Jul 14 2026
Restaurants›The Stubborn Mule›Short Rib Recipe

Short Rib Recipe

Inspired by The Stubborn Mule
Time4h
Serves6

braised short rib, shaved parmesan, smoked gouda grits, sweet heat remoulade

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Ingredients

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Braised Short Rib

Smoked Gouda Grits

Sweet Heat Remoulade

Garnish

Method

Braised Short Rib

  1. 1

    Prepare the Short Ribs

    Preheat your oven to 325°F (165°C). Season the short ribs with salt and black pepper.

  2. 2

    Sear the Ribs

    In a large dutch oven or heavy pot, heat olive oil over medium-high heat. Add the short ribs and sear on all sides until browned, about 3-4 minutes per side. Remove and set aside.

  3. 3

    Sauté Vegetables

    In the same pot, add chopped onion, carrot, and celery. Sauté until soft, about 5-7 minutes. Add minced garlic and cook for another minute.

  4. 4

    Add Liquid

    Pour in the beef broth and red wine, scraping the bottom of the pot to deglaze. Add bay leaves and thyme.

  5. 5

    Braise the Ribs

    Return the short ribs to the pot, cover, and transfer to the preheated oven. Braise for about 3 hours, until the meat is tender and falls off the bone.

  6. 6

    Rest and Shred

    Remove the pot from the oven. Take out the short ribs and let them rest for 10 minutes before shredding the meat from the bones.

Smoked Gouda Grits

  1. 7

    Cook the Grits

    In a medium saucepan, bring 4 cups of water to a boil. Gradually whisk in the corn grits and reduce the heat to low.

  2. 8

    Simmer

    Cook the grits for about 20-25 minutes, stirring frequently, until thickened and creamy.

  3. 9

    Add Cheese and Butter

    Stir in shredded smoked gouda and butter, along with salt. Mix until the cheese is melted and everything is well combined.

Sweet Heat Remoulade

  1. 10

    Mix the Remoulade

    In a bowl, combine mayonnaise, Dijon mustard, hot sauce, honey, paprika, and lemon juice. Whisk until smooth and well blended.

Assembly

  1. 11

    Plate the Dish

    On a plate, serve a generous scoop of smoked gouda grits, top with shredded short rib, and drizzle with sweet heat remoulade. Garnish with shaved parmesan.

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