It would be difficult to choose a favorite recipe, but this one is in the top five! The corn grits are so flavorful with the goat cheese gouda, they literally melt in your mouth!
Kosher salt and pepper to taste
8 whole beef short ribs
1 large head of cauliflower, cut into florets
1⁄4 cup (60 ml) bone broth
1 tbsp (15 g) ghee or butter
4 garlic cloves, minced
1⁄2 cup (30 g) goat cheese Gouda, shredded
Salt and pepper to taste
2 tbsp (30 ml) extra-virgin olive oil
1 medium onion, diced
3 carrots, diced
2 shallots, peeled and finely minced
2 cups (480 ml) red or white wine
2 cups (480 ml) beef bone broth
1 tsp kosher salt
Black pepper to taste, freshly ground 2 sprigs thyme
2 sprigs rosemary
Salt and pepper the ribs and set aside.
Preheat the oven to 350°F (180°C). To make the grits, place a couple inches
of water in a large pot. Once the water is boiling, place a steamer insert and then cauliflower florets into the pot and cover. Steam for 12 to 14 minutes until completely tender. Drain and return the cauliflower to the pot. Add the broth, ghee and garlic to the cauliflower. Using an immersion blender, combine the ingredients. Once combined, stir in the goat cheese Gouda over low to medium heat until completely melted and combined.The cauliflower should be fairly thick and resemble the consistency of grits. Season with salt and pepper to taste and set aside.
Add the olive oil to a pan and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside. Turn the heat to medium. Add the onion, carrots, and shallots to the pan and cook for 2 minutes. Pour in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Bring to a boil and cook for 2 minutes. Add the broth, 1 teaspoon kosher salt and freshly ground black pepper. Add more salt to taste. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. Put on the lid and place it into the oven. Cook at 350°F (180°C) for 2 hours, then reduce the heat to 325°F (160°C) and cook for an additional 30 to 45 minutes.The ribs should be fork-tender and falling off the bone. Remove the pan from the oven and allow the ribs to sit for at least 20 minutes, lid on, before serving over the grits.