Special equipment: parchment paper
Preheat the oven to 400 degrees F. Line a roasting pan with foil.
For the ribs: Place the carrots in a medium saucepan
and fill with water to cover by 1 inch. Bring to a boil, then reduce to a simmer
. Cook until very tender, 15 to 20 minutes. Let cool slightly, place in a blender
and blend until smooth. (You should have about 1 cup.)
Place the ribs on the prepared pan and sprinkle with salt and pepper. Roast
until brown, about 12 minutes. Set aside.
Heat the oil in a medium saucepan over medium-high heat. Add the carrots, onion
and cook until slightly brown. Add the tomato puree, wine and ribs and reduce, 5 to 6 minutes.
Add the beef stock, bay leaf, thyme
and some salt and pepper. Lower the heat to medium-low and cook, covered, until the meat is fork-tender, about 2 hours.
For the glazed carrots: While the short ribs
are cooking, place the carrots in a medium saucepan, pour in enough water to cover, then add the butter, sugar and salt.
Bring to a gentle simmer over medium-low heat. Cover with a parchment paper lid and cook out the moisture, about 15 minutes. A glaze
will form after the water has evaporated. Remove from the heat and toss the carrots in the glaze.
For the grits: Bring the milk and 3 cups water to a boil in a medium saucepan. Slowly whisk
into the water and season with salt
Reduce the heat to low and cook, whisking occasionally, until the grits are tender. Add additional water, as necessary, if the grits become too dry. When they are finished they should be soft and not grainy. Stir in the cream and butter before serving.
To serve: Adjust the seasoning of the short ribs with salt and pepper. Place about 1 cup of grits on each plate. Top with about a 1/2 cup of the glazed carrots and 1 large short rib. Reserve the remaining carrots and grits for another use.