Indulge in the heartwarming embrace of comfort food with our Short Rib Bourbon Stew with White Cheddar Grits! This decadent dish combines the rich, savory flavors of tender short ribs simmered in a bourbon-infused broth, served atop creamy, cheesy grits that will have your taste buds dancing. Perfect for cozy evenings or impressing your guests, this recipe is a culinary adventure that promises to elevate your dinner table. Ready to savor a dish that’s as delightful to make as it is to eat? Let’s dive into the details!
Prep Time: 20 mins
Cook Time: 3 hrs
Total Time: 3 hrs 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 lbs short ribs
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups bourbon
- 4 cups beef broth
- 2 cups grits
- 1 cup shredded white cheddar cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing the ingredients. Chop the onion and mince the garlic. Season the short ribs generously with salt and pepper on all sides.
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is hot, add the short ribs in batches, searing them on all sides until they are browned (about 3-4 minutes per side). Remove the browned short ribs from the pot and set them aside.
- In the same pot, add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- Deglaze the pot by pouring in the bourbon, scraping the bottom with a wooden spoon to lift any browned bits. Allow the bourbon to simmer for about 2-3 minutes to reduce slightly.
- Return the short ribs to the pot and add the beef broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about
- 5 to 3 hours, or until the short ribs are tender and easily pull apart with a fork.
- While the stew is cooking, prepare the white cheddar grits. In a separate pot, bring 4 cups of water or broth to a boil. Once boiling, slowly whisk in the grits, stirring continuously to prevent lumps.
- Reduce the heat to low and cook the grits according to package instructions, usually about 20-25 minutes, stirring occasionally. When the grits are thick and creamy, remove them from the heat and stir in the shredded white cheddar cheese until melted and well combined. Season with salt and pepper to taste.
- Once the short rib stew is finished cooking, taste and adjust seasoning if necessary. Serve the stew over a generous scoop of white cheddar grits, ensuring each bowl has plenty of the rich, flavorful broth and tender meat.
- Enjoy your Short Rib Bourbon Stew with White Cheddar Grits, garnished with fresh herbs if desired.
Tips
- Choose Quality Short Ribs: Opt for well-marbled short ribs for maximum flavor and tenderness. The fat will render down during cooking, enriching the stew.
- Sear for Flavor: Don’t skip the searing step! Browning the short ribs creates a depth of flavor that enhances the overall taste of the stew.
- Deglaze Properly: When adding the bourbon, make sure to scrape up all those flavorful browned bits from the bottom of the pot. This step is crucial for a rich broth.
- Low and Slow Cooking: Allow the stew to simmer gently for the full
- 5 to 3 hours. This slow cooking process is key to achieving tender meat that falls off the bone.
- Perfect Grits: Stir the grits continuously while cooking to prevent lumps. For extra creaminess, consider using half water and half broth when boiling.
- Add Cheese at the End: Stir in the white cheddar cheese at the end of cooking the grits for a smooth, melty finish. Taste and adjust the seasoning as needed.
- Garnish for Presentation: Finish your dish with fresh herbs like parsley or chives to add a pop of color and freshness.
- Make Ahead: This stew tastes even better the next day! Consider making it a day ahead and reheating it for a hassle-free meal.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
