Bourbon & Sorghum Braised Beef Short Ribs over Creamy Stone-Ground Grits

Instructions

1. 1

   Pat 4 lbs bone-in English-cut short ribs thoroughly dry with paper towels. Season generously all over with 1.5 tbsp Kosher Salt and 1 tbsp freshly cracked Black Pepper.

   10 min

   Tip: Drying the beef thoroughly ensures a deep, rich brown crust during searing.

2. 2

   Preheat your oven to 325°F (160°C). Dice 1 large Yellow Onion, 2 medium Carrots, and 2 ribs Celery. Smash 6 cloves Garlic with the flat side of a chef's knife.

   10 min

   Tip: Uniform chopping allows the aromatics to melt evenly into the braising pan sauce.

3. 3

   Heat 2 tbsp Vegetable Oil in a heavy Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, sear 4 lbs bone-in English-cut short ribs on all sides until deeply browned, about 3-4 minutes per side. Transfer seared ribs to a plate.

   15 min

   Tip: Don't rush this step—that deep mahogany crust is where the soul of your sauce comes from.

4. 4

   Pour off all but 2 tablespoons of fat from the pot. Lower heat to medium and add 1 large Yellow Onion, 2 medium Carrots, 2 ribs Celery, and 6 cloves Garlic. Cook for 5 minutes until softened. Stir in 2 tbsp Tomato Paste and cook for another 2 minutes until dark and fragrant.

   8 min

   Tip: Cooking out the tomato paste removes its metallic edge and deepens the gravy color.

5. 5

   Pour in 0.5 cup Bourbon and 1.5 cups Dry Red Wine, scraping up all caramelized bits from the bottom of the pot. Simmer for 5 minutes until liquid reduces by half. Stir in 3 cups Beef Bone Broth, 1.5 tbsp Fish Sauce, 2 tbsp Sorghum Syrup, 4 sprigs Fresh Thyme, 2 sprigs Fresh Rosemary, and 2 Bay Leaves.

   7 min

   Tip: The fish sauce won't taste fishy—it adds a savory kick that boosts the natural beef collagen.

6. 6

   Nestle 4 lbs bone-in English-cut short ribs back into the Dutch oven, meaty side down, along with any rested juices. Cover tightly with a lid and transfer to the oven. Braise for 2.5 to 3 hours, until meat yields effortlessly to a fork.

   150 min

   Tip: Keep the pot tightly sealed so the steam continuously bastes the ribs.

7. 7

   While the ribs near the end of braising, bring 2 cups Whole Milk and 2 cups Water to a boil in a heavy saucepan over medium-high heat. Whisk in 1 cup Stone-Ground Yellow Grits. Reduce heat to low, cover, and simmer for 25 minutes, whisking frequently until thick and creamy.

   25 min

   Tip: Whisking frequently releases the natural starches in stone-ground corn for maximum silkiness.

8. 8

   Remove grits from heat. Whisk in 4 tbsp Unsalted Butter and 1 cup Sharp White Cheddar until completely melted and smooth. Season to taste with extra salt and pepper.

   5 min

   Tip: If grits thicken too much while resting, loosen with a splash of warm milk or warm water.

9. 9

   Carefully transfer short ribs to a serving platter and tent loosely with foil. Strain the braising liquid through a fine-mesh strainer into a saucepan, discarding cooked vegetable solids. Skim excess fat from the top, then simmer sauce over medium-high heat for 8-10 minutes until reduced to a glossy gravy.

   15 min

   Tip: Skimming fat ensures a silky sauce that coats the back of a spoon without feeling greasy.

10. 10

    Ladle a rich scoop of creamy cheddar grits into four low bowls. Nest a short rib onto each bed of grits and spoon the bourbon-sorghum pan gravy generously over the top. Serve hot.

    5 min

    Tip: Garnish with fresh parsley or chopped chives if you want a pop of color on the table.