Red Wine Braised Short Ribs over Horseradish Grits


When I want a no fuss comforting dinner, but also wanna dress it up a bit to impress my guests, these braised short ribs, sourced from Hermans Butcher Shop, are my go-to.


5 lbs beef short ribs

1 bottle Pinot Noir (minus 1 wine glass full for quality control)

2 cups beef stock

4-5 shallots, peeled and chopped in half lengthwise

1 red bell pepper, stem and seeds removed and rough chopped

1 cup fresh cranberries

1/4 cup chopped sundried tomatoes

1 sprig fresh rosemary, stem removed and minced

2 sprigs fresh thyme, stems removed and minced

4-6 fresh sage leaves, minced

salt and pepper


Preheat the oven to 350 degrees.

Generously season the short ribs on all sides with salt and pepper. Set aside.

Heat a large Dutch Oven over med high flame until smoking hot.

Sear the short ribs (in batches if necessary) on all sides until golden brown, 3-4 minutes per side or as needed. Remove from the Dutch Oven and set aside on a clean surface.

Add in the shallots, garlic, bell pepper, and sundried tomatoes. Saute until just fragrant, 3-5 min. Deglaze the pan with the red wine stirring all the fond up from the bottom of the pan. Add the short ribs back in to the Dutch oven. Continue cooking on high heat until the red wine is reduced by at least half. Add in the two cups of beef stock (more if needed) and bring to a rolling boil.

Once boiling, cover with the lid and carefully transfer to the preheated oven. Braise the short ribs covered 2 1/2 3 hours, or until the meat is succulently tender and easily falling off the bones.

Remove the bones and discard before serving. Slice or shred the ribs and serve with your favorite sides.

Horseradish Grits Ingredients

1 cup grits

4 cups chicken stock

3-4 tsp Horseradish, or to taste

1/4 cup shredded sharp white cheddar, optional

salt and white pepper


In a med stock pot, bring the chicken stock up to a boil. Pour in the grits, reduce the flame to low, and continue cooking, stirring frequently, until the grits are thickened and tender, 20-30 minutes. Turn off the flame and stir in the horseradish, salt, white pepper, and sharp cheddar, if using. Taste and adjust seasonings as needed. Serve immediately.

Radicchio Arugula Salad Ingredients

2 cups arugula

1 cup chopped Radicchio

1-2 tbsp red wine vinegar

1/4 tsp red pepper flakes

salt and pepper


In a salad bowl, toss all ingredients until well combined. Taste and adjust seasoning as needed. Serve as a garnish with braised short ribs.

Roast Veggie Ingredients

1 cup chopped cauliflower

1 cup chopped carrots

1 cup chopped bell pepper

1 cup chopped broccoli

1-2 tbsp EVOO

1/4 tsp Aleppo pepper

salt and pepper


Preheat oven to 350 degrees.

On a baking sheet, toss the chopped vegetables with the EVOO and seasonings. Evenly spread out on the baking sheet. Transfer to the oven and roast 20-30 min, or until the vegetables are just tender and golden around the edges. Serve immediately.

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