Slow-braised short ribs meet creamy, comforting grits in this rich Southern-inspired dish by @CreoleSeoul. With tender, fall-off-the-bone beef, perfectly seasoned grits, and a touch of Tony’s seasoning, this recipe is great for weeknights, gatherings, or anytime you want true comfort food.
No Salt Seasoning Ingredients
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3 lbs beef short ribs
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1/2 cup soy sauce
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1/4 cup rice vinegar
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1/4 cup brown sugar
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2 Tbsp sesame oil
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4 cloves garlic, minced
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1 Tbsp ginger, grated
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Tony Chachere’s No Salt Seasoning, to taste
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Chinese 5 Spice Powder, to taste
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smoked paprika, to taste
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1/4 tsp red pepper flakes
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1/2 cup beef broth
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2 carrots, sliced
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2 green onions sliced, for garnish
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sesame seeds for garnish
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quick grits
- Clear
Directions
- Pat the short ribs dry with a paper towel.
- Drizzle ribs with olive oil and season generously with Tony Chachere’s, Chinese 5 Spice, and smoked paprika.
- Heat a skillet over medium heat. Once hot, add in the short ribs to brown on all sides (2-3 mins on each side).
- Remove from heat and add ribs to the slow cooker along with the sliced carrots.
- In a large bowl, whisk together soy sauce, rice vinegar, brown sugar, sesame oil, garlic, ginger, red pepper flakes, and beef broth.
- Pour the sauce mixture over the top, ensuring the ribs and carrots are well coated.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the meat is tender and falls off the bone.
- Within the last 10 minutes of the ribs cooking, make the grits.
- Once cooked, remove the ribs and carrots, and pour the sauce into a saucepan. Simmer the sauce over medium heat and stir in cornstarch slurry until slightly thickened (about 10 minutes).
- Serve the ribs over grits drizzled with the sauce and garnished with sliced green onions and sesame seeds.
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