Recipe courtesy of Loren Falsone and Tyler Brassil
Print
Total:
2 hr 30 min
Active:
1 hr
Yield:
2 servings
Level:
Intermediate

Ingredients

Short Ribs:
  • 2 large carrots, cut into 1-inch pieces
  • 2 pounds beef short ribs 
  • Salt and pepper
  • Salt and pepper 
  • 1/3 cup olive oil 
  • 1 cup medium dice onion 
  • 2 tablespoons minced garlic 
  • 1 cup tomato puree 
  • 1 cup red wine 
  • 2 cups beef stock 
  • 1 bay leaf 
  • 1 tablespoon minced fresh thyme 
Glazed Carrots:
  • 2 cups cut-up carrots (cut on the bias)
  • 1 tablespoon unsalted butter
  • 2 teaspoons sugar 
  • Pinch salt 
Grits:
  • 2 cups milk
  • 2 1/2 cups coarse grits 
  • Salt 
  • 1/3 cup heavy cream 
  • 2 tablespoons unsalted butter 

Directions

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 garlic 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 the grits 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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