The three of us love braised short ribs and it’s such an easy recipe to prepare that I honestly would make it more often. It’s really meant for days when it’s cold outside or wet and dreary…or special occasions. Danny recently graduated with his Masters degree in Systems Engineering and to celebrate we thought it would be nice to do brunch with close family and friends.
Well…that didn’t happen. Our daughter (who rarely ever gets sick) had a very high fever (almost 104) the morning of. We noticed she was a little warmer than usual two days beforehand, but that morning her fever spiked and her happy personality was now lethargic. Our pituchi never had a fever this high and needless to say we spent the entire day giving her baths to cool her down because the medicine wasn’t doing much. So no celebratory brunch. When you’re parents, it sounds cliche (but it’s true), you no longer come first…your children do.
I felt bad though because my husband had worked really hard for this and I wanted to at least do something special for him. We haven’t had braised short ribs in a long time so I thought it would be a nice surprise.
As soon as my husband walked through the front door after work, his face broke into a huge smile. His daughter and dog were running to him and he could smell braised meat in his house…and when he came into the kitchen to see that I was also making him cheesy grits I got an even bigger kiss from him.
That’s all the thank you I needed. 🙂
- 4lbs of bone in (or boneless) short ribs
- 2 tablespoons of olive oil
- 1/2 cup of flour
- 3 tablespoons of brown sugar
- 2 sprigs of rosemary
- 4 sprigs of thyme
- 2 tablespoons of tomato paste
- 2 medium onions
- 4 medium carrots
- 2 cups of red wine
- 3 large cloves of garlic
- 1 cup of chicken or beef broth
- Preheat oven to 325 degrees. Season short ribs with salt and pepper. Dredge short ribs in flour, coating all sides. Transfer to a large plate.
- Heat a large Dutch oven (or oven proof pot) over medium high heat. Working in batches, brown short ribs, about 2 minutes per side. Transfer to a large plate. Reduce heat to medium. Add onion, carrots and garlic, cook for 2-3 minutes. Add tomato paste and mix well into the vegetables. Next add the brown sugar and mix thoroughly. Return meat to Dutch oven. Add the wine and broth to the pot. Submerge the rosemary and thyme into the liquid. The liquid should not cover the meat completely. Bring to a simmer. Cover, and transfer to oven. Bake (or more like braise) for 2 1/2 hours.
- When there's 40 minutes left on the timer, start your cheesy grits.
- When the time is up, take the Dutch oven out and place it on the stovetop. Take the lid off and start shredding the meat away from the bone (if you used bone in short ribs). Discard the bones and place the lid back on to keep it warm until the grits are ready.
- This recipe is also great to freeze for another day. I've served it with pasta before (such as rigatoni) and it was delicious.
- 1 cup of stone ground corn grits
- 1 cup of Monterey jack cheese (or cheddar)
- 2 cups of water
- 2 cups of milk
- ¼ cup of heavy cream
- Salt and pepper
- First off, if you can't get your hands on stone ground grits don't worry, you can easily serve this with your favorite mashed potato or even regular grits, just follow the package directions.
- Bring water and milk, salt and butter to a boil. Stir in the grits and cook over low heat for 30 minutes. The grits should consume the liquid more and should take up most of the space in the pot.
- Add the cheese and continuously mix until it's completely melted. Next add the cream. Taste the grits and see if you need to season it more. Serve with the braised short ribs.
- This recipe makes two servings, DOUBLE the recipe for four servings.