Moink in the Wild: Short Ribs with Ancho Chile Grits

We were happy to partner with Natalie Paramore for this delicious Short Ribs with Ancho Chile Grits recipe!

Short Ribs with Ancho Chile Grits

I always love making fresh recipes with bold flavors but every now and then, ok like weekly, I get a craving for a stick-to-your-ribs comfort meal. And that craving usually involves cheese and spice haha! I think that is I why I find myself on the hunt for great Mexican-inspired meals. That’s where the idea for this Short Ribs with Ancho Chile Grits comes from. A great fusion of Mexican flavors on this southern dish.

Short Ribs with Ancho Chile Grits

Short Ribs with Ancho Chile Grits

We recently went to Santa Fe, NM with some friends over New Years. We absolutely fell in love with all the flavors of Santa Fe! There were so many different types of chiles and we loved their enchilada sauces which were almost always a choice between red or green or a combination and my personal favorite “Christmas Style” which is red and green mixed.

After returning home, I found myself craving those heart enchiladas and loads of chiles! So, I dug around the cabinets and freezer one night and found some grits and short ribs and some dried ancho chiles and this recipe was born! I always like to try and use ingredients that I have on hand so this is a great recipe to use with whatever grain you have already.

Short Ribs with Ancho Chile Grits

I partnered with Moink, an ethical meat delivery service, to make this recipe! BMW and I loved picking out our box. Each meat delivery box is completely customizable, you can choose a base box and then switch out different meats that you’d prefer to receive that time. I loved it because we were able to order a filet mignon and salmon, along with some chicken thighs and even lamb chops! Each Moink box comes with 13-16 pounds of humanely-raised meat, working out to be less than $4.50 per serving, and shipping is always free.

What I like most about Moink is that it’s farmer-owned and operated. The company is on a mission to change our food system and put the highest-quality meat on every table. It’s nice for me because it takes the guesswork out of knowing if what I am buying is actually good for the animals and good for the environment. Each farmer and rancher are vetted by Moink to meet their high standards for the ethical treatment of animals. The beef and lamb are grass-fed, the chicken, beef, lamb and pork are pasture-raised, and the fish is sustainably wild-caught in Alaska. The meats are all free of antibiotics, growth hormones, genetically-modified grains, artificial colors or solutions, sugar and nitrites/nitrates.

Short Ribs with Ancho Chile Grits

Short Ribs with Ancho Chile Grits

Short Ribs with Ancho Chile Grits

Makes 2-3 large servings


  • 2 tablespoons garlic
  • 1 cup white onion
  • 2 cups chicken stock
  • 1 cup heavy cream or buttermilk
  • 2 cups white grits
  • 1 1/2 cups grated White Cheddar cheese
  • 4 ounces dried ancho chiles (about 4 dried chiles)
  • 4 tablespoons unsalted butter
  • 2 lbs bone-in Short ribs from Moink
  • 1 teaspoon each of kosher salt and black pepper
  • 1 tablespoon red wine vinegar


  1. Soak dried ancho chiles in very hot water for about 20 minutes or until softened. Drain and reserve about 1 cup of water. Remove stems.
  2. In a food processor, pulse together ancho chiles with onion and garlic, adding a tablespoon of reserved water as needed to mix until chunky paste forms.
  3. Season Moink Short Ribs with salt and pepper. Heat a skillet to high and add olive oil. Brown all sides of the short ribs, about 2 minutes each side.
  4. In a slow cooker on high heat, place short ribs in and cover with ancho chile paste and red wine vinegar. Pour remaining reserved water in. Let cook for 3 ½ hours or until meat is cooked through and fork tender.
  5. During the last 45 minutes of cook time, begin making the grits. In a skillet, combine grits and chicken stock over medium heat. Stir frequently until all liquid is absorbed, about 15 minutes.
  6. Add cream or buttermilk to grits let liquid absorb. Then melt butter into grits. Add grated white cheddar cheese and combine until melted. Season with salt to taste.
  7. Put grits on a plate and top with short ribs and pour juices from slow cooker over the top. Serve hot!

Short Ribs with Ancho Chile Grits

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We can’t wait to see what sorts of recipes you make with your Moink Box! Be sure to tag us @moinkbox or #GetMoinked so we can see your yummy creations. Enjoy!


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