Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Braised Boneless Short Ribs In A Red Wine Reduction With Root Vegetables Over Cheddar Grits

on February 20, 2015

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This has to be one of the coldest days we’ve had in Orlando in a really long time, so I needed to bring out the big guns for dinner tonight. Steve’s been working on roofs all day and I know he’d want something comforting to warm him up. I went on a trip to our farmer’s market and decided to make short ribs. I found that they carry boneless short ribs which I’ve never seen anywhere else before, so I bought them. I guess I should tell you that our farmer’s market has both a meat department and a produce department. You can read about it under “local information” on my blog. In the meat department they also carry a variety of fish and cheese. I definitely wanted some good white cheddar for my grits, so this worked out perfectly. Next onto the produce side of the market to see what’s available for my dish tonight. I found a beautiful butternut squash and some leaf top carrots. I would say that’s going to do the job.

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I have all my veggies ready and chopped about the same size so that they cook evenly. I also added diced onion, minced garlic, and pureed Piquillo peppers ( jarred roasted red peppers are fine too) to the mix. This is what the boneless short ribs look like. You can see they have great marbling throughout the meat, which will make for a tender and flavorful short rib. In a large bowl I place all the meat with some olive oil, Kosher salt, and black pepper. I then tossed them really well before laying them out onto two baking sheets. I have the oven set at 450 degrees because I’m going to sear the meat all at one time by roasting them at a very high temperature. I put the meat in for about 15 minutes, then I look at them to see if they have developed a nice brown crust all over. I love this method instead of browning them off in batches on top of the stove. Also I can start cooking the vegetables off on top of the stove while the meat is searing.

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You can see that I have an oven thermometer set in the oven to make sure it’s at the temperature I want. Now, you want to look at the meat after 15 minutes of roasting, and if they are not at the stage where they have that nice sear look to them, then let them go a few minutes longer. Be sure to keep checking their progress until they look like the picture above.

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On the top of the stove while the meat is in the oven, I work on getting the veggies ready for the meat to join them. To start, I add in my heat up a heavy bottom pot on med to med high heat, then I add in a little olive oil. Next, I toss in the onions and carrots, and stir them around to start them softening. I sprinkle in some salt and pepper. You want to season each layer. Then I add the butternut squash along with some tomato paste. I stir that around and sprinkle in a little bit more salt and pepper. I’ll show the total amount of Kosher salt and pepper in the ingredients list. To the pot now, I add in the pureed Piquillo peppers, and stir all that around really well so all the veggies are coated nicely, before adding in my fresh herbs. Along with the herbs I throwing in some crushed red pepper flakes for some heat, and adding in some fresh chopped rosemary and thyme leaves. Stir the herbs all through and next for the liquids.

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For my liquids, I using a Cabernet Sauvignon to deglaze the pot. Still having the stove on med to med high heat, I poured in some of that delicious wine and scraped all the bits from the bottom of the pot, giving the wine a chance to reduce. About this time is when the boneless short ribs are ready to come out of the oven. Just set them aside for a minute. After the wine has reduced, I add in my beef consomme and beef broth.

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After I added the beef consomme and the beef broth, I add the seared short ribs into the pot. Any juices too, that’s extra flavor. Bring all this up to a boil then reduce to a simmer and place into a 325 degree oven for 2-1/2- 2-3/4 hours. The short ribs will be fully cooked and will be fork tender.

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After I remove the pot from the oven, I remove the meat from the pot carefully, because it’s really tender and you don’t want it to break up just yet. In a small bowl I one heaping tablespoon of corn starch ( potato starch is fine too) and add it to 1/4 cup of water. I whisk that together to make a slurry. This is what I’m going to use to thicken the sauce up just a bit. I don’t want it too thick just enough so it’s not like soup. Pour the slurry into the pot which is set on med heat, and bring it up to a boil. Stirring everything continuously until the broth has thickened to the consistency that the liquid in the pot coats the back of a wooden spoon. You want it to be like a loose gravy, so when you ladle it over the cheese grits, the sauce will cling to the veggies and soak into the grits. At this point I add the meat back into the pot and place the lid on. I put the pot onto the back burner, once that hasn’t been used and just set it to warm or low to keep everything hot while I make these delicious grits.

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Now let me tell you how I made these grits. I bought white stone ground grits that I added some really good white cheddar cheese to and then once they were prepared I baked them off. In a large I added some heavy cream and water, and brought that up to a boil with 1 teaspoon of Kosher salt. I then whisked in the grits, and as soon as the liquid was absorbed, I took the grits off the heat, added in some unsalted butter. I whisked the butter through until it was incorporated. Changed to a wooden spoon and stirred in the grated white cheddar. Next I buttered a casserole dish and poured the grits into the dish, spreading them out evenly, and add just a little more cheese on the top. In a 350 degree oven I covered the dish with foil, and baked them off for around 15 minutes, then I took the foil off and baked them for another 5-7 minutes. When the grits were hot and bubbly, they were done and I took them out and let them rest for a couple of minutes. You can see what they look like in the last picture above. On a large plate I spooned on some of these delicious cheesy grits and then ladled some of my braised short ribs with that luxurious sauce with those root vegetables all over the top.

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Prep Time: 30 minutes
Cooking Time For Short Ribs: 21/2- 2-3/4 hours
Oven Temp: 325 degrees
Yields: 4-6 servings

3 pounds of boneless short ribs
5 large carrots 1 inch dice
1 medium size butternut squash 1 inch dice
2 onions diced
3 large cloves of garlic minced
1 jar of Piquillo peppers or roasted red peppers, pureed
2 tablespoons of tomato paste
1 can of beef consomme
1 quart of beef broth
1 cup of Cabernet Sauvignon
2 tablespoon of fresh chopped rosemary leaves
1 tablespoon of fresh chopped thyme leaves
2 tablespoons of Kosher salt total ( this includes the seasoning of each layer as you are cooking the veggies)
1-1/2 teaspoons of black pepper ( this includes the seasoning of each layer as you are cooking the veggies)
1 teaspoon of crushed red pepper flakes
1 tablespoon of corn starch plus 1/4 cup of water for the slurry

Cook Time For Grits: 1 hour ( this includes baking time)
Ingredients for the grits:

1- 1/2 cups of stone ground grits ( white or yellow)
3 cups of water
1 cup of heavy cream
1 teaspoon of Kosher salt
4 tablespoons of room temperature unsalted butter
2 cups of shredded white cheddar ( reserve 1/2 a cup for the topping)

Directions: Start with all the prep of the veggies. Next measure out all the herbs and seasoning you’ll need. Sear off the short ribs first, then start softening and seasoning all the veggies on med to med high heat on top of the stove. By the time you get to the point where you are adding in you liquids to the pot, will be about the time the short ribs will be coming out of the oven. Add the liquids to the veggies, then add the meat and their juices back into the pot with the veggies. Bring up to a boil then place the lid on and put into a 325 degree oven for 2-1/2- 2-3/4 hours or until the meat is fork tender. Remove the pot from the oven and remove the meat gently into a separate dish. Next thicken the sauce with the slurry and then add the meat back in. Place a lid on the pot and set on the back burner on warm while you prepare the grits. When you take the pot of short ribs out of the oven is when you want to change the oven temp to 350 for the baking of the grits. So now you start making the grits on top of the stove as explained above. Pour them into a buttered casserole dish, sprinkle the reserved cheese on top, and bake them off, covered,  for about 15 minutes. Finally remove the foil and bake for an additional 5-7 minutes until the grits are hot and bubbly. That’s it you are done. Plate the grits onto a plate and ladle the delicious braised short ribs with those root vegetables all over the top.


2 responses to “Braised Boneless Short Ribs In A Red Wine Reduction With Root Vegetables Over Cheddar Grits

  1. Moyia says:

    Can I please come over then you cook this?

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