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There are comfort foods like mac and cheese, but then there are comfort foods. You know what I mean, the kind of food you don't make very often, but after you do, you wonder why you don't make this meal every week. This is one of those.
The meat is tender, with just the right amount of bite, then sitting on the creamy grits gives the perfect complement.
Ingredients:
Short Ribs:
2 lbs Bone-In Short Ribs (see note)
1/4 cup flour
2 tbs Cooking Oil
1 small Onion, chopped
3 ribs Celery, chopped
3 Carrots, chopped
4 cloves garlic, minced
2 tbs tomato paste
2 tbs flour
2-3 cups Red Wine (Cabernet Sauvignon is recommended)
2-3 cups Unsalted Beef Stock
6 springs Thyme
Parmesan Grits:
3 cups Milk
2 cups Water
½ tsp Salt
1 cup Grits
3 Tbsp Butter
3/4 cup grated Parmesan Cheese
Directions:
Preheat oven to 325 degrees.
Lightly (1/2 as much as you would for a steak) season the short ribs on all sides with salt and pepper then coat with flour.
Heat a large Dutch Oven over medium-high heat. Add oil. When oil begins to shimmer, add short ribs and brown on all sides, about 2 minutes per side. Transfer short ribs to a plate and return pan to heat.
Add onion, celery and carrots to hot pan. Saute to let the vegetables begin to soften and pick up the browned bits from the bottom of the pan, about 4 minutes. Add the tomato paste, garlic & flour, stir to coat and let the flour create a little roux, about 2 minutes.
Add red wine and stir, scraping up any more browned bits that remain in the pan. Bring to a simmer and simmer for 2 minutes. Add the short ribs and enough beef stock to cover the short ribs. Also add the thyme sprigs.
Place the lid on the pan and transfer to the oven. Cook, covered, until the meat of the short ribs easily falls off the bone, 2.5 to 3 hours. Remove from oven and let rest for 20 minutes.
Once done cooking, remove the vegetables to serve on the side.
The remaining liquid should be a thick gravy at this point.
While the meat rests, make the grits by bringing milk, water and salt to a boil in a small saucepan. While whisking the liquid, slowly add grits. Continue whisking until the grits begins to thicken, about 3 minutes. Reduce heat to a low simmer and continue simmering until the grits is thick but still creamy, about 20 minutes. Stir in butter and parmesan cheese until fully incorporated.
Spoon grits into serving bowls. Top each serving with short ribs and cooking liquid. Enjoy!
Notes:
Servings = 4
Don't worry about using an exact weight on the short ribs. Because these are bone in, they may weigh a bit more or less than listed in the recipe. I usually aim to buy one large short rib or two small per person. If in doubt, buy a bit extra. You won't regret it.
If you'd like to get a crisp exterior on the short ribs (which is a great complement to the tender, juicy interior, remove short ribs from their cooking liquid and transfer to a sheet pan. Turn on the oven's broiler. Place the sheet pan at least 6 inches under the heat source and broil just until crisp on the top, about 5 minutes (watch them closely so they don't burn).
Original Recipe - https://inquiringchef.com/braised-red-wine-beef-short-ribs-parmesan-polenta/
For the grits, when making grits ahead of time, warm them over low heat and add the cream and butter just before serving.
Gravy Tips - Add a tbs of Pomegranate Molasses to add a little richness to the gravy while reducing.
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