Braised beef short ribs cooked low and slow served over grits. Daaaamm!
OK, this post just has two short ribs but Lisa had left for Georgia and it was just me and I remembered there were two in the freezer and I wanted them. So there. If you want to make more, which I would expect you would want to do unless you're a hermit or an old maid, you can easily double or triple up this loosely put together recipe. That said these were fall off the bone and delicious.
Ingredients -
Beef short ribs 1 lb
1 medium Onion roughly chopped
1 Carrot
Beef bone broth
Favorite red wine
Salt and pepper
Rosemary - fresh
Thyme - fresh
Bay leaves
Red pepper flakes
Montreal Steak seasoning
Olive oil
Garlic
AP Flour for dusting
350 F for 2 1/2 hours
For the grits -
Grits
Grated Parm cheese
Butter
Salt and pepper
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