Bison Short Ribs with Creamy Southern Style Grits | Recipeish | Gustus Vitae
Yield: 2 Servings.
Time Estimate: 1 1/2 Hours, plus 12 hours in the sous vide.
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
- 4 Tbs extra virgin olive oil
- 2 Sticks 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
- Special equipment: sous vide set up
- Remove membrane from the back of the short ribs, and trim any excess fat.
- Bring a water bath up to 175F.
- Thuroughly coat ribs all over with Brazilian Steakhouse BBQ Rub, and place in a bag with one stick of butter before vacuum sealing.
- Pop in the bath for 12 (or up to 24) hours, turning after an hour to evenly distribute the rendered butter.
- 1 hour before service, preheat oven to 400F.
- 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 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 remaining 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.
- Remove bison short ribs bags from their bath, then carefully remove ribs from the bag. Leave rendered fat behind for another purpose.
- Brush roasted red pepper sauce on plates, with by a generous helping of the creamy grits alongside.
- Slice short ribs in half, then slide out rib bones. Gently transfer ribs to grits, spearing with a rib bone. Garnish with minced parsley.
- Toast your dining companion, and devour.