SOUL SHORT RIBS WITH GRAVY & WHITE CHEDDAR GRITS

SOUL SHORT RIBS WITH GRAVY & WHITE CHEDDAR GRITS

Fall-off-the-bone tender short ribs simmered in a deep, soulful brown gravy, served over ultra-creamy white cheddar stone-ground grits. This is Southern comfort at its highest level—rich, slow-cooked, and absolutely unforgettable.

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⭐ What Makes This Soul Food?

• Slow-braised, heavily seasoned beef

• A true brown gravy base made from drippings

• Aromatic “Holy Trinity” influence (onion, celery, bell pepper)

• Deep layers of flavor: Worcestershire, paprika, garlic, herbs

• Served with creamy cheddar grits = Southern perfection

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🥩 Ingredients — Short Ribs

Beef

• 3–4 lbs bone-in beef short ribs

• 1 tbsp kosher salt

• 1 tsp black pepper

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp cayenne (optional)

For the Gravy

• 2 tbsp vegetable oil

• 1 large onion, diced

• 1 green bell pepper, diced

• 2 ribs celery, diced

• 4 cloves garlic, minced

• 2 tbsp flour (for roux)

• 1 tbsp tomato paste

• 1½ cups beef broth

• 1 cup water

• 1 tbsp Worcestershire sauce

• 1 tsp dried thyme

• 1 bay leaf

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🔥 How to Make Soul Short Ribs

1. Season the ribs

Rub ribs thoroughly with salt, pepper, paprika, garlic powder, onion powder, and cayenne.
Let sit for 20 minutes to absorb flavor.

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2. Sear the ribs

1. Heat oil in a Dutch oven or deep pot.

2. Brown the ribs on every side — the sear is what builds flavor.

3. Remove ribs and set aside.

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3. Build the flavor base

In the same pot:

1. Add onion, bell pepper, and celery. Cook until softened.

2. Add garlic and cook 1 minute more.

3. Stir in flour to make a light roux.

4. Add tomato paste and cook briefly.

This creates a deep, rich gravy foundation.

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4. Add liquids and herbs

Whisk in broth, water, Worcestershire, thyme, and bay leaf.
Bring to a simmer.

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5. Braise until tender

Add short ribs back to pot.
Cover and cook:

• Stovetop: Low heat, 2.5–3 hours

• Oven: 300°F (150°C), 2.5–3 hours

• Slow cooker: 6–7 hours on low

Ribs should be fall-apart tender and the gravy thick and rich.

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6. Finish the gravy

Remove ribs and skim excess fat.
Reduce gravy for 5–10 minutes until silky and spoon-coating.
Add ribs back in to keep warm.

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🧀 WHITE CHEDDAR GRITS (Ultra Creamy)

Ingredients

• 1 cup stone-ground grits

• 4 cups chicken broth (or ½ broth, ½ milk)

• 1 cup heavy cream

• 1 cup shredded white cheddar cheese

• 2 tbsp butter

• ½ tsp salt

• ¼ tsp white pepper (optional)

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How to Make

1. Simmer the grits

Bring broth + cream to a simmer.
Slowly whisk in grits.
Reduce heat to low.

2. Cook gently

Simmer 25–35 minutes, stirring often, until thick and creamy.

3. Finish

Stir in butter, cheddar, salt, and white pepper.
Adjust thickness with a splash of broth or cream.

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🍽️ How to Serve

• Spoon a generous bed of creamy white cheddar grits.

• Top with tender short ribs.

• Ladle extra brown gravy over everything.

• Finish with sliced green onions or fresh parsley.

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🔥 Chef Tips (High Value)

• Always sear hard — color = flavor.

• Don’t rush the braise; collagen needs time to melt.

• Use stone-ground grits only for authentic texture.

• Add a dash of hot sauce to the gravy to brighten the richness.

• Add a splash of red wine to the gravy if you want a deeper, more luxurious flavor.

OTHER RECIPES

INGREDIENTS:

●  2 tablespoons chopped fresh thyme leaves

●  4 pounds beef short-ribs, cut into individual ribs

●  4 cups beef stock

●  Salt and freshly ground black pepper

●  1 pint - pearl onions

●  1 cup - bleached all-purpose flour

●  1 cup peeled baby carrots or 1 cup sliced on the diagonal

●  ½ cup olive oil

●  1 cup baby turnips or 1 cup sliced turnips

●  ½ cup bourbon whiskey

●  1½ pounds small new potatoes

●  3 tablespoons mashed garlic

●  ¼ cup chopped flat leaf parsley

●  3 bay leaves

●  2 tablespoons horse radish

DIRECTIONS:

1.  In a mixing bowl, season the short-ribs with salt and pepper. Toss with flour and mix well.
2.  In a large dutch oven, add ½ cup of oil. Add ½ batch of the meat a time and brown them. Remove and add the second batch.  After 3 or 4 minutes, take the beef ribs out and set aside.
     Add ½ cup bourbon to deglaze pan. Add beef stock, add garlic, bay leaves, thyme and a teaspoon black pepper. Add short ribs back to the pan with the stock and simmer for 2 hours.
3.  In a mixing bowl, add pearl onions, baby carrots peeled, baby turnips new potatoes quartered and season with salt and pepper. Add vegetables to stew and cook for ½ hour. Stir in ¼ cup finely chopped parsley. Then stir in the 2 tTablespoon(s) of horseradish. Check the seasoning and add salt and pepper if needed. Keep warm until ready to serve with the grits.


INGREDIENTS FOR THE GRITS: SERVES 6
●  2½ cups - milk
●  ½ Teaspoon(s) kosher salt

●  ½ cup - quick cooking white grits

●  2 tablespoons heavy cream

●  ½ cup grated white cheddar cheese


DIRECTIONS FOR THE GRITS:
1.  Bring the milk, seasoned with salt, to a boil in a medium size saucepan over medium heat. Add the
     remaining butter. While stirring, slowly add the grits, breaking up any lumps.
2.  Cook over medium heat, stirring occasionally, until the grits are tender and slightly thick, 15 to 20
     minutes.
3.  Add the heavy cream and the ½ cup of the cheese, stirring until the cheese is completely melted.
     Season with salt and pepper to taste. Enjoy !

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