Alexandra Hill

red wine braised short rib & jalapeño cheddar cheese grits

Alexandra Hill
red wine braised short rib & jalapeño cheddar cheese grits
 
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Another quarantine Saturday night in the house and it’s about to snow here in New York so it’s COLD AF outside. I went right to the grocery store & the wine store and right back inside.

Today was the perfect day for stick to your ribs, short ribs & grits. So a little back story on this recipe. Back when there was an STK in D.C. they had a POPPINNNNN brunch lol…like we were obsessed with STK! We would always go to brunch on Sundays then to Gryphon for a day party after ( I miss my DC club days lol). Anyway, me and my bestie Taylor would always get the Braised Short Rib over jalapeño cheddar grits. it was so good, so rich and sinful…my mouth has been dreaming about it for awhile now.

I decided that since the snow is coming this was the perfect day to make this. I was damn near licking the bowl!

Try it below!

Ingredients

  • 1.5 lb beef short rib (bone in)

  • 3 celery stalks, finely chopped

  • 1 medium carrot, finely chopped

  • 1/2 large yellow onion, finely chopped

  • 1 head of garlic (cut in half)

  • 2-3 cups beef stock (I love College Inn)

  • 1 cup red wine (Cabernet Sauvignon)

  • a splash of balsamic vinegar (about a tablespoon)

  • 1 tablespoon tomato paste

  • 2-3 sprigs rosemary

  • 2 sprigs thyme

  • 2 bay leaves

  • salt & pepper, to taste

  • vegetable oil

Jalapeño Cheddar Grits

  • 1 cup yellow grits aka polenta (not instant. I like Bob’s Red Mill)

  • 2-3 cups whole milk

  • 1 jalapeño, finely chopped (seeds removed if you don’t like a lot of spice)

  • 1 cup of more shredded cheddar cheese

  • 2 tablespoons unsalted butter

  • salt to taste

  • chopped parsley for garnish

    Directions

    Preferably, at least 6 hours before season the short rib generously with salt & pepper.

  • Note: I normally use a teaspoon of salt per lb of meat. Salt is key in seasoning protein!

  • Pre-heat your oven to 350

  • In an oven safe dutch oven pot on medium high heat add 2 tablespoons of vegetable oil. Let the oil get hot! Add your short ribs and let sear on each side for 5 minutes to lock in the juices. Remove from the pan and set aside in a bowl.

  • Lower the heat to medium, add the carrots, celery and onion and sauté until soft about 6 minutes. Season with salt and pepper. Be sure to scrape all the good bits on the bottom of the pan - that’s full of flavor!

  • Add the tomato paste and stir to combine, let the tomato paste ‘caramelize’ aka let the flavor come out for about 2-3 minutes, it will turn from bright red to a deep red color. Be careful not to let it burn.

  • Add the head of garlic, rosemary, thyme, bay leaves, beef stock & red wine, stir to combine. Then add in all your short rib + THE JUICE (flavor)! Bring to a simmer and taste for salt and pepper.

  • Add in your oven for about 2.5-3 hours, depending on your stove until short ribs fall of the bone and it is nice and tender!

  • The Grits: Add 2 cups of milk to a sauce pan on medium heat, let it get warm then add your cup of grits and whisk continuously (don’t stop lol..like seriously). The grits will start to thicken up and cook for about 15-20 minutes. When the grits start to thicken up, add the chopped jalapeños, cheese and butter. Continue to whisk! Taste to adjust seasoning with salt or more cheeseeee!

  • Scoop a big ass spoonful of grits and place your short ribs and lots & lots of gravy over top! Garnish with parsley!

ENJOY!