I have a problem staying up late. When Webb and Dyer go to bed (8:30 on the weekends) I can last about 30-45 minutes before I am snoozing on the sofa while Rich enjoys a good superhero movie. The only way to keep me up is the promise of a good meal.
I've been watching a video from Bon Appetit for two weeks now...time to make it a reality. The Basically tutorial was a great help! Braised Short Ribs with a Pretty Great Bacon-Pineapple Situation on Top.
It's a 3-hour process, but I'm telling you it's worth it...especially if you can do it all in your pajamas!
I started around 6:45 and we didn't eat until 9:45. I was able to feed the children, get them to bed all while making a masterpiece.
Rich labeled this as one of the top 3 meals I've made for him so I had to record it. Can't wait to do this again.
I actually followed the directions...not my norm, but when I try something new I feel I should do it as intended before I put my own twist on it.
Braised Short Ribs
- 6-8 slices of bacon
- 1 red onion, 3/4 chunked, 1/4 thin sliced
- 3" piece ginger, sliced with skin on
- 2-4 large bone-in beef short ribs
- Salt and pepper
- ½ cup soy sauce
- ½ cup plus 1 Tbsp. rice wine vinegar
- 1 cup water
- 2 Tbsp. brown sugar
- 2 Tbsp. Sriracha
- 1 cup fresh pineapple chunks
- Cilantro
Preheat oven to 300°F.
Chop bacon into pieces and cook until crisp in a heavy pot that has a lid and can go in the oven. Drain bacon on paper towels and set aside until the end (you should make more bacon than you need, I ate a good bit during the cooking process...I have no willpower).
Salt and pepper the short ribs and sear meat in the bacon grease on all sides. Take meat out and add chunked red onions and ginger. Let sizzle for several minutes then stir in soy sauce, 1/2 cup rice vinegar, water, brown sugar and Sriacha. Place meat back in the pot, cover and put in the oven.
Check the meat and stir the sauce every 30 minutes (takes about 2 to 2-1/2 hours).
Meanwhile, chunk the pineapple and add sliced red onion toss with 1 Tbsp. of rice vinegar.
When meat is done (almost falling off the bone) tent until you are ready to plate. Take sauce and boil on the stovetop until reduced by half. Strain liquid and remove the fat.
The Grits
- 1 cup Delta Blues Rice Grits
- 1 cup chicken broth
- 1 cup water
- 1 cup half and half
- 1/2 block of white cheddar cheese
- 4 Tbsp. butter
In a saucepan heat chicken broth and water over medium-high heat. Note: normally I would salt the water. This is the only time I have not salted when making grits. The soy sauce/vinegar mixture will provide all the salt you need. Add grits and stir until liquid starts to simmer. Turn heat off and put a lid on the grits. Every 5 minutes or so, lift the lid and stir in butter, cheese and half & half a little at a time. Turn heat on at the end one more time and put enough half & half that makes the grits the consistency you like. I chose creamy, less stiff for this dish.
Plate It I used a bowl and poured a layer of grits for the base. Place short rib on top and drizzle sauce on the meat. Add bacon to the pineapple/onion mixture and top your dish. Serve with a big glass of red wine.
