Braised Short Ribs over Creamy Grits

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Ribs:
8-10 beef short ribs
1 bottle red wine
4 cups vegetable or beef stock
1 tsp allspice berries
1 tsp peppercorns
1 tsp dried oregano
1 tsp dried basil
1 tbsp fresh rosemary
1 tbsp garlic powder
1 bay leaf
1 tbsp salt
1 stick butter

Grits:
2 cups JD County 2% Milk
1 cup vegetable or beef stock
1 cup Weisenberger Yellow Grits
1 lb cremini mushrooms
4 shallots
1 tbsp JD Country Butter
1 tbsp bacon fat
1/2 cup JD Country Cream
1 cup gruyere cheese, grated
1 cup Zimmerman’s white cheddar cheese, grated
Salt & pepper
Juice of 1 lemon
Green onions

Directions
The night before you’d like to serve this, marinate your meat in 1/2 bottle wine and half of all the herbs/spices.  Refrigerate overnight.

4 hours before you’d like to serve this, take the meat out of the marinade and pat each side down.  Melt 1/2 stick butter in a medium size pot.  Salt & pepper ribs and brown them for about 30 seconds per side, in the butter. When they’re all browned put them into the pot.  Cover with remaining wine, stock, butter, and the rest of the herbs.  Cover and cook at 375 for 3 1/2 hours.

To make the grits bring the milk and stock to a low boil.  Stir in grits.  Stir until thickened and remove from heat.  Stir in cheese and cream.

In a medium size pan melt your butter and bacon fat.  Slice your shallots and cook over low/medium heat until brown.  Set aside.  Slice mushrooms and add them to the pan (adding more butter if necessary).  Cook until brown. Stir mushrooms and shallots into the grits, along with the lemon juice.

Arrange short ribs on top of the grits on the plate and top with green onion.

Cook the pasta in boiling salted water according to package directions.

Mix the balsamic vinegar, olive oil, mint, red pepper flakes, salt, and pepper in a small bowl.

Toss together the pasta, eggplant,zucchini and goat cheese.  Add the dressing and serve.