3 HRS 30 MINS
Time to Cook
Beef Short Ribs Ingredients
Chipotle Cheese Grits Ingredients
To make Short Ribs
Preheat oven 325℉.
Start by seasoning the Short Ribs. Place Short Ribs in a shallow dish and season each side with salt and pepper. Sprinkle each side of the Short Ribs with flour to lightly coat. Shake off excess flour and set Short Ribs aside.
In a Dutch oven, add vegetable oil over MEDIUM-HIGH heat. Sear Short Ribs 3 minutes per side or until a deep golden brown. Remove Short Ribs from the Dutch oven and set aside.
Reduce heat to MEDIUM. Add onion and garlic to the dutch oven; cook until onions become translucent. Add tomato paste and cook 2 more minutes until paste is thoroughly incorporated. Add remaining sauce ingredients stirring to combine. Place Short Ribs in the pot.
Cover pot with a tight fitting lid and place in the oven. Cook 2-2 ½ hours or until Short Ribs are fork tender.
Take Short Ribs out of pot and place on a plate. Let liquid in pot cool for 15- 20 minutes. Using an immersion blender, blend remaining liquid ingredients until smooth and glossy. Add Short Ribs back to pot and reheat to serve.
To make chipotle cheese grits
Heat butter in a saucepan over MEDIUM heat. Add garlic and cook for 1-2 minutes or until fragrant.
Add water to the saucepan. Bring to a boil and slowly stir in grits. Return to a boil. Reduce heat to MEDIUM-LOW and cook 4-5 minutes or until thickened, stirring occasionally.
Add cheeses to the grits. Continue cooking 2-3 minutes, stirring occasionally until cheese is melted. Stir in adobo sauce. Serve with Short Ribs and sprinkle with parsley to garnish.
Texas Beer Braised Short Ribs Nutrition Facts:
Nutrition information per serving, ⅛ of recipe: 700 Calories; 497 Calories from fat; 55.4 g Total Fat (22.5 g Saturated Fat; 24 g Monounsaturated Fat); 115.8 mg Cholesterol; 512.3 mg Sodium; 17.6 g Total Carbohydrate; 0.7 g Dietary Fiber; 28.3 g Protein; 3.9 mg Iron; 477.3 mg Potassium; 0.1 mg Thiamin; 0.3 mg Riboflavin; 6.6 mg Niacin (NE); 0.4 mg Vitamin B6; 3.2 mcg Vitamin B12; 6.3 mg Zinc; 27.6 mcg Selenium; 104.2 mg Choline.
This recipe is an excellent source of Protein, Niacin (NE), Vitamin B12, Selenium, and Zinc. It is a good source of Riboflavin and Choline.
Chipotle Cheese Grits Nutrition Facts:
Nutrition information per serving, ⅛ of recipe: 215 Calories; 98 Calories from fat; 11 g Total Fat (5.5 g Saturated Fat; 0.1 g Monounsaturated Fat); 26.1 mg Cholesterol; 512.9 mg Sodium; 18.8 g Total Carbohydrate; 0.5 g Dietary Fiber; 9.9 g Protein; 7.5 mg Iron; 52.1 mg Potassium; 0.2 mg Thiamin; 0.1 mg Riboflavin; 2 mg Niacin (NE); 0.04 mg Vitamin B6; 0 mcg Vitamin B12; 0.1 mg Zinc; 0.1 mcg Selenium; 2.9 mg Choline.
This recipe is an excellent source of Iron. It is a good source of Riboflavin and Niacin (NE).