Soy-Braised Short Ribs & Grits

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Tender, fall-off-the-bone soy-braised short ribs paired with creamy, cheesy grits make for a restaurant-quality comfort meal at home. Bursting with rich, savory flavors, this dish is perfect for special occasions or indulgent weeknight dinners.

RICH, TENDER, AND COMFORTING: SOY-BRAISED SHORT RIBS WITH CHEESY GRITS  

When it’s time to impress your taste buds or your dinner guests, Soy-Braised Short Ribs with Cheesy Grits is the ultimate comfort dish that marries bold, savory flavors with creamy, cheesy goodness. Perfect for cozy nights or special occasions, this recipe is packed with rich umami, tender melt-in-your-mouth beef, and decadent, velvety grits.

The short ribs are slow-braised in a savory soy sauce mixture, creating a deeply satisfying sauce that soaks into every bite of the tender meat. Paired with the buttery, cheese-infused grits, this dish takes comfort food to the next level—guaranteed to have everyone coming back for seconds.

WHY YOU’LL LOVE THIS DISH  

• Fall-Apart Tenderness: The slow-braised short ribs are infused with soy, garlic, and ginger for a bold and savory flavor.  

• Irresistible Creaminess: The cheesy grits, made with Gouda and sharp cheddar, add the perfect creamy contrast to the hearty short ribs.  

• Show-Stopping Presentation: Garnished with fresh green onions and Fresno peppers, this dish is as beautiful as it is delicious.  

PRO TIPS FOR SUCCESS  

1. Choose Quality Short Ribs: Bone-in short ribs yield the best flavor and tenderness.  

2. Sear in Batches: Avoid overcrowding the pot during searing to get that perfect crust.  

3. Adjust the Sauce: Reduce the sauce for a thicker consistency or thin it out with extra beef stock to suit your preference.  

4. Serve Immediately: Cheesy grits are best enjoyed fresh, so have them ready just as the ribs finish braising.  

ELEVATE YOUR PRESENTATION  

Once plated, garnish the dish with chopped Fresno peppers for a hint of heat and color, plus freshly sliced green onions for a burst of freshness.  

Soy-Braised Short Rib Ingredients:

These short ribs are simple yet packed with bold, savory flavor! One bite just won’t be enough! Did I mention they’re easy to make and only take a few hours for that melt-in-your-mouth tenderness?

• Step 1: Sear the Short Ribs for Maximum Flavor. Start by seasoning your bone-in beef short ribs generously with salt and pepper. Searing the ribs creates a golden crust that locks in flavor and juices, setting the stage for a tender, flavorful braise.  

• Step 2: Build Your Braising Sauce. In the same pot, sauté green onions, garlic, and ginger until fragrant. Add soy sauce, rice vinegar, brown sugar, and a pinch of red pepper flakes for a little heat (optional). Stir in the beef stock, which serves as the base of the rich and flavorful braising liquid.  

• Step 3: Low and Slow Cooking. Nestle the seared short ribs into the sauce, ensuring they’re mostly submerged. Cover the pot and let the magic happen—2.5 to 3 hours of slow braising either on the stovetop or in the oven at 325°F. The result? Beef so tender it falls off the bone.  

CREAMY CHEESY GRITS TO COMPLETE THE DISH  

Pairing these bold-flavored short ribs with cheesy grits creates a perfect balance. Here’s how to make the ultimate creamy grits:  

• Bring chicken stock and heavy cream to a boil, then slowly stir in the corn grits.  

• Simmer until the grits are soft and tender, about 10-15 minutes.  

• Stir in shredded Gouda and sharp cheddar for that luscious, cheesy flavor. Add a bit of butter for an extra creamy finish.  

IDEAL OCCASIONS FOR THIS RECIPE  

This dish is perfect for:  

• Dinner Parties: Wow your guests with this sophisticated yet approachable recipe.  

• Special Occasions: A cozy date night or family celebration is made better with a comforting meal like this.

• Meal Prep: The short ribs reheat beautifully, making them ideal for leftovers or make-ahead meals.  

TRY THIS RECIPE TODAY!  

Whether you're craving an elevated comfort food experience or looking to impress with minimal effort, Soy-Braised Short Ribs with Cheesy Grits is a guaranteed win. The tender beef and creamy grits combination will have everyone coming back for seconds (and asking for the recipe).  

Make it for your next gathering or treat yourself to an indulgent dinner at home. Don’t forget to share your creations with me on social media to let me know how it turned out! Enjoy the ultimate comfort dish! 

I’d love to hear your thoughts on this Soy-Braised Short Ribs & Grits. Drop me a comment below and let me know how they turned out. Don’t forget to share and enjoy! Follow Be Greedy Eats on Pinterest and Instagram for more delicious recipes and foodie fun!

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Soy Braised Short Ribs & Grits

Yield 6 Servings

Author Aaron Dodson

Prep time

20 Min

Cook time

3 H & 15 M

Total time

3 H & 35 M

Tender, fall-off-the-bone soy-braised short ribs paired with creamy, cheesy grits make for a restaurant-quality comfort meal at home. Bursting with rich, savory flavors, this dish is perfect for special occasions or indulgent weeknight dinners.

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Ingredients

Soy Braised Short Ribs

• 3 lbs bone-in beef short ribs
• Salt and pepper (to taste)
• 2 tbsp vegetable oil (for searing)
• 4 green onions, chopped plus more for garnish)
• 6 cloves garlic, minced
• 2 tsp ginger paste
• ¾ cup soy sauce (low-sodium preferred)
• 1/4 cup rice vinegar
• 1/3 cup brown sugar
• 1 tsp red pepper flakes (optional for heat)
• 4 cups beef stock, plus more for thinning out
• Fresno Peppers, chopped (for garnish)

Cheesy Grits

• 2 ½ cups chicken stock (or vegetable stock)
• 2 cups heavy cream
• 1 cup corn grits
• 1 cup Gouda cheese, shredded
• ½ cup sharp cheddar cheese, shredded
• 2 tsp kosher salt (optional)
• ½ tsp ground black pepper (optional)
• 4 tbsp unsalted butter (optional)

Instructions

1. Season the short ribs generously with salt and pepper on all sides. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Sear the short ribs in batches until browned on all sides (about 3-4 minutes per side). Remove and set aside.
3. In the same pot, lower the heat to medium. Add the green onions, minced garlic, and ginger. Cook for 2-3 minutes, stirring, until softened and fragrant.
4. Add the soy sauce, rice vinegar, brown sugar, and red pepper flakes (if using) to the pot. Stir to combine. Pour in the beef stock. Bring the mixture to a simmer.
5. Return the seared short ribs to the pot, nestling them into the sauce so they are mostly submerged. Reduce the heat to low, cover, and let the ribs braise for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone. You can also do this in a preheated oven at 325°F (160°C) for the same amount of time.
6. Once the short ribs are tender, remove them from the pot and skim off any excess fat from the sauce. Reduce the sauce slightly over medium heat for 5-10 minutes, if needed, to thicken it. Have some extra beef stock on hand to thin your sauce out if you prefer a slightly thinner sauce.
7. Place a large pot over medium-high heat. Add the chicken stock and heavy cream. Bring the mixture to a boil and then slowly stir in the grits. Once the mixture starts to boil, reduce the heat to medium-low. Cover and continue cooking the grits for 10 - 15 minutes making sure to stir the mixture every so often.
8. Once all the liquid is absorbed and the grits become soft and tender mix in the shredded cheese. Season to taste with kosher salt and ground black pepper. Melt in some butter for extra creamy grits. Remove the grits from the burner or turn the heat down to low to keep the grits warm. Serve the short ribs over the grits. Garnish with sliced Fresno peppers and more sliced green onions. Enjoy!

Nutrition Facts

Calories

1071

Fat (grams)

73 g

Sat. Fat (grams)

40 g

Carbs (grams)

45 g

Fiber (grams)

1 g

Net carbs

44 g

Sugar (grams)

18 g

Protein (grams)

57 g

Sodium (milligrams)

3414 mg

Cholesterol (grams)

265 mg

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