Prep Time: 5 min. • Cook Time: 1 hr.
Preheat oven to 500°F. Rub short ribs with 1 teaspoon of salt and ½ teaspoon of ground black pepper. Place on sheet pan and roast until nicely browned, about 10-15 minutes.
Place the browned short ribs in the Instant Pot with the enchilada sauce and 1 cup water. Seal the lid and set the Instant Pot for 40 minutes.
While the beef cooks, bring 4 cups of water to a boil and whisk in the grits. Return to a boil, whisking. Reduce heat to low and cook for 30 minutes. Remove from the heat and stir in the shredded cheddar and a pinch of salt.
While the grits cook, peel and thinly slice the red onion. Cut and juice half the lime, reserving the other half for another recipe. Pick cilantro leaves from the stems and thinly slice the sweet peppers.
Release the pressure from the Instant Pot. Check if the short ribs are tender; if needed, cook another 5 minutes. If the sauce is a little thin, transfer to a small pot and boil to reduce until thickened, skimming off any excess fat.
Toss the red onions, cilantro, and sliced peppers with the lime juice and a pinch of salt. Divide the grits between 4 plates, top with the short ribs and enchilada sauce. Garnish with onion pepper salad.
Approximate Nutritional Information (Per serving): Nutritional Information (Per serving): Calories 1090, Fat 80g, Sat Fat 35g, Trans Fat 3.5g, Cholesterol 185mg, Sodium 1620mg, Total Carbohydrate 45g, Fiber 5g, Sugars 7g, Protein 49g ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Soy-Free, Egg-Free