Family Wash "Stoned Grits"
Make the grits and the beer cheese a day ahead. The day of brunch, cook your eggs, sauté the greens, heat up the grits and sauce, and assemble.
This weekend dish braises in a slow oven for 4 hours making the ribs tender as butter. We serve over creamy stone ground grits from Smokin Oaks Organic Farm.garlic Braisedd
Ingredients
- 2 tablespoons oil
- 4 pounds boneless short ribs (or 5 pounds bone-in short ribs)
- 2 large heads garlic, cut in half
- 1 onion, chopped
- 4 ribs celery, chopped
- 2 carrots, chopped
- 3 tablespoons tomato paste
- 2 cups rich red wine (Malbec or cabernet)
- 2 cups beef stock
- 3 sprigs fresh thyme
- chopped chives
- chopped parsley
Preparation
1. Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
2. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and cook 5 minutes, scraping browned bits from pan. Add tomato paste and stir to coat. Continue to cook 2 to 3 minutes.
3. Add red wine and scrape up any browned or caramelized bits. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged. Bring to a simmer, then cover and transfer to oven.
4. Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours. Serve over Goat Cheese Grits and top parsley, chives and thyme. Serves 8
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