Braised Short Ribs with Collard Greens and Cheese Grits

Each element of this hearty dinner is divine, but all together, it’s a memorable meal your family will crave.

Braised Short Ribs with Collard Greens and Cheese Grits
Makes About 10 Cups
  • 1 tablespoon olive oil
  • 8 beef short ribs
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper
  • 1 cup chopped yellow onion
  • 5 cloves garlic, minced
  • 1 cup white wine
  • 2 (32-ounce) containers low-sodium beef broth
  • ¼ cup chopped fresh parsley
  • 1 tablespoon chopped fresh sage
  • ½ teaspoon crushed red pepper
  • 4 cups packed chopped fresh collard greens
  • 2 cups sliced fresh baby portobello mushrooms
  • 2 tablespoons apple cider vinegar
  • Cheese Grits (recipe follows)
  • Hot sauce, to serve
  • Garnish: chopped fresh sage
Cheese Grits
  • 8 cups water
  • 2 cups quick-cooking grits
  • 6 ounces shredded smoked Gruyère cheese
  • 2 tablespoons unsalted butter
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup whole milk
  1. Preheat oven to 325°.
  2. In a large enamel-coated cast-iron Dutch oven, heat oil over medium-high heat. Sprinkle short ribs all over with 1 teaspoon salt and 1 teaspoon black pepper. Add half of short ribs to pot. Cook until browned and crispy on each side, about 12 minutes, turning once halfway through. Remove from pan and set aside. Repeat with remaining short ribs.
  3. Reduce heat to medium. Add onion and garlic; cook, stirring constantly, until just tender, about 2 minutes. Add wine and simmer until slightly reduced, 3 to 4 minutes. Add broth, parsley, sage, red pepper, and remaining 1 teaspoon salt. Bring to a boil over medium-high heat. Return short ribs to pot. Cover with lid and place in oven. Adjust oven racks as needed to accommodate Dutch oven. Bake until short ribs are fork tender, about 1 hour and 30 minutes.
  4. Transfer Dutch oven to stovetop. Using tongs, carefully remove short ribs from pot and set aside. Bring pot to a boil over medium heat. Add collard greens, mushrooms, and vinegar; cook, uncovered, stirring occasionally until collard greens are tender, 20 to 25 minutes.
  5. Remove meat from ribs, discarding fat, cartilage, and bones. Return shredded meat to pot and stir until well combined. Reduce heat to low. Serve warm with slotted spoon over Cheese Grits and with hot sauce. Garnish with sage, if desired.
Cheese Grits
  1. In a large pot, bring 8 cups water to a boil over medium-high heat.
  2. Stir in grits. Reduce heat to medium. Cook, stirring frequently, until thickened and water is absorbed, about 10 minutes. Remove from heat and stir in cheese, butter, salt, and pepper. Add up to 1 cup milk to thin, stirring until combined. Serve warm.