This started as short ribs. But, then, I said – let me use ox tails. They’re perfect for this concoction. The great thing is that with an electric pressure cooker, dinner is on the table in an hour.

Let’s go!

Red Wine Braised Short Ribs

4 pounds of short ribs

1 bottle of good red wine

5 garlic cloves

1 onion, diced

1 bell pepper, diced

2 ribs of celery, diced

2 carrots, diced

2 heaping tablespoons of tomato paste

1 tablespoon of beef bouillon 

1 teaspoon of black pepper

1 teaspoon of garlic powder

½ teaspoon of dried fennel

2 bay leaves 

½ teaspoon of herbs de Provence

1 good pinch of red pepper flakes

1 tablespoon of brown sugar

Chopped parsley, to garnish

For the slurry:

1 teaspoon of cornstarch

1 teaspoon of cold water

Sweet Potato Grits

1 medium sweet potato, roasted

2 cups of grits

4 cups of chicken stock

½ cup of heavy whipping cream

1 tablespoon of butter

1 tablespoon of mascarpone cheese

½ teaspoon of chicken bouillon 

Combine all the ingredients for the short ribs into the instant pressure cooker. Cook on high pressure for 1 hour. Then, release the pressure. In a separate bowl, combine the water and cornstarch until smooth. Then, pour into the sauce to thicken.

For the grits, bring the stock to a boil and add the grits. Turn to a simmer and stir often. When the grits are thick, add in the cream, butter, mascarpone cheese, bouillon, and roasted sweet potato (peeled, or course) and stir to ensure well combined. 

To serve, add the grits to a bowl, top with the short ribs and sauce. Then, garnish with chopped parsley.

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