Short Ribs and Grits Cakes
 
Makes 8 servings
Ingredients
  • 2 tablespoons olive oil
  • 3 pounds short ribs
  • 1½ teaspoons kosher salt, divided
  • 1½ teaspoons ground black pepper, divided
  • 12 ounces cola
  • 2 chipotles in adobo sauce, chopped
  • ¼ cup unsalted butter
  • 1 (8-ounce) package fresh baby Bella mushrooms, quartered
  • 1 large leek, thinly sliced (white part only)
  • 2 tablespoons all-purpose flour
  • 2 teaspoons chopped fresh thyme
  • Grits Cakes (recipe follows)
  • Garnish: fresh thyme
Instructions
  1. In a large skillet, heat oil over medium-high heat. Sprinkle ribs evenly with 1 teaspoon salt and 1 teaspoon pepper. Cook ribs until browned, 2 to 3 minutes per side. Place in a 6-quart slow cooker.
  2. In a small bowl, combine cola and chipotles. Pour over ribs. Cover and cook on high heat until tender, 5 hours, or on low heat for 8 hours. Turn off heat, and let cool enough to handle; remove meat and discard bones. Separate fat from liquid, reserving broth.
  3. In a large skillet, melt butter over medium heat. Add mushrooms and leeks, and cook until tender, 10 to 15 minutes. Sprinkle with flour, whisking until cooked, about 1 minute. Add thyme, remaining ½ teaspoon salt, remaining ½ teaspoon pepper, and reserved broth, and cook, whisking contstantly until thickened, 7 to 8 minutes. Stir in shredded ribs. Serve over Grits Cakes. Garnish with thyme, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/short-ribs-grits-cakes/