3 hr 15 min
4 ounces beef short rib
Salt and freshly ground black pepper
4 ounces mirepoix (equal parts chopped celery, carrots and onions)
1 cup red wine
2 ounces beef stock
1/2 cup stone-ground white grits
2 ounces cream cheese or mascarpone
2 tablespoons sliced green onions
2 ounces grapeseed oil
2 ounces green beans
4 jumbo shrimp (size 16/20), peeled and deveined
2 ounces goat cheese
Preheat the oven to 200 degrees F.
Heat a high-sided saute pan over medium-high heat. Sprinkle the beef with salt and pepper, and then sear the meat to render the fat. Add the mirepoix and cook to caramelize the vegetables. Deglaze with the wine and reduce. Add the beef stock, then transfer to the oven and cook until tender, 3 hours.
Cook the grits according to the package instructions, then mix in the cream cheese and green onions to finish.
Heat the grapeseed oil in a large saute pan and saute the green beans and shrimp until cooked through, 5 minutes. Season with salt and pepper, then add the goat cheese.
On a serving plate, add a line of grits, place the short rib on one area with some of the sauce from the bottom of the braising pan. Place the green beans next to the short rib and the shrimp over the green beans. Serve hot.