Cabernet-Braised Short Ribs over Sour Cream Grits

The beauty of a stew is a tough thing to capture on film, even with the slight touch of parsley-green but trust me, this was delicious. The tang of sour cream in the grits and the freshness of parsley and lemon zest really helped balance out the richness in the meat and sauce. It may take the better part of a day to cook but when your short ribs are done, you’ll be so thankful you planned ahead!

Sent on the Sprint® Now Network from my BlackBerry®

Previous Post Next Post

You Might Also Like


  • Reply Anonymous October 12, 2009 at 2:13 pm

    I've never thought of serving a fall stew on grits (after all, it's Southern polenta!) but I will now! (My own fall Sunday stew last night was Tuscan lamb shoulder chops long-cooked in canned plum tomatoes, garlicy home-made chicken stock, fine herbes, and some Muffaletta dried tomato-olive mixture. A can of rinsed cannolini beans, chopped fresh rosemary, and the juice of a fresh lemon went in during the last 20 minutes. Italian parsley for garnish. I served it on simple buttered orzo along with roasted acorn squash. Fall on a plate!

  • Reply Everyday Champagne October 12, 2009 at 2:47 pm

    That sounds amazing, I love your idea of incorporating the muffaletta mix! Here's to fall!

  • Leave a Reply