The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Short Rib with Redneck Risotto and Chow Chow


Short Ribs and Jus

5 pounds short rib, heavily seasoned with salt and pepper

4 tablespoons canola oil

3 cups onion, diced

1½ cups celery, diced

1½ cups carrots, diced

4 ounces port wine

8 ounces, red wine, cabernet sauvignon preferred

1 liter Dr. Pepper

3 quarts beef stock

2 tablespoons ginger, minced

1 tablespoon garlic, minced

2 green onion sprigs, sliced

5 cilantro sprigs

4 star anise

10 whole cardamom pods

2 bay leaves

2 tablespoons sambal

2 tablespoons soy sauce

Redneck Risotto

4 tablespoons olive oil

2 small yellow onions, finely chopped

2 cups rice middlins, preferrably Conagree and Penn

2 cups dry white wine

6-8 cups warm vegetable stock or broth

2 cups pimento cheese, more or less to your taste

Chow Chow (makes about 2 cups)

3 green tomatoes (approximately 2 cups), cored and diced into ½-inch pieces

2 cups green cabbage, cored and diced into ½-inch pieces

1 small yellow onion, diced into ½-inch pieces

1 red bell pepper, cored and diced into ½-inch pieces

3 tablespoons kosher salt

1½ cups champagne vinegar

½ cup firmly packed light brown sugar

1½ teaspoons pickling spice

1 whole garlic clove, peeled

½ teaspoon celery seed

½ teaspoon crushed red pepper


  1. Preheat oven to 225 degrees.
  2. Heavily season short ribs with salt and pepper.
  3. In a large sauce pot, sear short ribs in canola oil over high heat. Once browned, remove and set aside.
  4. Add onions, celery and carrots to the pot and cook until onions and carrots are caramelized, stirring frequently.
  5. Deglaze the pot with port and red wine. Add Dr.Pepper and bring to a boil then reduce to simmer. Simmer until the liquid is reduced by half.
  6. Place short ribs back into the pot. Add stock and remaining ingredients and bring to a simmer.
  7. Place the pot in the oven and cook for 3 hours, or until the short ribs are tender.
  8. Remove ribs from pot and strain liquid. Discard the remaining ingredients. Cool the short ribs in strained liquid. Will hold for up to 5 days.
  9. To plate, scoop the Redneck Risotto in a bow and place the short rib on top. Cover with reserved braising liquid and top with Chow Chow.
For Redneck Risotto
  1. Over medium-low heat, heat olive oil in a medium heavy-bottomed pot.
  2. Add onion and sauté until tender and translucent, about 5 minutes. Add middlins, stirring until well coated, about 1-2 minutes, allowing them to toast slightly.
  3. Add white wine, bring to a boil and reduce to a simmer until wine is almost completely absorbed. Add one cup of warm vegetable stock and cook, stirring frequently, until almost absorbed. Continue adding the warm broth one cup at a time until it has been almost completely absorbed. This process will take approximately20-25 minutes and middlins will be tender when cooked. Remove from heat.
  4. Stir in pimento cheese just before serving.
For Chow Chow (makes about 2 cups)
  1. Combine all ingredients in a large pot over medium-high heat.
  2. Bring to a boil then reduce to a simmer. Cook until vegetables are soft and mixture is reduced by about half.
Print Recipe