Thursday, August 11, 2011

Braised Boneless Beef Ribs over Garlic Cheese Grits With a Balsamic Beef Reduction

Braising, it's king. No really, you can do magic with braised meat. Think of fork tender, juicy, flavorful and there you have braising. I make a dish like this at least once a week and I never hear a complaint. Well, if you have someone who dare complains after you cook-- ditch them!

Now for the recipe.

1 package of boneless beef ribs ( this would be for 2 or three people)
Garlic powder
Sea salt
Fresh cracked pepper
1.5 cups beef broth (never with msg)
.5 cup of a good balsamic vinegar
1 teaspoon fresh crushed garlic
1/4 a cup of crema

Preheat oven to 275

Sprinkle herbs on both sides of the beef pieces. In olive oil brown the beef in a ceramic Dutch oven. Once it has browned, take meat out. Deglaze pan with balsamic, scraping bits. Add the beef broth, garlic, and beef pieces and put in the oven. Cook for 2 and a half hours or until fork tender.

Once the beef is cooked take out and let it rest on the side. Add 1 tablespoon of arrowroot and reduce sauce. Once it has reduced at least half add 1/2 of a cup of crema. Pour over beef and serve with cheese grits.

I love grits, I basically use instant grits and cook according to the package. I usually make the serving size with 1.5 cups of water and 4.5 tablespoons of grits. Once they have cooked I add about two havarti cheese slices, 1 tablespoon of garlic powder, a tablespoon of butter and fresh cracked pepper.


It tastes way way better than my picture!

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