Braised Short Ribs

[Long Enuff]

Short ribs braised in a red wine reduction over stone ground yellow grits with roasted okra. Its too windy to fish, may as well cook.

[conchydong]

Now that's a meal. I am salivating. I do oxtails in a similar fashion. As a southerner with Bahamian roots, I prefer grits over rice or potatoes for many dishes but my Asian wife is not a fan of grits. She'll eat a little cheese grits with breakfast but that's about it. We both, however, love okra.


Scott

[DaBigOno]

Mmmmm, looks good...  What time should we come over??

[ChileRelleno]

That is an awesome threesome right there, looks great.

I love some Hot-n-Spicy Pickled Okra, nice and crisp with a good crunch, a definite favorite.

[bigggfish]

So, where's the recipe?  )

[Long Enuff]

Braised Short ribs Recipe:
Braised Short Ribs
Ingredients:

Kosher salt and freshly ground black pepper
8 beef short ribs
1/4 cup all-purpose flour
6 thin slices bacon, diced
2 tablespoons olive oil
3 carrots, diced
2 shallots, finely minced
1 medium onion, diced
Splash of red wine
4 cups beef broth (enough to almost cover the ribs)
2 sprigs fresh thyme
2 sprigs fresh rosemary
Cheese Grits or regular grits, for serving

Directions:

Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside.

In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside. Drain off any excess fat.

Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside.

Lower the heat to medium. Add the carrots, shallots and onions to the pan and cook for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. Finally, add the cooked bacon.

Put on a lid and transfer to the oven. Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours. Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)

For each serving, arrange 2 ribs on a bed of the grits, spooning a little juice over the top.

Roasted Okra:

Preheat oven to 400 degrees.  On a sheet pan, rub okra with olive oil and season with kosher salt and coarse ground black pepper. Place in oven for 15 to 20 minutes until okra starts to brown and crisp up on the outside.