This dish is perfect for any celebration or holiday. Hearty short ribs are slowly braised for an indulgent dinner. Serving one short rib per person helps keep this dish lower in fat and calories while the sauce adds flavor to the grits and chard and also a healthy dose of vegetables.
Prep Time 35 minutes
Cook Time 3 hours
Course Main Course
Servings 4
Calories 520.9 kcal


Wine Suggestion: Merlot or Cabernet Sauvignon
Nutrition per Serving
 Cal: 520.9 • Fat: 12.7g • Carb: 50.1g • Protein: 37.9g • Fiber: 8.7g • Sugar: 5.1g
Short ribs
  • 1/2 tsp canola oil
  • 1.25 lb short ribs, 4 meaty ribs
  • S&P
  • 1 cup chopped carrot
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1/4 tsp chipotle chile powder
  • 2 cloves garlic, minced
  • 2 sprigs rosemary
  • 8 sprigs thyme
  • 1 1/2 cups red wine, something you would drink
  • 1 cup beef broth
  1. Season shirt ribs liberally with salt and pepper, pressing lightly so that the seasoning adheres.
  2. Heat oil in a Dutch oven or heavy bottomed pan over medium heat. When hot, sear short ribs For 4-6 minutes on each side, until well-browned.
  3. Remove short ribs from the pan and set aside.
  4. Lower heat to medium-low and add carrots, celery and onion. Stir to coat with oil and sauté, stirring occasionally for 4 minutes.
  5. Add chipotle chile powder and garlic and cook for 1 minute.
  6. Add stock, wine, rosemary and thyme and bring to a boil, lower heat to medium-low and reduce for 5 minutes.
  7. Nestle short ribs into sauce, cover and lower heat to low. Cook for 3 hours. Flipping after 1.5 hours.
  8. Remove short ribs from pot and let rest. Bring sauce to a boil and reduce for 5 minutes.
  9. Serve on top of mushroom grits with a side of sautéed chard.
Mushroom Grits
  • 1 cup stone ground grits, I like Carolina
  • 4 1/2 cups of water, or vegetable stock
  • 1 tsp salt
  • 1/4 tsp olive oil
  • 8 oz. baby Bella mushrooms, sliced
  1. Bring grits, water and salt to a boil in a pot.
  2. Once boiling, reduce heat to low and cover.
  3. Simmer for 1 hour, stirring occasionally.
  4. About 10 minutes before grits are finished, heat oil in a skillet over medium heat. When hot, add mushrooms and sauté for 5 minutes, until tender. Add mushrooms to grits, stir to combine, Finish cooking grits.
Sautéed Red Chard, make this side dish right before serving
  • 2 bunches of red chard, stems removed & chopped
  • 1/4 tsp oil
  • 1/4 cup beef broth
  • Salt & Pepper
  1. In a large straight sided skillet, heat oil and beef broth over medium heat.
  2. When hot, add chard and toss frequently with tongs until wilted, about 5 minutes.
  3. Season with salt & pepper and serve hot.

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