Wine Braised Short Ribs & Grits

Short Rib Grits
Put your instant pot to use with this Short Rib and Grits recipe. Featuring wine braised short ribs that are folk tender in 80 minutes and cheesy buttermilk grits with truffle cheddar cheese. Perfect for brunch, this dish is easy yet flavorful.

This recipe serves 2-3 people. 

Short Rib Ingredients
4 beef short ribs
3 tbsp. olive oil
3 tbsp. unsalted butter
1 small fennel bulb, sliced
1 leek, sliced
1/2 small onion, chopped
5 cloves garlic, smashed
6 oz. can of tomato paste
2 cups red wine, malbec or petite sirah
1 cup beef stock
5 sprigs of fresh thyme
1 large sprig of fresh rosemary
1 bay leaf
2 tbsp brown sugar
1 tbsp cumin
salt & pepper to taste

Cheesy Buttermilk Grits Ingredients
3 cups water
1 cup heavy cream
2/3 cup buttermilk
1 tbsp unsalted butter
2/3 cup truffle cheddar cheese, shredded
salt and pepper to taste

For the short ribs:
STEP 1 Season sort ribs generously with salt and pepper. With your instant pot set to sauté, heat 3 tbsp of olive oil. Brown the short ribs on all sides. Remove from pot and set aside.

STEP 2 To the pot, add the garlic, fennel, leek, and onion. Saute, occasionally stirring, until the veggies are soft. Stir continuously to help lift any of the leftover brown bits from the short ribs that are sticking to the bottom.

STEP 3 Add tomato paste, broth, wine, and bay leaf to the pot. Mix to combine and allow the liquid to come to a boil. Return short ribs to the pan and add thyme and rosemary.

STEP 4 Cover and change the setting to "pressure" and set the timer to 40 minutes. After 40 minutes, release the pressure from the instant pot and turn the short ribs. Add the lid back on and cook on the pressure setting for another 40 minutes. Keep instant pot set to warm while preparing the grits.

For the grits:
STEP 1 In a small pot, combine water, buttermilk, and heavy cream in a pot. Bring to a soft simmer.

STEP 2 Add grits and stir. Reduce heat to low and cover. Cook for 5-10 minutes, stirring with a whisk often to avoid lumps.

STEP 3 Add in the shredded cheese and stir until it has melted—season to taste with salt and pepper.

FIN. Serve immediately with short ribs.