Prep Time:
20 minutes
|
Cook Time:
2 hours
|
Total Time:
2 hours 20 minutes
|
Yield:
4 servings
Braised Short Ribs with Cheesy Grits
Short ribs are the perfect fix-it-and-forget-it hearty meal, requiring very little prep time but delivering big on flavor. Paired with our creamy, cheesy orange corn grits, these fall-off-the-bone ribs are a forkful of comfort in every bite!
Ingredients
Method of Preparation
- In a large pot, heat about 2 tablespoons of olive oil over medium high heat. Season the ribs generously with salt and pepper and sear for about 3 minutes on each side. Add oil as needed. Don’t over crowd the ribs, work in batches if needed.
- While the ribs are browning, add the onions, celery, carrots, and garlic in a food processor and puree until fine. Set aside.
- Remove the ribs from the pot and clean any burnt bits. Add 1 tablespoon of clean olive oil and cook the veggies until dry and start to come together in a paste. About 8 minutes.
- Add the tomato paste and adobo sauce and cook for 5 minutes.
- Add the herbs and stock and return the ribs to the pot. Reduce the heat to a gently simmer and cook covered for 2-2 1/2 hours or until the ribs are very tender.
- While the ribs cook, make the grits: in a large pot bring the stock and milk to a boil and add the grits. Lower the heat and cook for 10-15 minutes, stirring frequently.
- Stir in the butter and cheese. Season with salt and pepper to taste.
- Remove the bones and tissue from the ribs and serve over the cheesy grits. Garnish with fresh thyme.
- Enjoy!
