Our short ribs pair perfectly with Smoked Gouda grits.
Make-Ahead Tip: These short ribs are even better when made a day ahead. Bake as directed, and let cool to room temperature. Cover, and refrigerate overnight. Remove solidified fat; discard. Cover, and bake at 350 degrees until heated through, approximately 1 hour.
Red-Wine Braised Beef Short Ribs
2015-11-18 23:41:23
Yield: approximately 8 servings
Ingredients
- 2 tablespoons canola oil
- 6 pounds bone-in beef short ribs, cut into 2-inch pieces
- 4 teaspoons kosher salt, divided
- 2 teaspoons ground black pepper, divided
- 2 cups chopped yellow onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 1⁄4 cup plus 1 tablespoon all-purpose flour
- 1 tablespoon tomato paste
- 1 (750-milliliter) bottle red wine, such as Cabernet Sauvignon
- 1 (28-ounce) can whole peeled plum tomatoes, drained
- 2 (8-ounce) packages cremini mushrooms, quartered
- 1 head garlic, peeled (about 12 cloves)
- 1 bunch fresh thyme, tied with kitchen twine
- 2 cups reduced-sodium beef broth
- 1 tablespoon red wine vinegar (optional)
- Smoked Gouda Grits (recipe follows)
Instructions
- Preheat oven to 350°.
- In a large Dutch oven, heat canola oil over medium-high heat. Season short ribs with 2 teaspoons salt and 1 teaspoon pepper. Working in batches, add short ribs to pan. Cook until browned on all sides, 2 to 3 minutes per side. Set aside. Drain all but 3 tablespoons rendered fat from pan.
- Add onion, carrot, and celery to pan. Cook, stirring occasionally, until vegetables begin to brown, approximately 10 minutes. Stir in flour and tomato paste; cook 1 minute, stirring constantly. Add wine and tomatoes, stirring to combine. Return short ribs to pan; bring to a boil. Reduce heat to medium, and keep at a low boil for 25 minutes.
- Add mushrooms, garlic, thyme, broth, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper to pan. Return to a boil. Cover, and remove from heat.
- Bake until short ribs are very tender, approximately 2 hours and 30 minutes. Remove short ribs from pan; skim off excess fat, and discard. Stir in vinegar, if desired. Return short ribs to pan. Serve over Smoked Gouda Grits.
Taste of the South https://tasteofthesouthmagazine.com/
Smoked Gouda Grits
2015-11-18 23:47:22
Yield: approximately 8 servings
Ingredients
- 4 cups water
- 4 cups half-and-half
- 2 cups stone-ground grits
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1⁄4 teaspoon ground black pepper
- 2 cups shredded smoked Gouda cheese
Instructions
- In a medium saucepan, bring 4 cups water and half-and-half to a boil over medium-high heat.
- Stir in grits, salt, garlic powder, and pepper. Bring to a boil; reduce heat to low. Simmer, stirring occasionally, until grits are tender, 45 minutes to 1 hour. Add cheese, stirring until melted.
Taste of the South https://tasteofthesouthmagazine.com/
