Braised short ribs with cheesy grits
Braised Short Ribs with Cheesy Grits
5 lbs. Certified Angus Beef ® short ribs
1 red onion, chopped
4 stalks celery, chopped
3 carrots, chopped
1 cup tomato paste
1 cup red wine
3 sprigs thyme
2 bay leaves
Beef stock to cover
Season and sear short ribs in a large pan or Dutch oven over high heat.
Stir in onions, celery, and carrots; add tomato paste and red wine. Simmer for 5 minutes or until thickened.
Add thyme, bay leaves and stock; cover and transfer to oven.
Cook at 225°F until tender, around 3-4 hours.
Grilled Shrimp and Mascarpone White Grits
1 pound jumbo shrimp, peeled, deveined and tail removed
6 cups water
1 tablespoon butter
2 cups stone ground white grits
1/2 cup mascarpone cheese
1/2 cup Parmesan cheese, shredded
Salt and pepper to taste
Season shrimp and grill. Dice and set aside.
Bring water and butter to a low simmer. Whisk grits in, slowly.
Turn stove to low and cook for 3 hours, stirring as needed. Add extra water if grits need to continue cooking until soft.
Remove from stove and fold in shrimp and cheeses. Season to taste.
Yields 6 servings