non-vegetariannut-free
southern
BBQ Pork Ribs, Coleslaw, Corn on the Cob and Cornbread
50 min
1290 cal
21gProtein
151gCarbs
71gFat
4Recipes
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Melt-in-mouth slow-cooked meat with creamy grits – an energy-giving comfort food for your soul!
Fall-off-the-bone tender beef short ribs slowly braised in a rich, savory red wine sauce. This classic comfort food recipe is surprisingly easy to make and perfect for a cozy dinner or impressing guests.
Serving size: 520 g(One serving is approximately 2 short ribs with sauce.)
A quintessential Southern classic, these cheese grits are incredibly creamy, rich, and satisfying. Made with sharp cheddar, whole milk, and butter, this simple recipe comes together in just 15 minutes, making it the perfect comforting side dish for any meal, from a hearty breakfast to an elegant dinner.
Serving size: 1 cup
Tender kale sautéed with fragrant garlic and a hint of red pepper flakes. A simple, healthy, and incredibly flavorful side dish that comes together in just 15 minutes. Perfect with chicken, fish, or grains.
Serving size: 1 cup
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Melt-in-mouth slow-cooked meat with creamy grits – an energy-giving comfort food for your soul!
This southern dish is perfect for dinner. With 2124.57 calories and 113.18g of protein per serving, it's a nutritious choice for your meal plan.
Preheat oven to 325°F (165°C). Pat the short ribs completely dry with paper towels. Season them generously on all sides with 1.5 teaspoons of salt and 1 teaspoon of black pepper.
Place the flour in a shallow dish. Lightly dredge each short rib in the flour, shaking off any excess. This step helps create a beautiful crust and will thicken the sauce later.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Working in batches to avoid overcrowding, sear the short ribs on all sides until a deep, brown crust forms, about 3-4 minutes per side. Transfer the seared ribs to a plate and set aside.
Reduce the heat to medium. Add the chopped onion, carrots, and celery (the mirepoix) to the pot. Sauté for 8-10 minutes, stirring occasionally, until softened and lightly caramelized. Scrape up any browned bits from the bottom of the pot.
Add the minced garlic and cook for 1 minute more until fragrant. Stir in the tomato paste and cook for another 2 minutes, allowing it to darken slightly, which deepens the flavor.
Pour in the red wine to deglaze the pot. Bring to a simmer, scraping the bottom of the pot to release all the flavorful bits. Let the wine reduce by about half, which should take 3-5 minutes.
Return the seared short ribs to the pot. Add the beef broth, thyme sprigs, and bay leaves. The liquid should come about three-quarters of the way up the sides of the ribs. Bring the entire mixture to a gentle simmer on the stovetop.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 3 to 3.5 hours, or until the meat is exceptionally tender and easily pulls away from the bone with a fork.
Carefully remove the pot from the oven. Gently transfer the short ribs to a serving platter and cover to keep warm. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the solids to extract all the liquid; discard the solids. Skim the fat from the surface of the sauce using a spoon or fat separator.
Bring the strained sauce to a simmer over medium heat. Let it cook for 5-10 minutes, or until it has thickened to your desired consistency. Taste and adjust seasoning with the remaining 0.5 teaspoon of salt and more pepper if needed. Pour the sauce over the short ribs, garnish with fresh parsley, and serve immediately.
In a medium saucepan, combine the water, whole milk, and salt. Bring the liquid to a rolling boil over medium-high heat, watching carefully to prevent it from boiling over. This should take about 3-4 minutes.
Once boiling, reduce the heat to low. While whisking constantly, slowly pour the grits into the hot liquid in a steady stream. This prevents lumps from forming.
Continue to cook on low, stirring frequently with the whisk or a spoon, for 5 to 7 minutes. The grits will thicken and become creamy. Scrape the bottom of the pot to prevent sticking.
Remove the saucepan from the heat. Add the pieces of butter and stir until it has completely melted into the grits.
Gradually stir in the shredded cheddar cheese, a handful at a time, until it is fully melted and the grits are smooth and uniform. Do not return the pot to the heat, as this can cause the cheese to become oily.
Season with freshly ground black pepper. Taste and adjust the salt if necessary. Serve immediately, garnished with fresh chives.
Prepare the Kale: Wash the kale leaves thoroughly under cold running water. Pat them completely dry with a salad spinner or clean kitchen towel. Remove the tough, woody center stems by tearing the leaves away. Roughly chop the leaves into bite-sized pieces. Thinly slice the garlic cloves.
Sauté Aromatics: Heat the extra virgin olive oil in a large skillet or Dutch oven over medium heat. Once shimmering, add the sliced garlic and red pepper flakes (if using). Cook, stirring constantly, for about 30-60 seconds until the garlic is fragrant and just beginning to turn golden. Do not let it brown, as it will become bitter.
Wilt the Kale: Add the chopped kale to the skillet. The pan will be very full. Using tongs, toss the kale continuously for 1-2 minutes to coat it with the garlic-infused oil. It will begin to wilt and reduce in volume.
Steam to Tenderness: Pour the water or vegetable broth into the pan. It will sizzle and create steam. Immediately cover the skillet with a lid and reduce the heat to medium-low. Let the kale steam for 3-5 minutes, until it has wilted to your desired tenderness.
Finish Cooking: Uncover the skillet and increase the heat back to medium. Continue to cook, stirring occasionally, for another 2-3 minutes to allow any excess liquid to evaporate.
Season and Serve: Remove the skillet from the heat. Season with salt and freshly ground black pepper. Drizzle with the fresh lemon juice and toss one final time to combine. Serve immediately.