Braised Beef Short Rib & Grits Recipe

Brown the Short Ribs

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef short ribs with salt and black pepper. Add the short ribs to the pot and brown on all sides, about 4-5 minutes. Remove from pot and set aside.

Sauté Vegetables

In the same pot, add the chopped onion, carrots, and garlic. Sauté for about 5 minutes, until the vegetables are softened.

Add Wine and Broth

Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits. Add the bay leaves and bring to a simmer.

Braise the Ribs

Return the short ribs to the pot, cover, and reduce the heat to low. Let them braise for about 2.5 to 3 hours, until the meat is tender and falls off the bone.

Add Mixed Peppers

In the last 30 minutes of cooking, add the chopped mixed bell peppers to the pot.

Cook Grits

In a medium saucepan, bring the water and milk to a boil. Stir in the grits and reduce heat to low. Cook, stirring often, until thickened, about 20-25 minutes.

Add Cheese and Butter

Once the grits are cooked, stir in the cheddar cheese and butter until melted and creamy. Season with salt to taste.

Prepare Glaze

In a small saucepan, bring the beef broth to a simmer. In a separate bowl, mix the cornstarch with water to make a slurry. Gradually whisk the slurry into the simmering broth until thickened.

Season the Glaze

Season the demi glaze with salt and black pepper to taste. Keep warm until serving.