Slow-Braised Beef Short Ribs with Mushrooms & Creamy Cheddar Grits
A rich and cozy meal featuring tender beef short ribs braised with mushrooms, served over creamy cheddar grits, perfect for comforting gatherings.
Ingredients
For the Beef & Mushroom Braise
- 3.5 pounds boneless beef chuck or boneless short rib–style cuts Choose cuts that are well-marbled for tenderness.
- 3 tablespoons extra-virgin olive oil, divided Use high-quality olive oil.
- to taste Salt and freshly ground black pepper Season generously.
- 1 large yellow onion, chopped Adds a flavor base.
- 3 cloves garlic, minced For aromatic depth.
- 2 stalks celery, sliced Adds crunch and flavor.
- 3 medium carrots, sliced Brings sweetness.
- 8 ounces cremini or button mushrooms, sliced Use fresh mushrooms for best flavor.
- 1.5 tablespoons tomato paste For richness.
- 1 tablespoon chipotle pepper in adobo sauce Adds a smoky kick.
- 2 bay leaves For infusion of flavor.
- 3 sprigs fresh thyme Use fresh for best results.
- 2 sprigs fresh rosemary A fragrant herb addition.
- 3 cups beef stock, plus more as needed Homemade or low-sodium recommended.
- 1 tablespoon apple cider vinegar For balancing flavors.
For the Creamy Cheddar Grits
- 2.5 cups chicken stock Can substitute with vegetable stock.
- 1.5 cups milk Use whole milk for creaminess.
- 0.75 cup grits Stone-ground grits yield the best texture.
- 1.5 tablespoons butter Adds richness.
- 1.75 cups freshly grated cheddar or Colby Jack–style cheese Choose your favorite melting cheese.
- to taste Salt and black pepper Season to preference.
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large, heavy pot over medium-high heat.
- Season the beef generously with salt and pepper. Sear in batches until deeply browned on all sides, about 3 minutes per side. Transfer to a plate.
- Add the remaining olive oil to the pot. Stir in the onion, celery, carrots, and mushrooms. Cook for 7–8 minutes, stirring occasionally, until softened and lightly caramelized.
- Add the garlic and cook for about 30 seconds, until fragrant. Stir in the tomato paste and chipotle sauce; cook for 4–5 minutes until the mixture darkens slightly and becomes rich.
- Add the bay leaves, thyme, rosemary, and beef stock. Return the beef to the pot, making sure it is mostly submerged.
- Reduce heat to low, cover, and gently simmer for 2 to 2½ hours, until the meat is fork-tender.
- Stir in the apple cider vinegar and adjust seasoning with salt and pepper. Keep warm.
Cooking the Grits
- Bring the chicken stock and milk to a gentle boil in a saucepan.
- Slowly whisk in the grits, reduce heat to low, and cook for 12–15 minutes, stirring often, until thick and creamy.
- Stir in the butter and cheese until smooth and melted. Season with salt and pepper to taste.
Serving
- Spoon the creamy grits into bowls and top with the tender beef, mushrooms, and plenty of the savory braising sauce.
- Serve the grits hot in shallow bowls and pile the beef and mushrooms on top.
- Spoon extra sauce over the meat and finish with a pinch of fresh thyme or parsley for color.
- Offer a simple green salad or steamed greens to cut the richness.
Notes
Use a heavy pot or Dutch oven for even heat and good searing. Brown the meat well for deep flavor in the sauce. Keep the heat low during simmering for tender meat. Stir the grits often to prevent lumps and burning. Taste and adjust salt at the end after the cheese melts.