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Short Ribs with Ancho Chile Grits


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15 min
4 hours
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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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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