SAVANNAH, Ga. (WTOC) - Corporate Executive Chef Justin Grizzard demonstrated how to make short ribs and collard greens from the Broughton Common Restaurant and Bar. This twist on a Southern classic achieves a balance between savory and sweet, and it doesn’t hold back on cheese.
- 2 packs chuck flat shortrib (bone in or bone out)
- 3 tbsp. cocoa powder
- 3 tbsp. ancho chili powder
- 3 tbsp. garlic powder
- 3 tbsp. onion powder
- 1 tbsp. cayenne powder
- 1 tbsp. nutmeg
- 2 tbsp. sea salt
- 1 tsp. coarse black pepper
- 1 quart black coffee
- 2 oz. whiskey
- Mix all dry ingredients together and rub the shortrib on all sides.
- Sear in large pan on medium high heat until nice and brown on both sides.
- Transfer to baking dish and pour coffee and whiskey on top. Braise for 3 hours and thirty minutes at 350 degrees.
- Remove from oven and cut into 2 to 3 oz. portions
- 1/2 cup sliced country ham
- 1/2 cup julienne cut bacon
- 1/2 yellow onion (half mooned)
- 6 garlic cloves (sliced)
- 2 lbs. collard greens (trimmed and cut)
- 2 oz. Valentina hot sauce
- 1/2 cup apple cider vinegar
- 2 cups water
- 1 tbsp. sea salt
- 1 tsp coarse black pepper
- 2 tbsp. sugar
- 1 pound cream cheese
- 1 pint heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shaved parmesan
- In a large pot, render bacon and ham with 2 ounces of cooking oil until brown.
- Add yellow onions and sweat.
- Add garlic and continue to sweat.
- Add salt and pepper to toast. Add sugar and caramelize.
- Add collards and stir. Pour in water, vinegar and hot sauce. Reduce heat to low and cook covered for one hour or until collards are tender.
- In a blender or food processor, mix cream cheese and heavy cream together until smooth.
- On medium heat, add cream to collards and stir until incorporated,
- Add parmesan and mix.
- Add Cheddar and Mix.
- Serve with cornbread and enjoy!