Short Ribs. They sound intimidating, don't they? I'll admit, even though I love
to cook, I am still intimidated by cuts of meat that are out of my range of 'comfortable'. (And 'comfortable' to me is pretty much ground beef, chicken breast, and pork chops.)
Well, I had nothing to be scared of, because they were super easy! Braised Short Ribs
are a stand-out entree perfect for serving at a holiday meal or to dinner guests. Short ribs are a very economical cut of meat, if you want something a bit fancier than your typical pot roast. In order to achieve the tender, fall-apart-with-a-fork quality, the short ribs are braised in a bath of red wine, stock, carrots, onions, mushrooms, and fresh rosemary. I served the short ribs alongside Cheesy Grits
, and it was a big hit with the family.
Start by browning your short ribs in an oven-safe stock pot (or Dutch oven) until all sides are golden brown. Remove the short ribs to a plate, and add your carrots, onions, and mushrooms. Saute until soft, and then add your liquids and seasonings. Bring the mixture to a boil, and nestle the short ribs back into the sauce. Pop the lid on and place it in a 325*F oven and let it cook for 2 hours.
This is a great meal for a lazy weekend afternoon... do all the prep in the early afternoon, and let it simmer a few hours until it's ready. Your house will smell fantastic!
When you're ready to serve the meal, remove the pot from the oven, and remove the short ribs from the pot to a platter. Place the pot back on the burner over medium-high heat; boil about 10 minutes until reduced and thickened.
While the sauce is thickening, prepare the grits. (I had never made grits before either, and they were super easy, too!) Bring 3 cups of milk to a boil with some salt; then, stir in 1 cup instant grits. Cook 5-6 minutes until thickened, stirring frequently. Stir in some freshly grated Asiago cheese until it melts.
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To plate the dish, nestle a short rib or two on top of a scoop of the grits, and top it all off with the sauce and vegetables.
My hubby and I "mmmm'd" all the way through this meal. Comfort food at its finest! Enjoy!
Braised Short Ribs with Cheesy Grits
- 2 lbs boneless beef short ribs
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- 3 tablespoons olive oil, divided
- 1 onion, diced
- 3 carrots, peeled and diced
- 8-oz fresh sliced mushrooms
- 6 cloves garlic , chopped
- ⅓ cup all-purpose flour
- 2 cups red wine
- 3 cups beef stock
- 2 tablespoons tomato paste
- 1 tablespoon fresh minced rosemary
- For the grits
- 3 cups milk
- 1 teaspoon salt
- 1 cup instant grits
- 1 cup freshly grated asiago cheese
Preheat oven to 325*F. Drizzle 1-2 tablespoons olive oil into an oven-safe pot. Heat on stove over medium-high heat. Season short ribs with salt and pepper and add to the pot. Brown on all sides, about 5-6 minutes total. Remove to a plate.
Add another tablespoon of olive oil to the pot, and add the onion, carrots, and mushrooms. Cook 5-6 minutes until onion begins to soften. Add chopped garlic; cook 1 minute more until fragrant. Stir in flour, mixing well to coat. Stir in red wine, beef stock, tomato paste, and rosemary; bring to a boil. Add short ribs back to the pot. They should be just barely covered with liquid; if needed, add some additional water.
Place into 325*F and cook about 2 hours until tender.
Remove short ribs from pot; transfer to a platter. Cover with foil to keep warm. Return pot to the stove over medium-high heat; boil until reduced and thick (about 10 minutes).
For the grits, bring the milk to a simmer along with the salt. Whisk in instant grits; cook 5-6 minutes until thickened, whisking frequently. Stir in grated cheese until it melts.
Serve short ribs with sauce alongside grits.
short ribs from Williams Sonoma
, grits from Food Network