> Short Ribs with Ancho Chile Grits
A great fusion of Mexican flavors on this southern dish.
- 2 tablespoons garlic
- 1 cup white onion
- 2 cups chicken stock
- 1 cup heavy cream or buttermilk
- 2 cups white grits
- 1 1/2 cups grated White Cheddar cheese
- 4 ounces dried ancho chiles (about 4 dried chiles)
- 4 tablespoons unsalted butter
- 2 lbs bone-in Short ribs from Moink
- 1 teaspoon each of kosher salt and black pepper
- 1 tablespoon red wine vinegar
- Soak dried ancho chiles in very hot water for about 20 minutes or until softened. Drain and reserve about 1 cup of water. Remove stems.
- In a food processor, pulse together ancho chiles with onion and garlic, adding a tablespoon of reserved water as needed to mix until chunky paste forms.
- Season Moink Short Ribs with salt and pepper. Heat a skillet to high and add olive oil. Brown all sides of the short ribs, about 2 minutes each side.
- In a slow cooker on high heat, place short ribs in and cover with ancho chile paste and red wine vinegar. Pour remaining reserved water in. Let cook for 3 ½ hours or until meat is cooked through and fork tender.
- During the last 45 minutes of cook time, begin making the grits. In a skillet, combine grits and chicken stock over medium heat. Stir frequently until all liquid is absorbed, about 15 minutes.
- Add cream or buttermilk to grits let liquid absorb. Then melt butter into grits. Add grated white cheddar cheese and combine until melted. Season with salt to taste.
- Put grits on a plate and top with short ribs and pour juices from slow cooker over the top. Serve hot!
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