Jerk Braised Short Ribs with Cheesy Grits

Name: Jerk Braised Short Ribs with Cheesy Grits
Prep time: 30 min
Cook time: 2 h 30 min
Yield: 10
Ingredients: 1 medium yellow onion coarsely chopped; 6 green onions coarsely chopped; 2 small Scotch bonnet peppers stems removed; 1 tbsp Gourmet Garden™ Ginger Stir-In Paste; 1 tbsp Gourmet Garden™ Garlic Stir-In Paste; 2 tbsps light brown sugar; 2 tbsps honey; 2 tbsps soy sauce; 1/4 cup lime juice; 1 tbsp thyme leaves; 2 tbsps cinnamon ground; 1 tbsp allspice ground; 2 tsps black pepper ground; 1 1/2 tsps nutmeg ground; 4 pounds bone-in short ribs; 1/2 cup vegetable oil divided; 2 tsps salt; 1 tsp black pepper ground; 4 cups beef stock divided; 3 cups chicken stock; 2 cups heavy cream; 1 cup corn grits; 1/2 cup sharp Cheddar cheese shredded; 1/2 cup Parmesan cheese grated; 1 1/2 tsps salt; 1/2 tsp black pepper ground; 3 tbsps butter salt

Cooked in an aromatic spice blend to fall-off-the-bone doneness, Jerk marinated short ribs are served over rich, cheesy grits in this Caribbean and Southern inspired dish - proof indulgence comes in all shapes and forms.

30m

PREP TIME

2hr 30m

COOK TIME

27

INGREDIENTS

Servings: 10

Ingredients

Jerk Marinade
1 medium yellow onion, coarsely chopped
6 green onions, coarsely chopped
2 small Scotch bonnet peppers, stems removed Substitutions available
- habanero peppers, stems removed
1 tablespoon Gourmet Garden™ Ginger Stir-In Paste
1 tablespoon Gourmet Garden™ Garlic Stir-In Paste
2 tablespoons light brown sugar
2 tablespoons honey
2 tablespoons soy sauce
1/4 cup lime juice
1 tablespoon McCormick® Whole Thyme Leaves
2 tablespoons McCormick® Ground Cinnamon
1 tablespoon McCormick® Ground Allspice
2 teaspoons McCormick® Pure Ground Black Pepper
1 1/2 teaspoons McCormick® Ground Nutmeg
Short Ribs
4 pounds bone-in short ribs
1/2 cup vegetable oil, divided
2 teaspoons salt
1 teaspoon McCormick® Pure Ground Black Pepper
4 cups beef stock, divided
Cheesy Grits
3 cups chicken stock
2 cups heavy cream
1 cup corn grits
1/2 cup sharp Cheddar cheese, shredded
1/2 cup Parmesan cheese, grated
1 1/2 teaspoons salt
1/2 teaspoon McCormick® Pure Ground Black Pepper
3 tablespoons butter, salt

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. For the Jerk Marinade, place all ingredients in bowl of food processer. Cover. Pulse until well blended and smooth. Set aside.
2 For the Short Ribs, place ribs in large bowl. Drizzle with 1/4 cup of the oil and sprinkle with salt and pepper, tossing to coat. Heat remaining 1/4 cup oil in large Dutch oven on medium-high heat. Working in batches, sear short ribs until browned on all sides, about 2 to 3 minute per side. Remove from pot.
3 Drain any remaining oil and juices from Dutch oven. Return to stovetop on medium heat. Add Jerk marinade; sauté 1 minute, stirring constantly. Stir in 3 cups of the beef stock. Bring to boil. Carefully add short ribs. Cover. Transfer to oven.
4 Braise 2 hours. Reduce oven temperature to 325°F and braise 30 to 35 minutes longer, until ribs are tender and fall off the bone.
5 Meanwhile, for the Grits, mix chicken stock and heavy cream in large saucepan on medium-high heat. Bring to boil; slowly whisk in grits. Return to boil, then reduce heat to medium-low. Cover and cook 10 to 15 minutes, stirring frequently and scraping bottom of pan until all liquid has been absorbed and grits are tender. Stir in cheese, salt and pepper and butter, stirring until butter is melted. Remove from heat and keep warm.
6 Remove ribs from Dutch oven using tongs or a slotted spoon. Skim any excess fat from sauce in pot. Return to stovetop. Stir in remaining 1 cup beef stock. Bring to boil on medium-high heat. Reduce heat to rapid simmer; cook 3 to 5 minutes or until sauce has thickened slightly.
7 Serve Jerk Braised Short Ribs over the hot Cheesy Grits. Spoon sauce over top. Sprinkle with green onion, if desired.

Test Kitchen Tip: To thicken sauce for a more gravy-like consistency, mix 1 tablespoon cornstarch and 1 tablespoon cold water in small bowl. Remove short ribs from the Dutch oven and skim fat as directed. Bring the sauce to a boil and whisk in the cornstarch slurry, mixing until smooth. Return short ribs to Dutch oven and coat in sauce to serve.