Braised Short Ribs with Garlic Cheese Grits

Back in April, I had a fabulous trip to Branson, MO with my sister.  We ate at all kinds of amazing restaurants during the week.  Among those was the fabulous Worman House.  It was built as a hunting lodge back in the 1920’s for a wealthy railroad executive.  The house had a tudor style decor, with lots of wood, stucco, and stone which gave it an elegant, yet rustic look.  While we ate, (or dined, it was that fancy), we enjoyed beautiful, live piano music.  A wall of windows gave us views of the property and grounds that were gorgeous.  Everything about it had amazing ambiance!

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While there, my sister ordered the braised short ribs.  Since neither of us had ever had short ribs, we weren’t sure what to expect.  Well, they were amazing!  The meat was so tender it was falling off the bone.  I knew that when I got home, I wanted to try to recreate the recipe.  So this is my version.

I can’t remember what the Worman House served with their short ribs, but I decided to make a garlic cheese grits.  After all, grits are my new favorite southern side dish!  I loved the results!  In fact, when my husband came home and stuck his fork in the pot to give it a taste, his remark was, “that is REALLY good”!

Short Ribs & Grits 003

Ingredients:

  • 8 beef short ribs
  • Kosher salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 6 pieces bacon, diced
  • 2 tablespoons oil
  • 1 medium onion, finely chopped
  • 3 carrots, finely chopped
  • 2 shallots, finely minced
  • 4 cups beef broth (enough To Almost Cover Ribs)
  • 6 ounces tomato paste
  • 2 bay leaves
  • 2 sprigs Thyme/2 sprigs Rosemary, (optional)

 

Directions for Short Ribs:

Salt and pepper ribs, then dredge in flour. Set aside.

In a large dutch oven, cook bacon over medium heat until complete crispy and all fat is rendered.

Remove bacon and set aside. Do not discard grease.

Add oil to pan with the bacon grease, and increase heat.

Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.

Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in broth and scrape bottom of pan to de-glaze the pan. Bring to a boil and cook 2 minutes.

Add 1 teaspoon kosher salt, and black pepper.

Add ribs to the liquid; they should be almost completely submerged.

Add bay leaves and any other seasonings to the liquid.

Put on the lid and place into the oven. Cook at 350 °F for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes.

Ribs should be fork-tender.

Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)

Serve ribs on bed of Garlic Cheese Grits, spooning a little gravy over the top

Yield:  4 Servings

 

Ingredients: Garlic Cheese Grits  

  • 6 cups chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 2 cups instant grits
  • 10 ounces cheddar cheese, shredded
  • 1/2 cup milk
  • 1/2 cup butter

Directions:

Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan.

Stir in the grits and whisk until completely combined.

Reduce the heat to low and simmer until the grits are thick, about 5-6 minutes, stirring constantly.

Stir in cheddar cheese, milk, and butter.