Traeger Smoked Short Rib Steamed Baos

Some things are worth waiting for.

This recipe is, honestly, happiness in food form. Pure handheld happiness. Slow-Braised Garlic, Jalapeño, and Hoisin-Kissed Short Ribs in Steamed Baos with Quick Pickles and Sriracha Mayo. Beyond Delicious!

Make this recipe y’all.

Traeger Smoked Short Rib Steamed Baos 

Short Ribs 

2 tablespoons canola oil 

3 pounds beef short ribs

1 large Spanish onion, sliced  

6 garlic cloves, minced

1 jalapeno, seeds removed and diced 

¼ cup finely diced cilantro stems 

5 tablespoons soy sauce 

1 tablespoon rice wine vinegar 

¼ cup hoisin 

1 lime, halved 

1 quart Beef Stock 

Sea salt and cracked black pepper 

Sriracha Mayo 

1 cup mayo

1 garlic clove, minced

3 tablespoons Sriracha 

2 tablespoons fresh squeezed lime juice

Sea Salt 

Quick-Pickled Cucumbers 

1 English cucumber, thinly sliced 

1 cup rice wine vinegar 

1 cup boiling water 

¾ cup sugar 

1 tablespoon sea salt 

To Serve

Steamed buns, to serve (homemade is best) 

Lime Wedges, Sliced Jalapenos, and Cilantro, to Serve 

1. When ready to cook, start the Traeger according to grill instructions. Set the temperature to 300 degrees F and preheat, lid closed, for 10 – 15 minutes.

2. Heat a large Dutch oven (or oven safe high-sided pot) over medium heat, and pour in the canola oil. Season the short ribs all over with sea salt, then, working in batches as necessary, brown on all sides. Set aside, reserving the oil and fat in the pot. 

3. Add the onion and cook, stirring often, until softened and translucent, 5 – 7 minutes. Add the garlic, jalapeno, and cilantro stems, and cook for 2 minutes. Stir in the soy, hoisin, and rice vinegar, then add the short ribs back to the pot. Pour in beef stock until the short ribs are ½  of the way covered in liquid. Transfer to the grill and cook until tender, about 3 to 3 ½ hours. 

4. Meanwhile, prepare the sriracha mayo and pickles. 

5. Combine all of the mayo ingredients in a small bowl and mix until smooth. Chill in the fridge until time to serve. 

6. Pickle time. Combine the rice vinegar, boiling water, sugar, and salt in a medium bowl and mix until the sugar dissolves. Add the sliced cucumber, stir well, and set aside to pickle away (at least 20 minutes). 

7. Slice or shred the short rib meat, toss in the pan juices, then build your steamed baos with sriracha mayo, pickles, sliced jalapenos, cilantro, and serve with lime wedges. Delicious!!