Mexican Style Wagyu Short Ribs and Grits courtesy of Chef Mike Castaneda


  • 1 pack KC Cattle Co Wagyu Short Ribs
  • 1 cup Modelo beer
  • 2 cup favorite salsa
  • 1 cup diced yellow onion
  • ½ cup diced poblano pepper
  • Drizzle vegetable oil
  • 1 cup beef stock
  • ½ tsp oregano
  • 2 cloves garlic
  • 29 oz can of hominy
  • 1 tbsp of butter
  • 1 cup diced white onion
  • 1 clove garlic minced
  • 1 pint heavy cream
  • Salt
  • Cilantro to garnish


Start by getting a dutch oven very hot and adding a touch of oil to the pan. Season beef short ribs with salt and pepper then sear to get a nice crust on the meat, then remove meat from the pan. Once the meat is removed add the onion, pepper, garlic, oregano and salt and pepper then saute until the veggies start to soften. Once they soften, deglaze the pan with the Modelo and scrape the good bits from the bottom of the pan. Next, add your meat back to the skillet and add your salsa and beef stock. Cover with a lid and place in a 300 degree oven 1 ½ - 2 ½ hours until the meat is tender.

While the meat is in the oven braising, take a pad of butter and melt it down then add your onion and garlic and cook until it starts to soften. Next, add your can of strained hominy and heavy cream and simmer for 10-15 minutes. Once it has simmered, take the contents of the pot and place in a blender and blend until relatively smooth. If the mixture is too thick add more cream, if it is too thin return blended mixture to the pan and heat to reduce liquid.

To plate, drop grits into a bowl and top with tender short ribs, a little of the cooking liquid and some cilantro to garnish.


Chef Mike Castaneda @foodiemikec is ranked one of the Top 10 cooks in America by Food Network and placed Top 10 in the World Food Championships

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