Gochujang Braised Short Ribs with Cheesy Grits
Creamy cheesy corn grits are the perfect base for these spicy tender short ribs braised in a gochujang sauce. I love a slow cooked meat that so tender it is almost falling apart served on top of grits. I just think it is a perfect comforting combination!
The inspiration for this recipe
I went to the best Korean BBQ I have ever had a few weeks ago and was thinking about the cheesy corn that sometimes comes on the side. When I was trying to think of twists on savoy spicy short ribs paired with cheesy creamy corn. I came up with this idea where I would put slow braised short ribs in a spicy gochujang sauce and serve it with cheesy corn grits. It was a total remix on these flavors but it came together perfect in the end!
Start the short rib braise
Sear the short ribs with salt and pepper in a hot pan on all sides. Then add them to a baking dish and smother in a sauce. I put BBQ sauce, broth, soy sauce, gochujang, and honey in the sauce I braised the short ribs in.
Get the short ribs in the oven to braise for about 3 hours.
Make the cheesy grits
Bring some milk to a simmer and add the grits. Whisk and cook for about 45 minutes! More details on making grits here!
When they are about done, add the corn and cheese. The creamy cheese makes these grits a perfect balance to the spicy gochujang braised short ribs.
Add more milk if needed if they seem too thick. You want them to be super soft and saucy! Add some gochugaru chili flakes as well.
Serving the gochujang braised short ribs
Pu the grits on the plate first, then add the gochujang braised short ribs, then some of the cooking liquid. Then top with sesame seeds and gochugaru.
Make sure you add some of the garlic cloves to each plate! The meat came out so tender and juicy and the sauce was perfect with the grits!
Twists on gochujang braised short ribs
If you think these gochujang braised short ribs will be too spicy, there is actually more mild versions of gochujang. If you go to the right store, there will be a whole wall to choose from! You could also add some bok choy to this if you need a veggie. I like to just saute it quick with some garlic and salt.
For more great gochujang recipes, check out my gochujang vodka sauce, or these gochujang sloppy joe sliders. I also love this gochujang honey mustard fried chicken sandwich!
Gochujang Braised Short Ribs with Cheesy Grits
Ingredients
short ribs
- 4 short ribs
- salt and pepper
- 1/4 cup gochujang
- 1 1/2 cups garlic or chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons red wine vinegar
- 1/4 cup honey
- 1/4 cup bbq sauce
- 1 head garlic peeled
Grits
- 1/2 cup stone ground grits
- 2 cups milk plus more as needed
- 1/2 teaspoon salt
- 1 cup corn
- 4 tablespoons butter
- 1 cup sharp cheddar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon gochugaru
to serve
- sesame seeds
- gochugaru
Instructions
- Bring a heavy bottom pan or cast iron to high heat and add a high smoke point oil like peanut. Season the meat with salt and pepper on all sides, and sear in the pan, about 3-5 minutes per side until browned, on all six sides. Transfer to a baking dish.
- Mix the sauces together and pour over the meat. Stir in the garlic cloves. The meat should be covered about 2/3 of the way with the sauce. Preheat the oven to 300 and cook the meat uncovered for about 3 hours, flipping once per hour. If you see it starting to burn a little too soon, turn it down.
- When there is about an hour left on the beef, start the grits.
- First, if you have good quality stone ground grits, there might be chaff in the mixture. Add them to a large bowl and fill with water. Move the grits around with a spoon and all the stuff that floats to the top is the chaff. Use a strainer spoon to skim it off the top. Then strain the grits. Some people soak the grits longer as well.
- Bring the milk to a simmer and whisk in the grits. Stir in the salt. Continue to stir and cook at a medium low simmer. Cook about 40 minutes, stirring occasionally.
- Stir in the corn next, especially if you are using frozen corn. Cook 3 minutes. Stir in the butter, cheese, garlic powder, and gochugaru. Stir for 1 minute. Add in more milk if needed to thin out the grits.
- Remove from heat. Serve the grits in shallow bowls. Top with short ribs, and additional short rib cooking liquid. Top with sesame seeds and gochugaru