Short Rib with Cheese Grits
Season short rib with salt & pepper, then sear on all sides in a medium-hot sauté pan until good color appears. Using either a sous-vide machine or traditional braise, cook the short rib at 165 degrees Fahrenheit for 24 hours.
Thicken the juices that emerge with cornstarch, and serve with your favorite pickles or jam, over cheese grits!
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