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Boudreauxs - Short Rib Grillades

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Short Rib Grillades


Season 5 short ribs with salt and pepper
Brown all sides in rendered bacon fat
Place in roasting pan and add enough chicken broth to bring liquid level half way up ribs
Cover tightly and braise in oven at least 8 hours at 300 degrees, or until bones separate cleanly
Clean meat from bones and extra fat and set aside
Strain broth and reserve

Saute (until translucent, not brown):

1 cup onion, cut chunky
1 cup celery, cut chunky
1 cup bell pepper, cut chunky
½ inch stick butter
Salt & pepper (pinch each)


1 fresh tomato, peeled, diced, seasoned with salt, pepper, basil, and pinch of sugar.
3 large garlic cloves, smashed in salt and chopped fine
Reserved stock, adding additional if needed to total 3 cups liquid
1 bay leaf
Simmer for 20 minutes
Add white roux (flour and water) to desired thickness, simmer for 10 minutes
Add reserved meat (carefully fold in...it's very tender at this point and will totally break up if not handled carefully) and simmer slowly for 10 more minutes until all flavors are melded
Sprinkle with chopped parsley and cut green onions

Serve over grits

Reduce water so that grits are thick

After grits are cooked, stir in:
8 ounces Marscapone cheese and ½ cup heavy cream
Return to low heat to bring cheese and cream to temperature

Stewed Apples

Combine in saucepan:
2 tbsp butter, pinch salt, 1 tbsp freshly squeezed lemon juice (NO spices)
1 cup white sugar
1 granny smith apple, 2 honey crisp apples, 2 Fuji apples
Core apples (do not peel) and cut into small chunks,
Slowly simmer all ingredients until apples are tender and peels are soft


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