Grass Fed Smoked Short Rib Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

   Preheat your smoker to 225°F (107°C). Season the short ribs with salt, black pepper, smoked paprika, garlic powder, and onion powder. Rub the spices evenly over the meat. Let it rest for 30 minutes.

2. 2

   Smoke the Short Ribs

   Place the seasoned short ribs in the smoker and smoke for about 4-5 hours, or until the meat is tender and has a nice smoky flavor. Use a meat thermometer to ensure the internal temperature reaches at least 195°F (90°C).

3. 3

   Prepare the Grits

   In a medium saucepan, bring 4 cups of water to a boil. Gradually whisk in the corn grits and reduce heat to low. Cook for about 20-25 minutes, stirring frequently until thickened. Stir in the mascarpone cheese until melted and creamy. Season with salt to taste.

4. 4

   Cook the Bacon Collard Greens

   In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pan. Add the collard greens to the skillet and sauté until wilted, about 5-7 minutes. Crumble the bacon and add it back to the pan. Season with salt and pepper to taste.

5. 5

   Make the Maple-Bourbon Sauce

   In a small saucepan, combine maple syrup, bourbon, and apple cider vinegar. Bring to a simmer over medium heat and cook for about 10 minutes until slightly thickened.

6. 6

   Plate the Dish

   Serve the smoked short ribs over a bed of mascarpone grits, topped with the bacon collard greens. Drizzle the maple-bourbon sauce over the top.