Grilled Creole Braised Beef

Grilled Creole Braised Beef - tender, flavorful beef short ribs smothered in spicy Creole seasonings, slow-cooked to perfection in a rich, red wine broth. Try it tonight!

Get ready to taste the bold flavors of the Big Easy with this Grilled Creole Braised Beef recipe! Inspired by the heart of New Orleans, this dish combines the richness of slow-cooked beef with the brightness of Creole spices, all wrapped up in a tender, fall-apart package that’s sure to satisfy your cravings.

Ready Time

3 hrs 30 mins


5 servings


  • 2 pounds beef short ribs or chuck, cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 large red bell pepper, chopped
  • 2 stalks celery, chopped
  • 1 teaspoon Creole seasoning
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup beef broth
  • 1 cup red wine
  • 2 bay leaves


Preheat your grill to medium-high heat. In a large bowl, toss the beef pieces with olive oil, Creole seasoning, thyme, paprika, salt, black pepper, and cayenne pepper until the meat is evenly coated.

Grill the beef pieces for 3-4 minutes per side, or until browned.

Remove the browned beef from the grill and set it aside. In a large Dutch oven, heat a couple of tablespoons of olive oil over medium heat.

Add the chopped onion, garlic, red bell pepper, and celery, and cook until the vegetables are tender, about 5-7 minutes.

Add the beef broth, red wine, and browned beef to the pot, making sure the meat is covered with the liquid. Add the bay leaves and bring to a boil.

Reduce the heat to low, cover the pot, and let it simmer for 2 1/2 to 3 hours, or until the beef is tender and falls apart easily.

Remove the bay leaves and serve the grilled Creole braised beef hot, garnished with chopped fresh herbs, if desired.


Use any type of beef you prefer, but keep in mind that short ribs and chuck will give you the most tender results. Make sure to cut the beef into 2-inch pieces so they cook evenly.

If you can’t find Creole seasoning, you can substitute with a mix of paprika, garlic powder, onion powder, and cayenne pepper.

Don’t overcrowd the grill, cook the beef in batches if needed, to get a nice sear on each piece. For a deeper flavor, use a good quality red wine that you’d drink yourself.

Don’t be shy to add more vegetables like carrots or potatoes to the pot if you like.

Let the dish rest for 15-30 minutes before serving, so the juices redistribute and the flavors meld together. You can also make this recipe ahead, refrigerate or freeze it, and then reheat when needed.

This recipe serves 5, but it’s easily scalable for a bigger crowd.

Just adjust the cooking time and the amount of liquid accordingly.

Nutrional Value

  • Calories: 540
  • Total Fat: 34g
  • Saturated Fat: 12g
  • Cholesterol: 80mg
  • Sodium: 450mg
  • Total Carbohydrates: 24g
  • Dietary Fiber: 4g
  • Sugars: 8g
  • Protein: 40g
Grilled Creole Braised Beef
Grilled Creole Braised Beef

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