Short Rib & Eggs Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

   In a large skillet, heat olive oil over medium-high heat. Season short ribs with salt and pepper, then sear them in the skillet until browned on all sides, about 3-4 minutes per side.

2. 2

   Make the Red Wine Demi

   Add the red wine to the skillet and scrape up any browned bits from the bottom. Add beef stock and bring to a simmer. Reduce heat to low and let it braise for about 2 hours, or until tender.

3. 3

   Cook the Grits

   In a saucepan, bring water to a boil. Stir in grits and reduce heat to low. Cook for about 20-25 minutes, stirring frequently. Once thick, stir in butter and cheddar cheese until melted.

4. 4

   Fry the Eggs

   In a separate skillet, heat a little olive oil over medium heat. Crack the eggs into the skillet and fry until the whites are set but the yolks are still runny, about 3-4 minutes.

5. 5

   Make the Biscuits

   Preheat the oven according to the biscuit mix package instructions. Combine buttermilk biscuit mix and buttermilk in a bowl, then drop spoonfuls onto a baking sheet. Bake according to the package directions until golden brown.

6. 6

   Assemble the Dish

   To serve, place a scoop of grits on a plate, top with the braised short ribs, a fried egg, and serve with a warm buttermilk biscuit on the side.