Short Ribs and Grits Cakes

Short Ribs and Grits Cakes

These crispy cakes and saucy ribs are the perfect pair for our Short Ribs and Grits Cakes.

Short Ribs and Grits Cakes
Makes 8 servings
  • 2 tablespoons olive oil
  • 3 pounds short ribs
  • 1½ teaspoons kosher salt, divided
  • 1½ teaspoons ground black pepper, divided
  • 12 ounces cola
  • 2 chipotles in adobo sauce, chopped
  • ¼ cup unsalted butter
  • 1 (8-ounce) package fresh baby Bella mushrooms, quartered
  • 1 large leek, thinly sliced (white part only)
  • 2 tablespoons all-purpose flour
  • 2 teaspoons chopped fresh thyme
  • Grits Cakes (recipe follows)
  • Garnish: fresh thyme
  1. In a large skillet, heat oil over medium-high heat. Sprinkle ribs evenly with 1 teaspoon salt and 1 teaspoon pepper. Cook ribs until browned, 2 to 3 minutes per side. Place in a 6-quart slow cooker.
  2. In a small bowl, combine cola and chipotles. Pour over ribs. Cover and cook on high heat until tender, 5 hours, or on low heat for 8 hours. Turn off heat, and let cool enough to handle; remove meat and discard bones. Separate fat from liquid, reserving broth.
  3. In a large skillet, melt butter over medium heat. Add mushrooms and leeks, and cook until tender, 10 to 15 minutes. Sprinkle with flour, whisking until cooked, about 1 minute. Add thyme, remaining ½ teaspoon salt, remaining ½ teaspoon pepper, and reserved broth, and cook, whisking contstantly until thickened, 7 to 8 minutes. Stir in shredded ribs. Serve over Grits Cakes. Garnish with thyme, if desired.

Grits Cakes
Makes 8
  • ¼ cup unsalted butter
  • 1 cup chopped leeks
  • 2 cloves garlic, minced
  • 1 small red bell pepper, chopped
  • 4 cups chicken broth
  • 2 cups light brown rice grits
  • 1 cup shredded Gruyère cheese
  • ¼ cup olive oil
  • ¼ cup all-purpose flour
  1. Line an 8-inch baking pan with parchment paper, letting excess hang over sides. Spray with cooking spray.
  2. In a large Dutch oven, melt butter over medium heat; add leeks, garlic, and bell pepper, and cook, stirring often, until tender. Add grits and broth. Cook, stirring often, until grits are tender and thickened, 15 to 20 minutes.
  3. Stir in cheese until melted. Pour into prepared pan. Refrigerate until thickened, at least 4 hours or overnight.
  4. Remove from pan using parchment paper as handles. Cut into 4 equal squares and cut each square into 2 triangles.
  5. In a large skillet, heat oil over medium heat. Dredge 4 grits triangles in flour and add to skillet. Cook until golden brown, 3 to 4 minutes per side. Repeat with remaining grits triangles. Keep warm until serving.



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