This is comfort food with intention. Rich, slow-braised short ribs served over creamy stone-ground grits set the tone for gathering season. It’s the kind of dish that invites conversation and encourages guests to stay awhile.
Red Wine Braised Short Ribs with Creamy Stone-Ground Grits
Serves 4–6
Prep Time: 20 minutes
Cook Time: 55 minutes
Ingredients
Short Ribs
- 3–4 lbs beef short ribs
- Salt and black pepper
- 2 tbsp olive oil
- 1 onion, chopped
- 4 garlic cloves, smashed
- 2 tbsp tomato paste
- 2 cups dry red wine
- 2 cups beef broth
- 2 sprigs thyme
- 1 bay leaf
Grits
- 1 cup stone-ground grits
- 4 cups water
- 1 cup milk
- 2 tbsp butter
- Salt to taste
Short Ribs
- Set the Ninja Foodi to Sear/Sauté (High). Season short ribs generously.
- Brown on all sides in olive oi by searing the ribs in a hot pan to create a caramelized brown crust. Remove and set aside.
- Sauté onion and garlic until softened. Stir in tomato paste.
- Deglaze with red wine, scraping the pan. Add broth, thyme, and bay leaf.
- Pour all ingredients into Ninja saute pot. Return short ribs to the pot, nestling them into the liquid.
- Secure lid, set valve to Seal. Pressure cook on High for 40 minutes.
- Allow pressure to release naturally for 15 minutes, then carefully quick-release any remaining pressure.
- Remove short ribs and tent loosely with foil.
- Switch back to Sear/Sauté and simmer the sauce for 8–10 minutes until slightly thickened.
- Taste and adjust seasoning.
Stone Ground Grits
Prepare grits on the stovetop while ribs cook:
- Bring water to a boil.
- Slowly whisk in grits.
- Reduce the heat and cook low and slow, stirring often (30–40 minutes).
- Finish with butter, milk, and salt.
Spoon creamy grits into a shallow bowl. Top with short ribs and generous sauce.
Hosting Notes
- Short ribs can be made earlier in the day and gently reheated.
- Serve with a simple salad or roasted vegetables to balance the richness.
