Braised Short Rib Recipe

Braised Short Rib Directions

1. 1

   Prepare the Short Ribs

   Preheat your oven to 300°F (150°C). Season the short ribs generously with salt and black pepper.

2. 2

   Sear the Ribs

   In a large Dutch oven, heat the olive oil over medium-high heat. Add the short ribs and sear until browned on all sides, about 8-10 minutes. Remove from the pot and set aside.

3. 3

   Sauté the Vegetables

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

4. 4

   Deglaze the Pot

   Pour in the red wine and scrape the bottom of the pot to release any browned bits. Simmer for 2-3 minutes.

5. 5

   Add Broth and Herbs

   Add the beef broth, thyme, and bay leaves to the pot. Bring to a boil.

6. 6

   Braise the Ribs

   Return the short ribs to the pot, ensuring they are submerged in the liquid. Cover with a lid and transfer to the preheated oven. Braise for 3 hours, or until the meat is tender and falling off the bone.

7. 7

   Prepare Grits

   While the ribs are braising, prepare white cheddar blue grits according to package instructions, adding shredded white cheddar and blue cheese to taste.

8. 8

   Serve

   Remove the short ribs from the oven and let rest for 10 minutes. Serve over the white cheddar blue grits, drizzled with pomegranate demi-glace, and garnished with pickled radish and baby turnips.