Creole Braised Short Ribs with Creamy Parmesan Grits

Creole Braised Short Ribs with Creamy Parmesan Grits ingredients

• 3 lbs bone-in beef short ribs
• 2 tbsp olive oil
• 0.25 cup all-purpose flour
• 1.5 tbsp Creole seasoning
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 1 medium green bell pepper, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 0.5 cup dry red wine (e.g., Merlot or Cabernet Sauvignon)
• 4 cups beef broth
• 14.5 oz can diced tomatoes, undrained
• 1 bay leaf
• 3 fresh thyme sprigs
• 1 tbsp Worcestershire sauce
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 cup quick-cooking grits
• 2 cups milk
• 2 cups water
• 2 tbsp unsalted butter
• 0.5 cup Parmesan cheese, grated
• 0.5 tsp salt
• 0.25 tsp black pepper

How to make Creole Braised Short Ribs with Creamy Parmesan Grits

1. Preheat your oven to 325°F (160°C). Pat the 3 lbs beef short ribs dry with paper towels. In a shallow dish, combine 1/4 cup all-purpose flour and 1.5 tablespoons Creole seasoning, then dredge the short ribs in this mixture, shaking off any excess.
2. Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Work in batches to avoid overcrowding the pot, then remove the seared ribs and set aside.
3. Reduce the heat to medium. Add 1 diced large yellow onion, 2 diced celery stalks, and 1 diced medium green bell pepper to the pot. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent.
4. Stir in 4 minced garlic cloves and 2 tablespoons tomato paste, cooking for another 2 minutes until fragrant and the tomato paste darkens slightly.
5. Pour in 1/2 cup dry red wine and scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits. Allow the wine to simmer and reduce by half, about 3-5 minutes.
6. Add 4 cups beef broth, a 14.5 oz can undrained diced tomatoes, 1 bay leaf, 3 fresh thyme sprigs, 1 tablespoon Worcestershire sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the pot. Bring the mixture to a simmer.
7. Return the seared short ribs to the Dutch oven, ensuring they are mostly submerged in the liquid. If needed, add a little more broth to cover them partially. Bring back to a gentle simmer, then cover the pot tightly with a lid.
8. Transfer the covered Dutch oven to the preheated oven and braise for 2 hours and 30 minutes to 3 hours, or until the short ribs are fork-tender and easily pull away from the bone.
9. While the short ribs are braising, prepare the Creamy Parmesan Grits during the last 30 minutes. In a medium saucepan, combine 2 cups milk and 2 cups water. Bring to a boil over medium-high heat.
10. Once boiling, slowly whisk in 1 cup quick-cooking grits, reducing the heat to low. Continue whisking constantly for 1-2 minutes to prevent lumps. Cover the saucepan and cook for 5-7 minutes, stirring occasionally, until the grits are thick and creamy.
11. Remove the grits from heat and stir in 2 tablespoons unsalted butter, 1/2 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and well combined. Keep warm.
12. Carefully remove the Dutch oven from the oven. Discard the bay leaf and thyme sprigs. You can skim any excess fat from the surface of the sauce if desired. The sauce should be rich and flavorful.
13. Serve the Creole braised short ribs hot over generous portions of creamy Parmesan grits, spooning plenty of the rich braising liquid and vegetables over the top.

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