Short Ribs, served on top of cheesy grits OR garlic, parmesan mashed potatoes…. You choose!!
I was watching one of my favorite cooking shows the other day, and someone made short ribs. I was thinking… short ribs?! I could do that, right? I have GOT to try that if they make it on a cooking show. They must be amazing!!! So, I found a recipe and adapted it to make it my own. And I have found out…. I LOVE short ribs! They were incredibly easy too!!! You could cook a roast the same way! LOVE! You could even do sirloin tips, etc similarly. Easy and quick recipe!
Ingredients (including grits AND potatoes… you can choose either though)
6-8 individual short ribs (or more depending on the size of your crowd! You want about 1-2 per person)
3-4 TB butter (4 if you want to top the ribs after serving with a bit of butter)
1 TB minced garlic
1/4 onion cut roughly (larger pieces)
1 cup red wine (I used an “Old Vine Zinfandel”) this is optional, you can just use beef broth; OR substitute with a dark beer
1 cup low sodium organic beef broth
4 carrots cut into large pieces
salt & pepper
1 TB Worcestershire sauce
3 TB quick cooking white grits (or yellow grits… your preference)
3/4 cup water (for grits)
5-6 red potatoes
2 TB milk
2 TB parmesan cheese
Place cast iron skillet (or normal skillet) on stove and heat up. Do not put oil in the skillet. While it is heating up, dry the short ribs with a paper towel, and sprinkle sea salt and pepper on all sides of the short ribs. Then, making sure the skillet is hot, sear the short ribs on all sides so they have a nice crust. Only about 30 seconds per side. Then, place into your crock pot. When you remove the short ribs from the pan, DO NOT dump any drippings from the pan. (You can also do this in a dutch oven baking at 350 for 3-4 hours). Put your crock pot on HIGH for cooking for 4-5 hours, put on LOW to cook for 7-8 hours. Add 1/4 cup of the beef broth to the skillet that you just finished searing the meat in. Then add the garlic and the onions to the skillet and stir into the simmering beef broth. Once that’s simmering, add 1/4 cup of the wine and a tsp of the worcestershire sauce and 1 TB of butter. Simmer that until it reduces by half. While that is simmering, add the remaining liquids into the crock pot and place a small amount of the butter onto the top of each of the short ribs. Once the liquid in the skillet has reduced, pour that into the crock pot and place the lid onto the crock pot.
Cook as directed above until the meat is about falling off of the bone…. And… if you want some gravy, just take about 1 cup of the drippings, place into a sauce pan, add a TB or a bit more of flour… Simmer and WHISK vigorously until thickened!
When it’s about time to serve the short ribs, you’ll want to make your sides. The wilted spinach in the above picture, all I did was sautee it in some of the “au jus” from the crock pot for about 2-3 min. Done. The carrots I also sauteed in the au jus, just for about 5-10 min until starting to soften.
The mashed potatoes was a version of a previous recipe of mine: https://dancinandcookininthekitchen.com/2014/06/08/crispy-coconut-encrusted-chicken-with-mashed-potatoes/
The grits, I just followed the instructions on the package for quick cooking grits. Once they were done, I removed from the heat and stirred in about 2 TB of shredded cheddar cheese. That’s it!
Serve up, and ENJOY!!! My hubby said “I’d order this in a restaurant, develop a craving for it, and then have to keep going back just to order it!”. So, I’d say it was a major success!!!
And, for the quote of the day:
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