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12.22.2015

braised short ribs and grits

Braised beef short ribs in red wine with carrots over grits

Winter has finally arrived, and all four of us are crippled by it. The kids and I are warm weather people. We just don’t have the constitutions for anything below 40 degrees, and so as soon as the heater kicked on, our noses started running. The hubby was raised in cold, cold climates, and so theoretically he should be tough enough to withstand the dip in temperature. Unfortunately, he has three snotty noses wiping themselves on him throughout the day. It was only a matter of time before that tree fell, too. We spent most of our weekend wrapped around each other and our own tissue boxes, watching movies and voting on them based on level of “scariness.” Ge Ge and I are giant ‘fraidy cats and can’t watch anything too action-packed or that has awkward social situations. The hubby and Meimei just stare at us like we’re cowering idiots. I mean, we totally are, but what do they know? It’s super hard to stomach watching someone get their heart broken. And if it’s not — well, then you must be made of ICE.

The upside to all the brisk sweater weather and time at home is that I’m finally able to braise and stew to my heart’s content (when I’m not weakened by the sniffles that my kids bring home from school), like these boneless braised short ribs and grits.

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Braised beef short ribs in red wine with carrots over grits

I love beef short ribs. Back in 2008, I had a really memorable beef short rib while I was a baby attorney working on the deal to open the Newseum in Washington, DC. The partner I worked for had seen the project from the ground up, and I had just started working for him. It was a thrilling time to be working on the project, and the opening party was catered by Wolfgang Puck’s restaurant, The Source, which was located on the ground floor of the building. The short rib was sweet and glossy, coated in a shimmering glaze that had melted the meat into fall-apart tenderness. I still can’t get that short rib out of my mind. It is the standard by which I measure all other short ribs.

Braised beef short ribs in red wine with carrots over grits

My short rib is definitely homier and less sophisticated, of course, than Wolfgang Puck’s. I love it because it’s easy to make using whatever leftover wine we have from parties we’ve hosted over the weekend. I prefer using bone-in short ribs, but on the day I planned to make short ribs for this blog post, I took the kids with me to the grocery store and completely lost my head. Meimei, our family daredevil, figured out how to unbuckle herself from the shopping cart and started to climb over one side to grab about forty yogurts with her pudgy paws. While I was fishing for Meimei’s shirttail to pull her back into the shopping cart, Ge Ge decided he really, really needed some cheese samples and wandered off in the opposite direction, talking out loud about how he really enjoys salty, aged cheddars (I wish I was making that part up.). I spent the rest of the trip heaving items on my shopping list as quickly as possible just so we could get out of there already. I’m tired just recounting this incident to you.

When I got home I realized that I’d bought boneless short ribs by mistake, and I really, really didn’t want to make a second trip to the grocery store. See shirttail/yogurt incident, above. Instead, I just gave the boneless ones a good dusting of flour, made sure to get a good sear on them, added a little extra beef broth, and went with it. The result was still flavorful and fall-apart tender, although I bet had I gotten the bone-in ribs I’d wanted, the result would have been a deeper, beefier flavor. I served my boneless wonders over creamy grits, but you could do just as well with hearty chunks of torn baguette.

Either way, these braised beef short ribs and grits are a hearty weekend meal that is easy to make and impressive for company. Make it and have me over to share it with you, okay?

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5.0 from 1 reviews
braised short ribs
 
Print
Prep time
20 mins
Cook time
2 hours 15 mins
Total time
2 hours 35 mins
 
Serves: 6
Ingredients
  • 6 boneless beef short ribs
  • 1⁄4 cup flour
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 stalks celery, chopped
  • 4 large carrots, peeled and cut into diagonal chunks about 1.5-2 inches long
  • 4 garlic cloves, minced
  • 1 cup red wine (Cabernet is a good choice)
  • 1.5 cups beef stock
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • salt and pepper to taste
Instructions
  1. Preheat oven to 350°F. Heat a deep, oven-safe pot with a lid or a large dutch oven over medium-high heat until hot.
  2. Dredge beef in flour seasoned with salt and pepper. Shake off extra flour.
  3. Add oil to the pot. Add the beef and sear approximately 2-3 minutes per side until all sides are golden brown.
  4. Transfer the beef short ribs from the pot to a clean plate. Add onion, carrot and celery, reduce heat to medium and saute vegetables until soft and onion is translucent, approximately 5-6 minutes. Add garlic and stir for another minute. Add wine and continue simmering until the wine is reduced by half.
  5. Add tomato paste, chicken stock, thyme, rosemary and bay leaf.
  6. Return beef to pan, cover tightly and put in the oven. Cook for about two hours or until beef is tender but not falling apart.
  7. Remove beef and strain vegetables off of sauce. Return liquid to pan and reduce until desired consistency.
  8. Season sauce to taste.
3.4.3177

5.0 from 1 reviews
creamy grits
 
Print
Prep time
5 mins
Cook time
25 mins
Total time
30 mins
 
Serves: 4
Ingredients
  • 1⅓ cup stone ground grits
  • 2 cups water
  • 2 cups milk
  • ¼ cup butter (1/2 a stick)
  • 1 teaspoon salt
  • pepper to taste
Instructions
  1. Rinse grits under cold water and strain carefully to remove hulls (the little bits that float to the top).
  2. Pour grits in a small stock pot and add grits. Add water and milk and bring to a boil, stirring constantly.
  3. Add butter and salt and reduce heat to medium low. Simmer until mixture is thick and grits are tender, approximately 20 minutes. Add more salt and pepper to taste. Serve immediately.
3.4.3177

Braised beef short ribs in red wine with carrots over grits - a great winter dinner recipe
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22 Comments Filed Under: main courses, recipes, side dishes

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Reader Interactions

Comments

  1. LydiaF says

    12.23.2015 at 4:05 pm

    One of my favorite comfort foods, made even better when served over creamy grits. Yum!

    Reply
    • gritsandchopsticks says

      12.23.2015 at 10:51 pm

      Let me know if you make it!

      Reply
  2. The Bonfire Dream says

    12.24.2015 at 3:58 am

    Can I go and have lunch already??

    Reply
    • gritsandchopsticks says

      12.29.2015 at 10:07 am

      🙂

      Reply
  3. Yanique says

    12.24.2015 at 2:58 am

    These ribs look delicious and hearty! I don’t know if I can make it but my mother in law sure could. Sharing recipe with her 🙂

    Reply
    • gritsandchopsticks says

      12.29.2015 at 10:07 am

      Thanks, Yanique! Let me know if she makes it! 🙂

      Reply
  4. Jenny says

    12.25.2015 at 5:55 pm

    This looks delicious!

    Reply
    • gritsandchopsticks says

      12.29.2015 at 10:06 am

      Thank you, Jenny!

      Reply
  5. Leslie says

    12.26.2015 at 3:14 pm

    I am jealous of your cold weather. We just had a warm and wet Christmas. This looks like a delicious and comforting dish!

    Reply
    • gritsandchopsticks says

      12.29.2015 at 10:07 am

      Leslie – we had a weird hot spell during Christmas, and it’s gotten cold again. Let me know if you make it!

      Reply
  6. Mchele says

    12.27.2015 at 3:44 pm

    I am not much of a foodie and a perfunctory cook best. I would like this if I could get someone to serve it to me! It is a very attractive dish.

    Reply
    • gritsandchopsticks says

      12.29.2015 at 10:06 am

      Thanks, Michele! It’s really not hard — the oven does most of the work. Give it a try!

      Reply
  7. Orana says

    12.28.2015 at 12:17 pm

    Are grits like semolina? This looks so yummy. I want this now!

    Reply
    • gritsandchopsticks says

      12.29.2015 at 10:06 am

      They’re a little coarser than semolina. I would compare grits more to polenta. Give it try!

      Reply
  8. Agatha says

    12.30.2015 at 1:13 am

    I’ve never tried grits before. Is it like semolina?

    Reply
    • gritsandchopsticks says

      12.30.2015 at 9:47 am

      No, it’s more like polenta. Creamy but with just a little bit of texture, almost like a porridge. Try it!

      Reply
  9. Amy says

    12.31.2015 at 12:33 am

    The short ribs look fantastic. Is it too crazy to admit that I’ve never tried grits?

    Reply
  10. Ms McK says

    09.08.2018 at 9:15 pm

    I’m making this right now! I was just re-reading through the directions and noticed the ingredients list beef stock but the directions say to add “chicken” stock. I’m going with the beef stock. Smells delicious already!

    Reply
    • gritsandchopsticks says

      10.02.2018 at 12:37 pm

      Oops, sorry for the typo! It’s definitely better to use beef stock. Hope it turned out well!

      Reply

Trackbacks

  1. Braised Short Ribs « Food says:
    01.07.2016 at 12:59 am

    […] Asian flavors. I was interested in braising the ribs this time and found a tasty looking recipe on Girls and Chopsticks that looked delicious.  The aroma coming out of the oven while these braised short ribs cooked was […]

    Reply
  2. The Only Cookware You'll Ever Need - Grits & Chopsticks says:
    03.07.2018 at 7:09 pm

    […] stove all the time, ready to spring into action for the next braised pork shoulder or fall-apart beef short ribs over creamy grits. Don’t skip the steamer basket insert, which turns this handy little Dutch oven into a super […]

    Reply
  3. Instant Pot Turkey Meatballs with Polenta - Grits and Chopsticks says:
    10.16.2018 at 1:01 pm

    […] a saucy meatball concoction, but it also does well as the foundation for other heavier meats, like braised short ribs.  You can even use polenta in the Southern classic shrimp and grits.  It’s just a great way […]

    Reply

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