PREP: Mise the recipe ahead of time.

1. Trim and season the short ribs: (Refer to the lesson section of this post for process photos.)

• Make the seasoning rub: In a small bowl, combine the step 1 salt, granulated garlic, granulated onion, sage, thyme, and chili powder.
• Blot the ribs dry with paper towels.
• Use a sharp, flexible-blade boning knife to trim off all but a 3/16-inch layer of the fat cap on the meaty top of each rib or rib rack section. Score the remaining fat cap by cutting parallel diagonal lines, a little more than ⅛-inch apart, across the surface of the fat. Cut only through the fat and underlying membrane; avoid cutting into the meat. Then turn each rib or section 90 degrees and cut similar lines, creating a diamond-shaped score pattern.
• Turn over each rib or section, and remove any membrane clinging to the underside.
• If necessary, cut rack sections into individual ribs.
• Sprinkle the ribs with the seasoning rub on all sides, and massage it into the meat and fat cap.

2. Fabricate the braising vegetables:

• Fine-chop the onion.
• Mince the garlic.

3. Braise the short ribs:

• Preheat an oven to 350°F.
• Place a sauté pan over medium heat and wait until it’s hot. Add the oil to the pan and then add the ribs, fat-cap-side down. Sauté for about 1 minute until the fat is golden brown.
• Turn the ribs and continue sautéing, turning as necessary so that all sides are golden brown, for a total sauté time of about 5 minutes.
• Transfer the ribs to a heat-proof casserole, fat-cap-side-up. About 3 Tbsp fat should remain in the sauté pan; if there’s more, drain some off.
• Add the onions to the pan and sauté over medium heat for about 1 minute until golden brown. Add the garlic, and then stir in the step 3 chili powder and flour to make a roux. Cook, stirring constantly, for about a minute longer until the roux acquires a rich brown color.
• Slowly stir in the beer, followed by the stock, to make a smooth sauce.
• When the sauce comes to the simmer, stir in the mustard, brown sugar, Worcestershire sauce, bay leaf, sage, and thyme. Season the sauce lightly with salt, keeping in mind that it will reduce and concentrate flavor during braising.
• Pour the sauce over the ribs and place the uncovered casserole in the oven. Bake for about 30 minutes. Baste once or twice.
• Turn over the ribs so the bone sides face up. Continue baking for about 10 minutes or longer, until a knife pierces the meat with little resistance.
• If prepping ahead, cool the casserole to room temperature. Transfer the ribs and their sauce into a container and refrigerate.

4. Fabricate the jalapeños:

• Remove the stem ends of the jalapeños, cut the jalapeños in half lengthwise, and scrape out the seeds. Cut the jalapeños into small dice.
• If prepping ahead, place the dice into a plastic bag with a folded paper towel in the bottom.

5. Assemble the remaining ingredients.

HOLD: Refrigerate all ingredients up to 5 days.

COOK! Finish and plate your dinner.

6. Make the grits:

• Measure the half-and-half and 2 c water into a heavy saucepan and add the step 6 salt. Bring the mixture just to the boil.
• Immediately whisk in the grits, pouring them in a thin stream to prevent lumping. Lower the heat to maintain a gentle simmer. Whisk continuously, making sure to scrape the bottom of the pan, until the grits thicken into a soft paste. Whisk in the remaining ½ c water. Continue whisking, getting into the corners of the pan to prevent scorching, for about 3 minutes longer. 
• Turn the heat to low, cover the pan, and cook for about 10 minutes longer until the texture of the grits is rough but not raw or overly grainy. Occasionally stir and scrape the bottom of the pan.
• Place a small sauté pan over medium heat, add the butter, and then add the jalapeños. Sauté for about 30 seconds until they soften slightly.
• Pour the jalapeños and butter into the grits, scraping the pan with a plastic spatula to include all of the butter. Stir in the spreadable cheese, and then evaluate the seasoning. Add more salt if needed.
• Cover the saucepan and hold hot until ready to plate.

7. Heat the collard greens:

• Drain off most of the canning liquid from the greens.
• Melt the bacon drippings or butter in a sauté pan and then stir in the greens and their liquid.
• Cover the pan and heat up the greens, stirring occasionally. Hold hot until ready to plate.

8. Re-heat the short ribs in their sauce, and correct its consistency:

• Return the ribs and sauce to the heatproof casserole placed over a burner set to medium heat, cover it, and bring to the simmer.
• Remove the ribs to a sizzle plan or plate and remove the bay leaf.  Reduce the sauce over high heat, stirring often, until it reaches a nappé consistency (thick enough to coat a spoon but thin enough to flow on a plate).
• Evaluate the seasoning and add salt if needed.
• Return the ribs to the casserole, turn off the heat, and cover the casserole.

9. Fine-dice the red bell pepper and chop the parsley.

10. Stir the grated cheese into the grits.

11. Plate:

• Spoon a portion of grits into the left side of each warmed, wide, shallow bowl or plate. Use the back of the spoon, scraping from the near side of the plate to the far side, to create a “swoosh”-shaped well in the grits.
• Arrange a portion of ribs in the well in each bowl.
• Mound a portion of greens in the back right side of each bowl.
• Ladle a portion of the sauce over the ribs in each bowl.
• Scatter lines of parsley and red bell pepper diagonally across the ribs.