellow onion, Tablespoon sherry vinegar, To Taste Salt, To Taste Black pepper

Sandwiches

• Combine the mayonnaise and the horseradish.
• To build the sandwiches, slice ciabatta buns in half and spread mayonnaise mixture on the top bun and course ground mustard on the bottom. Place shredded meat on top of the mustard and top with provolone, caramelized onions and the top bun. Enjoy!
  6 ciabatta buns, 6 Slices provolone cheese, 6 tbsp Mayonnaise, 6 tsp Horseradish, 5 tsp course ground mustard