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Try SavoraShort Rib Grillades with Smoked Gouda Grits
A comforting and gourmet twist on a classic Southern brunch. Tender, slow-braised short ribs in a rich, flavorful gravy served over creamy, smoked Gouda grits. Perfect for a special weekend brunch or a cozy dinner.
Ingredients
- Beef Short Ribs2 lbs
- Stone-Ground Grits1 cup
- Smoked Gouda Cheese4 oz
- Yellow Onion1 medium
- Green Bell Pepper1 medium
- stalks Celery Stalks2
- Garlic4 cloves
- can Diced Tomatoes1 14.5 oz
- Beef Broth4 cups
- Worcestershire Sauce2 tablespoons
- Hot Sauce1 teaspoon
- All-Purpose Flour2 tablespoons
- Olive Oil2 tablespoons
- Salt1 teaspoon
- Black Pepper1/2 teaspoon
- Butter2 tablespoons
- Milk1 cup
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Learn MoreMethod
Preheat oven to 325°F (160°C).
Season short ribs generously with salt and pepper.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear short ribs on all sides until browned. Remove from pot and set aside.
Add chopped onion, bell pepper, and celery to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
Stir in flour and cook for 1 minute.
Pour in diced tomatoes, beef broth, Worcestershire sauce, and hot sauce. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
Return short ribs to the pot, ensuring they are mostly submerged in the liquid. Cover and transfer to the preheated oven.
Braise for 3-3.5 hours, or until short ribs are very tender and easily shredded with a fork.
While short ribs are braising, prepare the grits. Bring 4 cups of water to a boil in a saucepan. Gradually whisk in the grits and reduce heat to low.
Cook grits, stirring frequently, for about 20-25 minutes, or until thickened and creamy.
Stir in butter, milk, and shredded smoked Gouda cheese until melted and well combined. Season with salt and pepper to taste.
Once short ribs are done, remove them from the pot and shred the meat with two forks. Return the shredded meat to the gravy and stir to combine.
Serve the short rib grillades over the smoked Gouda grits. Garnish with fresh parsley, if desired.
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