Braised Short Ribs
Serves: 3
Vicente Kshlerin
1 January 1970
Based on User reviews:
43
Spice
50
Sweetness
50
Sourness
35
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
All-Purpose Flour2 tbsps
Olive Oil1 medium
Onion (diced)1 tbsp
Red Wine (of)2 sprigs
Thyme (fresh)2 sprigs
Rosemary (fresh)2 cups
Grits (stone-ground)4 large
Egg12 tbsps
Unsalted Butter (1 1/2 sticks, cut into tablespoon pieces, plus more for buttering the dish)3 cups
Sharp Cheddar (grated)4 cloves
Garlic (finely chopped)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 325 degrees F
3
Salt and pepper the ribs, then dredge them in the flour
4
Set aside
5
In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered
6
Remove the bacon and set aside
7
Drain off any excess fat
8
Add the olive oil to the pan with the bacon fat and raise the heat to high
9
Brown the ribs on all sides, about 45 seconds per side
10
Remove the ribs and set aside
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Lower the heat to medium
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Add the carrots, shallots and onions to the pan and cook for 2 minutes
13
Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory
14
Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil
15
Taste and add more salt if needed
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Add the ribs to the liquid; they should be almost completely submerged
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Add the thyme and rosemary sprigs (whole) to the liquid
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Finally, add the cooked bacon
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Put on a lid and transfer to the oven
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Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours
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Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving
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At the last minute, skim the fat off the top of the liquid
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(You can also refrigerate the mixture, then remove the solid fat from the top
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) For each serving, arrange 2 ribs on a bed of the grits, spooning a little juice over the top
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Cook the grits according to the package instructions, adding the salt with the water
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Turn off the heat just before the grits are done
27
Preheat the oven to 350 degrees F
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In a small bowl, whisk together the eggs
29
To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of the hot grits into the eggs
30
Begin stirring immediately and continue stirring until the mixture is well combined
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Pour the egg mixture into the grits
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Stir constantly to incorporate the eggs into the grits
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Add the butter and stir until melted
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Next, add the cheese and stir until melted
35
Add the cayenne and garlic and stir well to combine
36
Taste and adjust the seasonings, adding more salt or cayenne if necessary
37
You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others
38
Butter a 9-by-13-inch baking dish and pour the grits into the dish
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Bake until the grits are hot and bubbly, 30 to 35 minutes
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Let stand for 10 minutes before serving
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The grits will become firmer as they cool