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Slow-Braised Beef Short Ribs with Mushrooms & Creamy Cheddar Grits

A comforting dish featuring tender slow-braised beef short ribs in a rich sauce, served alongside creamy cheddar grits.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Beef & Mushroom Braise
  • 3½ pounds boneless beef chuck or boneless short rib–style cuts
  • 3 tablespoons extra-virgin olive oil, divided
  • Salt and freshly ground black pepper, to taste
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 stalks celery, sliced
  • 3 medium carrots, sliced
  • 8 ounces cremini or button mushrooms, sliced
  • 1½ tablespoons tomato paste
  • 1 tablespoon chipotle pepper in adobo sauce
  • 2 leaves bay leaves
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 3 cups beef stock, plus more as needed
  • 1 tablespoon apple cider vinegar
For the Creamy Cheddar Grits
  • 2½ cups chicken stock
  • 1½ cups milk
  • ¾ cup grits
  • 1½ tablespoons butter
  • 1¾ cups freshly grated cheddar or Colby Jack cheese
  • Salt and black pepper, to taste

Method
 

Preparation
  1. Heat 2 tablespoons of olive oil in a large, heavy pot over medium-high heat.
  2. Generously season the beef with salt and pepper. Sear the beef in batches until deeply browned on all sides, about 3 minutes per side. Transfer the seared beef to a plate.
  3. Add the remaining olive oil to the same pot. Toss in the onion, celery, carrots, and mushrooms. Cook for about 7–8 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
  4. Introduce the garlic and let it cook for 30 seconds until fragrant. Add the tomato paste and chipotle sauce; stir and let simmer for 4–5 minutes.
  5. Add bay leaves, thyme, rosemary, and beef stock. Return the beef to the pot, ensuring it’s mostly submerged in liquid. Reduce heat to low, cover, and simmer for 2 to 2½ hours.
  6. Stir in the apple cider vinegar and adjust seasoning with salt and pepper to taste. Keep the beef warm.
  7. In a separate saucepan, bring chicken stock and milk to a gentle boil. Gradually whisk in grits. Cook for 12–15 minutes, stirring often.
  8. Stir in butter and cheese until smooth. Season with salt and pepper to taste.
  9. To serve, spoon creamy grits into bowls and top with tender beef, mushrooms, and sauce.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat slowly, adding broth or water if needed.