Chef Jackie Page, TABLE contributor, friend, and chef-owner of Jackie Kennedy Catering creates dishes full of heart and soul. It is no wonder she has become one of Pittsburgh’s sought-after culinary experts.
BRAISED SHORT RIBS WITH CHEDDAR CHEESE GRITS RECIPE
4 short ribs
Salt, pepper, and a pinch of smoked paprika
32 oz beef broth
2 tbsp cornstarch
2 tbsp water
1 1/2 cups water
1 cup grits
1/2 cup milk
1/2 cup shredded cheddar cheese
Season short ribs with salt, pepper, and paprika.
Sear the seasoned ribs in a braising pot, making sure to brown on all sides.
Once the ribs are browned, add beef broth, cover, and place in oven for 2 hours.
After 2 hours, mix together the cornstarch and water to create a slurry.
Remove the pan from the oven and add the slurry into the pan juices. Cover and place the braising pan back into the oven for another 30 minutes until the sauce thickens.
In a stock pot, bring water to boil and salt water as if you were making pasta.
Add grits to the boiling water, lower the heat and stir continuously.
Once the water has been absorbed, add the milk and cook for another 3-4 minutes then fold in the cheese.
Depending on how you like your grits, you may add more water or milk to make them softer.
RECIPE BY JACKIE PAGE / STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE
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