Bison Short Ribs with Creamy Southern Style Grits | Recipeish | Gustus Vitae
Yield: 2 Servings.
Time Estimate: 4 1/2 Hours, plus an overnight in the fridge.
Storage Notes: Can be kept covered refrigerated for up to 2 days.
This meltingly delicious date night meal takes a bit of time, but the rich, spoon-tender result is worth every minute. Take the time to boil and rest the grits for extra creaminess, and serve it all alongside a smoky harissa roasted red pepper sauce. We love the slightly sweeter, deeper flavor of bison, but beef ribs will sub in just fine with an assist from our Brazilian Steakhouse Seasoning.
- 1 Strip bison short ribs (around 2 Lbs)
- 3/4 Cup stone ground corn grits
- 2 Red bell peppers
- 1 Small shallot
- 8 Tbs extra virgin olive oil
- 1 Stick unsalted butter
- 1/2 Cup cream
- 8 Tbs Brazilian Steakhouse BBQ Rub
- 2 Tbs Green Harissa Seasoning
- 2 Tbs California Sea Salt
- 4 Tbs grated Parmesan cheese
- Minced parsley to garnish
- Remove membrane from the back of the short ribs, and trim any excess fat.
- In a large mixing bowl, thoroughly coat ribs all over with Brazilian Steakhouse BBQ Rub and 4 Tbs olive oil, covering with saran and refrigerating overnight.
- Preheat your BBQ to medium heat, transfer ribs to a ceramic baking dish, cover tightly with foil, place over indirect heat. Close the lid of your BBQ, and roast for for 3 1/2 to 4 hours, or until they reach an internal temperature of 205F. At this point, the meat should be just falling off the bone.
- While your short ribs are roasting, preheat oven to 350F. Rinse bell peppers, split lengthwise, and discard core, stems, seeds, and pith. Roast in the oven uncovered, skin side up, for 25 minutes, then remove and allow to cool.
- Add 2 cups water, grits, and fine grain California Sea Salt to a medium pot, and bring up to boil, stirring occasionally.
- Remove from heat, cover, and rest for 15 minutes. Peel and mince shallot.
- Peel off and discard skin from bell peppers, and add to a blender with another Tbs olive oil, minced shallot, and Green Harissa Seasoning, pureeing until smooth.
- Add more Green Harissa Seasoning to taste, or a bit more olive oil to achieve desired consistency. Reserve.
- Mince parsley, and reserve.
- Cube one stick of butter, and grate Parmesan cheese.
- Return grits to medium low heat, stirring as you do, and add butter, Parmesan cheese, and cream.
- Continue cooking on medium low, uncovered, and stirring occasionally, for another 20-25 minutes, or until grits are creamy and have just the tiniest amount of bite remaining to them. Add bit more fine grain California Sea Salt, to taste.
- Increase BBQ heat to high, and place short ribs right on the grill under direct heat, searing each side for about 2 minutes. Remove, tent with foil, and rest.
- Brush roasted red pepper sauce on plates, adding a generous helping of the creamy grits alongside.
- Slice short ribs in half, then slide out rib bones. Gently transfer ribs to atop the grits, spearing with a rib bone. Garnish with minced parsley.
- Toast your dining companion, and devour.