Jul 13 2026
Restaurants›The Fountain Room›Short Ribs Recipe

Short Ribs Recipe

Inspired by The Fountain Room
Time4h
Serves6

BONE-IN BEEF SHORT RIB, CHEDDAR GRITS, PICKLED RED ONIONS

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Ingredients

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Short Ribs

Cheddar Grits

Pickled Red Onions

Method

Short Ribs

  1. 1

    Prepare the Ribs

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

  2. 2

    Sear the Ribs

    In a large, oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 4-5 minutes each side. Remove the ribs and set aside.

  3. 3

    Sauté Aromatics

    In the same pot, add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for an additional minute.

  4. 4

    Deglaze and Add Liquid

    Pour in the red wine, scraping the bottom of the pot to release any brown bits. Add the beef broth, bay leaves, and thyme. Stir to combine.

  5. 5

    Cook the Ribs

    Return the short ribs to the pot, ensuring they are submerged in the liquid. Cover and transfer to the preheated oven. Cook for 3 hours or until tender.

Cheddar Grits

  1. 6

    Cook the Grits

    In a medium saucepan, bring water to a boil. Slowly whisk in grits and reduce heat to low. Cook, stirring frequently, for about 20-25 minutes until thickened.

  2. 7

    Add Cheese and Season

    Stir in milk, shredded cheddar cheese, butter, and salt. Mix well until cheese is melted and grits are creamy.

Pickled Red Onions

  1. 8

    Prepare the Pickling Brine

    In a small saucepan, combine apple cider vinegar, sugar, and salt. Heat over medium heat, stirring until sugar dissolves.

  2. 9

    Pickle the Onions

    Place the sliced onions in a jar and pour the hot pickling brine over them. Let cool to room temperature, then refrigerate for at least 1 hour before serving.

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