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Braised Beef Short Ribs with Cheddar Grits

Braised Beef Short Ribs with Cheddar Grits
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Ingredients

Scale
  • 2 pounds beef short ribs, English-cut
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups beef broth
  • 1 cup dry red wine (optional, can substitute with additional beef broth)
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • Salt and freshly ground black pepper, to taste
  • For the Cheddar Grits:
  • 1 cup stone-ground grits
  • 4 cups chicken broth or water
  • 1 cup sharp cheddar cheese, shredded
  • 2 tablespoons butter
  • 1/2 cup heavy cream
  • 1/2 teaspoon garlic powder
  • Salt and white pepper, to taste
  • Optional Garnishes:
  • 2 green onions, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • Extra shredded cheddar
  • Red pepper flakes

Instructions

  1. Pat the beef short ribs completely dry with paper towels. Season generously on all sides with salt and freshly ground black pepper.
  2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, sear the short ribs on all sides until deeply browned, about 2-3 minutes per side. Transfer browned ribs to a plate.
  3. Reduce heat to medium and add butter to the same pot. Once melted, add the diced onion, carrots, and celery. Cook until vegetables have softened, about 5-6 minutes.
  4. Add minced garlic and cook until fragrant, about 30 seconds.
  5. Add tomato paste and cook for 1-2 minutes, stirring constantly until it darkens slightly.
  6. Pour in the beef broth (and wine, if using), scraping the bottom of the pot with a wooden spoon to release all the flavorful browned bits.
  7. Stir in Worcestershire sauce, brown sugar, bay leaves, and thyme sprigs. Return the short ribs to the pot, along with any accumulated juices.
  8. Bring to a gentle simmer, then reduce heat to low. Cover with a tight-fitting lid and let simmer for 2½-3 hours, until the meat is fork-tender and nearly falling off the bone.
  9. About 30 minutes before the short ribs are done, start the grits. In a medium saucepan, bring 4 cups of chicken broth or water to a boil. Slowly whisk in the stone-ground grits to prevent lumps.
  10. Reduce heat to low and simmer, stirring frequently to prevent sticking, for 20-30 minutes until thick but still creamy.
  11. Remove grits from heat and stir in the shredded cheddar cheese, butter, heavy cream, and garlic powder. Season with salt and white pepper to taste. Cover to keep warm.
  12. When short ribs are tender, transfer them to a serving platter and tent with foil. Remove and discard bay leaves and thyme sprigs from the braising liquid.
  13. Optional: For a more concentrated sauce, simmer the braising liquid uncovered for 10-15 minutes until slightly thickened. Adjust seasoning if needed.
  14. Spoon the creamy cheddar grits onto plates, top with the braised short ribs, and ladle the rich sauce over everything.
  15. Garnish with sliced green onions, chopped parsley, additional shredded cheddar, or red pepper flakes if desired.

Notes

  • For best results, choose English-cut short ribs with good marbling.
  • This dish can be made a day ahead – the flavors actually improve overnight.
  • If the sauce is too thin, you can thicken it by simmering uncovered or adding a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water).
  • Stone-ground grits provide the best texture and flavor, but regular grits can be substituted if necessary.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: Braised Beef Short Ribs with Cheddar Grits, cheddar grits, short rib recipe, comfort food dinner, braised beef ribs

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