Braised Short Ribs over Creamy Grits
Beefy short ribs braised until spoon-tender in a red wine gravy, served over a pillow of buttery stone-ground grits.
This is the dish I make when I want the house to feel a little fancier without actually doing much extra work, since the oven handles all the heavy lifting. The short ribs braise low and slow until they're practically falling apart, and the grits underneath catch every drop of gravy. It's Sunday dinner dressed up just enough.
Ingredients
- 4 lbs bone-in beef short ribs
- 2 tsp salt
- 1 tsp black pepper
- 3 tbsp vegetable oil
- 1 onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup dry red wine
- 3 cups beef broth
- 2 sprigs fresh thyme
- 1 cup stone-ground grits
- 3 cups water
- 2 tbsp butter
- 1/2 cup shredded sharp cheddar
Instructions
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1
Sear the short ribsSeason the short ribs with salt and pepper and sear on all sides in hot oil in a Dutch oven until deeply browned, about 8 minutes total, then remove and set aside.
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2
Cook the vegetablesAdd the onion and carrots to the pot and cook for 6 minutes until softened, then stir in the garlic and tomato paste for 1 minute.
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3
Deglaze with winePour in the red wine, scraping up the browned bits, and simmer for 3 minutes to cook off the alcohol.
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4
Braise the ribsReturn the short ribs to the pot, add the beef broth and thyme, cover, and braise in a 325°F oven for 2 1/2 to 3 hours until the meat is fork-tender.
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5
Skim the gravyRemove the ribs and skim the excess fat from the surface of the braising liquid, then simmer uncovered on the stovetop for 10 minutes to thicken slightly.
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6
Make the gritsWhile the gravy reduces, bring the water to a boil, whisk in the grits, and cook over low heat, stirring often, for 20 to 25 minutes until creamy.
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7
Finish the gritsStir the butter and cheddar into the cooked grits until melted and smooth.
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8
Plate and serveSpoon the grits into bowls, top with a short rib, and ladle the gravy generously over the top.
Ask your butcher for English-cut short ribs, which are thicker and hold together better through a long braise than flanken-cut.
Store the ribs and gravy separately from the grits for up to 4 days; reheat the ribs gently and make fresh grits if the originals have thickened too much.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.
