Sweet-tea braised short-ribs seared in a cast iron pan until charred on the outside and juicy on the inside. Served with corn grits, haricot vert, charred sweet corn in a sweet garlic butter sauce. Hello!
Make the marinade: In a small bowl whisk together 1/2 cup honey, 1 cup Southern sweet tea, 1/4 cup soy sauce, 1/4 cup Worcestershire sauce, 1 teaspoon fresh thyme, and 2 cloves of minced garlic.
Salt and pepper 2 pounds cross-cut short ribs. Place in a Ziploc freezer bag. Pour the marinade over the ribs. Refrigerate for 2 – 4 hours.
Bring 3 cups of water and 1/2 teaspoon salt to a boil. Add 1 cup of polenta and reduce heat. Cook slowly for about 5 minutes, stirring occasionally. Remove from heat, cover and let stand for a couple minutes.
Heat 2 tablespoons olive oil and 1 tablespoon butter in a cast iron pan over medium-high heat. Add 2 pounds cross-cut short ribs to skillet. Working in batches, sear ribs until browned, 4-5 minutes per side for medium-rare. Transfer to a plate and let rest for 5 minutes.
Cut the corn off 3 ears of corn. Using the same cast iron skillet the ribs were cooked in, add the corn and 1/4 pound of haricot vert and sauté for 3 to 5 minutes, stirring constantly, until kernels are lightly charred. Season with coarse salt and freshly ground pepper to taste.
Spoon a mound of corn grits onto a serving plate. Top with a short rib. Spoon vegetables around meat. Garnish with fresh thyme and serve immediately. The marinade also makes a nice sauce that is slightly sweet and tangy. Reserve 1/2 a cup of the marinade. Right before serving heat the reserved marinade in a saucepan. Add some cornstarch to slightly thicken and some salt and pepper to taste. Spoon over the meat. – Ella
Sweet Tea Braised Short Ribs
• ½ cup honey
• 1 cup southern sweet tea
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1 teaspoon thyme
• 2 cloves garlic minced
• Salt and pepper, to taste
• 2 pounds cross-cut short ribs
• 2 tablespoons olive oil
• 1 tablespoon butter
- In a medium bowl, whisk together honey, sweet tea, Worcestershire sauce, thyme, and garlic. Pour into a large Ziploc bag. Salt and pepper short-ribs, place in the marinade, and refrigerate for 2 to 4 hours.
- Heat olive oil and 2 tablespoons butter in a cast iron pan over medium-high heat.
- Add ribs to skillet. Working in batches, sear ribs until browned, 4-5 minutes per side for medium-rare. Transfer to a plate and let rest for 5 minutes.