Kentucky Short Ribs with Buttermilk Cheese Grits and a side of milkweed*
Why Kentucky Short Ribs? Because instead of a regular flour dredge, I used the leftover 11 herbs and spices mix from the KFC Chicken recipe. Otherwise, this is a classic prep that will bring out the best in these succulent body parts. Allow 1 large rib per person (3/4 lb).
Ingredients to serve 4:
3 lbs short ribs
½ c KFC mix for dredging OR ½ c all purpose flour mixed with 1 t salt and ½ t black pepper
1 large onion, peeled and chopped
3 cloves garlic, peeled and chopped
4 medium carrots, peeled and sliced
2 T butter
2 T olive oil
1 c red wine
Water
3 bay leaves
Few sprigs fresh thyme (optional)
½ lb mushrooms, cleaned and sliced
Method: heat oil and 1 T butter in a dutch oven; sauté onions and garlic until soft then add carrots and cook for a few minutes. Reserve the vegetables in a bowl. Dredge the short ribs in flour mixture and brown the ribs, turning until all sides are nice and crisp. Do this in batches if necessary. Pour off excess oil, then return the vegetables to the pot and add wine, bay leaves and optional thyme. Cover and cook 1 ½ hours over low heat or until meat has started to pull away from the bone and is very tender; add water as needed to make sure you have a good amount of liquid at the end.
Meanwhile, sauté mushrooms in 1 T butter. Add to the short ribs about 15 minutes before servings so the flavors can merge. Serve over polenta, grits or other starch to soak up the delicious gravy.
*Yep, the milkweed’s back. A late season second crop came up in my yard so I grabbed a bunch of the young tender shoots and sautéed them up like this.
