Shorti Bowl Recipe

Season and Brown

Pat short ribs dry. Season evenly with 2 tsp kosher salt and 1 tsp black pepper, then lightly dust with 2 tbs flour, shaking off excess. Heat 2 tbs neutral oil in a heavy Dutch oven or large skillet over medium-high heat until shimmering. Brown ribs on all sides, 3–4 minutes per side, working in batches if needed. Transfer browned ribs to a plate.

Sauté Aromatics and Deglaze

Reduce heat to medium. Add the roughly chopped onion, carrot, and celery to the pot; sauté 5–7 minutes until softened and starting to brown. Add 4 minced garlic cloves and 2 tbs tomato paste; cook 1–2 minutes until fragrant. Pour in 1 cup red wine to deglaze, scraping up browned bits from the bottom, and simmer 2–3 minutes to reduce slightly.

Braise

Return short ribs to the pot. Add 2 cups beef stock, 1 tbs Worcestershire sauce, 1 bay leaf, and 1 tsp fresh thyme. Bring to a simmer, then reduce heat to low, cover, and braise gently for 2 to 2.5 hours until meat is fork-tender and easily shredded. Alternatively, place covered Dutch oven in a 325°F (160°C) oven for the same time.

Finish

Remove ribs and keep warm. Skim fat from braising liquid if needed, then simmer liquid uncovered 8–10 minutes to concentrate. Shred the short ribs with two forks and stir shredded meat into a few ladles of the reduced sauce to keep moist and flavorful.

Bring 3 cups water and 1 cup milk to a gentle boil in a medium saucepan. Gradually whisk in 1 cup grits. Reduce heat to low and simmer, stirring frequently, for the time recommended on your grits package (5–25 minutes depending on grind) until thick and creamy. Stir in 2 tbs butter, 1 cup grated cheddar, 1 tsp salt and 1/2 tsp black pepper. Keep warm, stirring occasionally; add a splash of milk if too thick.

In a large skillet over medium-high heat, warm 1 tbs olive oil. Add 1/2 cup thinly sliced yellow onion, 1/2 cup red bell pepper, 1/2 cup green bell pepper, and the thinly sliced jalapeño. Season with 1/2 tsp salt and 1/4 tsp black pepper. Sauté 5–7 minutes until peppers are softened and edges are slightly caramelized. Keep warm.

Cook Sunny-Side Up Eggs

Heat a nonstick skillet over medium-low and add 1 tbs butter. Crack 4 large eggs into the pan, spacing them apart. Cook gently until whites are set but yolks are still runny, about 3–4 minutes; cover the pan for 30–60 seconds if whites need additional setting. Season eggs with a pinch of salt and black pepper.

Assemble Bowls

Divide the warm cheese grits between 4 bowls (about 1/2 cup grits per bowl). Top each bowl with a portion of shredded short ribs (about 1/2 cup each) and a generous spoonful of the braising sauce. Arrange sautéed peppers, onions, and jalapeño alongside the short ribs. Place one sunny-side-up egg on top of each bowl. Garnish with chopped parsley and a few drops of hot sauce if desired.

Serve

Serve immediately while eggs are runny and grits are hot so diners can break yolks and mix into the grits and beef. Provide extra hot sauce and cracked black pepper at the table.