Braised Beef Short Ribs with Smoked Gouda Grits — Robert St. John

Ingredients

• 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 1/2 ounces 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