Braised Beef Short Ribs with Smoked Gouda Grits

6 each 9 to 12-ounce bone-in beef short ribs
2 tablespoons Creole seasoning
1 tablespoon kosher salt
2 to 3 tablespoons light olive oil
1 1/2 cups yellow onion, medium dice
1 cup celery, medium dice
1/2 cup green bell pepper, medium dice
1 to 2 medium-sized carrots, chopped
1 tablespoon fresh garlic, finely chopped
1 1/2 cups red wine
1-14.5 ounce can diced tomatoes
4 cups beef stock, heated
1 tablespoon fresh thyme leaves, chopped
2 bay leaves
1/2 teaspoon cayenne pepper
1 cup brandy
1 cup glace de veau or glace de viande*
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
Fresh Italian parsley or chives, chopped, for garnish
Smoked Gouda Cheese Grits

Preheat oven to 325° F

Season the ribs with the Creole seasoning and salt.

Heat one to two tablespoons of the olive oil over high heat in a 14-inch heavy-duty skillet. Once the oil is smoking hot, place three of the short ribs in the skillet and sear each side for three to four minutes. Once seared, remove and place in a three-quart roasting pan. Repeat the process with the remaining short ribs, adding more olive oil to the pan if necessary.

Once all the short ribs have been seared, drain the fat from the skillet, leaving just enough to coat the bottom of the pan. Add the butter and flour to the skillet to create a dark roux, cooking until it reaches the color of dark chocolate.

Add the onion, celery, bell pepper, and carrots to the skillet. Sauté for four to five minutes, just until the vegetables begin to soften. Add the garlic and cook for two more minutes.

Add the red wine and cook for six to seven minutes, until most of the wine has reduced. Stir in the diced tomatoes, heated beef stock, fresh thyme, and bay leaves, and bring to a boil.

Pour the broth mixture over the short ribs. Cover the roasting pan tightly with foil and place on the center rack of the oven.

After three hours, start checking the ribs for doneness. Carefully remove the aluminum foil and test one rib by sticking it with a fork; they should be tender enough to be eaten without a knife. If they require additional cooking, recover with foil and place back in the oven. Check for doneness every fifteen minutes.

Once the ribs are tender, remove them from the roasting pan and place on a serving platter covered tightly with foil.

Strain the cooking broth into a six-quart saucepot. Use a ladle to skim off the fat. Add the brandy and glace de veau and bring to a fast boil. Reduce the sauce until you have one and a half cups.

Make the grits while the sauce is reducing.

Serve with the grits on the base of the plate, followed by the short ribs and sauce. Garnish with fresh Italian parsley or chives just before serving.