Braised short ribs with cheesy grits

Braised short ribs and cheesy grits

Chef Scott Popovic prepared this recipe at a farm tour in W.Va. a couple of weeks ago. He was kind enough to share his creation. Enjoy!

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

Go exploring! You may enjoy these previous posts.


  • comment-avatar
    Valerie October 7, 2012 (9:28 am)

    I found your blog while looking for good farm blogs. I love your site! Am heading right now to join you on pinterest and facebook. As of right now, I am Urban Vintage Barn. Since Urban isn’t quite what I was going for, there may be a change in the future with that. Anyway, I am looking forward to your wonderful posts! Take care, Valerie

    • comment-avatar
      Farmgirl October 7, 2012 (2:43 pm)

      Thanks for stopping by, Valerie! 🙂