Short ribs are one of my favorite cuts of meat. They are incredible flavorful and easy to work with! I love that you can prepare them and forget about them for two hours; then come back and find the ribs super tender and falling off the bone. So much flavor!
The cheesy grits are the perfect bed where these delicious and fatty ribs can rest and be happy. Give vacations to your mash potatoes and try these smooth and cheesy grits. You are going to love this combo!
What you need to make Braised Short Ribs with Cheesy grits
For the Ribs:
Beef short ribs
Olive for searing the ribs. Chose an oil with a high smoking point like canola, peanut or avocado oil
Chipotle in adobo sauce. This will not make the ribs hot unless you whole chipotle peppers. For this recipe we are just using the adobo sauce for a little smokiness.
Fresh thyme and rosemary
Red wine vinegar. I always like to finish this dish with a little vinegar. It brightens up the flavors and balances the richness of the dish.
For the Grits
Milk. I like the creamy texture milk gives to the ribs but you can always sub for chicken stock or water.
Cheddar or Colby jack cheese. I always take the extra step and grate it myself for better taste and texture
Tips and Tricks
I like to pure all the vegetables because that way my picky kids won’t find them, but you totally can leave the vegetables whole. Just cut them in about 1″ in size.
You might want to make a double batch of ribs. The leftovers make amazing tacos and quesadillas!
2 cups freshly grated cheddar or Colby jack cheese
Salt and pepper to taste
In a large pot, heat about 2 tablespoons of olive oil over medium high heat. Season the ribs generously with salt and pepper and sear the ribs for about 3 minutes on each side. Add oil as needed. Don’t over crowd the ribs, work in batches if needed.
While the ribs are browning add the onions, celery, carrots, and garlic in a food processor and pure until fine. Set aside.
Remove the ribs from the pot and clean any burnt bits. Add 1 tablespoon of clean olive oil and cook the veggies until dry and start to come together in a paste. About 8 minutes.
Add the tomato paste and adobo sauce and cook for 5 minutes.
Add the herbs and stock and return the ribs to the pot. Reduce the heat to a gentle simmer and cook with the lid on for 2 to 2 ½ hrs. or until the ribs are very tender.
While the ribs are cooking, make the grits: In a large pot bring the stock and milk to a boil and add the grits. Lower the heat to and cook for 10-15 minutes stirring frequently.
Stir in the butter and cheese. Season with salt and pepper to taste.
Remove the bones and tissue from the ribs and serve over the cheesy grits. Garnish with fresh thyme.
Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.