Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 3 pounds of bone-in beef short ribs dry with paper towels and season generously with 1 teaspoon kosher salt and 0.5 teaspoon black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat, then sear the short ribs on all sides until deeply browned, about 3-4 minutes per side, then remove the ribs and set aside.

3. 3

   Add 1 large chopped yellow onion, 2 chopped medium carrots, and 2 chopped celery stalks to the same pot, cooking until softened, about 5-7 minutes, then stir in 4 minced garlic cloves and 2 tablespoons of tomato paste for 1 minute more until fragrant.

4. 4

   Pour in 0.5 cup of bourbon and deglaze the pot, scraping up any browned bits from the bottom, then add 4 cups of beef broth, 1 tablespoon of Worcestershire sauce, 1 teaspoon of smoked paprika, 1 teaspoon of dried thyme, and 2 bay leaves.

5. 5

   Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid, then bring to a simmer, cover tightly, and braise in a preheated 325°F (160°C) oven for 2.5 to 3 hours, or until the meat is fork-tender.

6. 6

   While the ribs are braising, combine 1 cup of stone-ground grits with 3 cups of whole milk in a medium saucepan over medium heat, bringing it to a simmer and stirring frequently for 20-25 minutes until thickened, then stir in 2 tablespoons of unsalted butter and 1 cup of shredded sharp cheddar cheese until melted and smooth.

7. 7

   Carefully remove the short ribs from the oven, discard the bay leaves, and adjust seasonings to taste before serving the braised short ribs over the creamy cheddar grits with a spoonful of the rich braising liquid.