Chipotle-Cocoa Short Ribs Over Creamy Grits
This hearty recipe comes from the kitchen of blogger, author and TV host Jocelyn Delk Adams. After developing a nice sear, the beef short ribs are cooked in a Dutch oven with bacon, root vegetables and a sauce made with cocoa powder, chipotles, beef stock, red wine and tamari. Once cooked to perfection, the braised short ribs are served atop creamy goat cheese grits. Jocelyn is part of the Chefs' Collective 2023, a group of culinary experts from across the country who inspire us.
Ingredients
For the short ribs:
- 2 Tbs. extra-virgin olive oil
- 3 lb. (1.5 kg) bone-in beef short ribs (about 6 to 7 ribs)
- Kosher salt and freshly ground pepper
- 1 medium onion, chopped or sliced
- 3 bacon slices, diced into small pieces
- 5 small carrots, chopped into large pieces
- 5 celery stalks, chopped into large pieces
- 8 garlic cloves, minced
- 1 Tbs. all-purpose flour
- 3 chipotles in adobo sauce, deseeded, plus 1 Tbs. of adobo sauce from the can
- 1 1/4 cup (10 fl. oz./310 ml) beef stock
- 3/4 cup (6 fl. oz./180 ml) red wine
- 1/4 cup (2 fl. oz./60 ml) tamari or soy sauce
- 1 Tbs. brown sugar
- 2 tsp. cocoa powder
- 1/2 tsp. cumin
- 2 bay leaves
- Chopped fresh parsley for garnish
For the grits:
- 2 cups (16 fl. oz./500 ml) half-and-half
- 2 cups (16 fl. oz./500 ml) water
- 1 cup (6 oz./185 g) old-fashioned grits (make sure they aren’t instant)
- 1 Tbs. unsalted butter
- 3 oz. (90 g) fresh goat cheese, crumbled
- Kosher salt and freshly ground pepper
Directions
Preheat an oven to 325°F (165°C). In a large Dutch oven over medium-high heat, warm the olive oil. Liberally season the short ribs with salt and pepper on all sides. Working in batches, sear the ribs, turning occasionally, until evenly browned, about 10 minutes per batch. Transfer to a plate.
Drain all but 1 tablespoon of fat from the Dutch oven and return to the stove. Add the onions, bacon, carrots and celery. Cook, stirring occasionally, over medium-high heat until the veggies are tender and the bacon is browned, about 8 minutes. Add the garlic and cook for 30 seconds. Sprinkle with the flour and stir well.
Stir in the chipotles and adobo sauce. Deglaze the pot with the beef stock, red wine and tamari. Stir in the brown sugar, cocoa powder and cumin. Add the bay leaves and bring to a simmer. Return the short ribs to the Dutch oven. Cover, transfer to the oven and cook until the ribs are fork-tender, 2 1/2 to 3 hours.
Meanwhile, make the grits. In a large pot over medium-high heat, combine the half-and-half and water. Add a pinch of salt and bring to a boil. Once boiling, briskly stir in the grits. Bring the heat down to low and cover with a lid. Cook according to packaging instructions, stirring twice during cook time (about 20 minutes for stone-ground grits) to maintain smoothness. Remove the pot from the heat. Stir in the butter and goat cheese and season with salt and pepper.
Spoon the grits into bowls and top with the braised short ribs, vegetables and sauce. Garnish with fresh parsley and serve immediately. Serves 4 to 6.
Recipe courtesy of Jocelyn Delk Adams