In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them in the pot until browned on all sides. Remove and set aside.

In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.

Return the short ribs to the pot and pour in the beef broth and red wine. Add thyme and season with salt and pepper. Bring to a simmer, cover, and cook on low heat for about 2.5 to 3 hours, until the meat is tender and easily shreds with a fork.

Preheat your grill or a skillet over medium-high heat. Rub the ribeye steaks with olive oil, minced garlic, chopped rosemary, salt, and pepper. Grill or sear the steaks for about 4-5 minutes per side for medium-rare, adjusting the time based on your preferred doneness. Remove from heat and let rest for a few minutes before slicing.

In a saucepan, bring 4 cups of water to a boil. Slowly whisk in the grits and reduce the heat to low. Cook the grits, stirring occasionally, until thickened (about 20-25 minutes).

In a separate small pan, sauté the minced garlic in a bit of olive oil until fragrant (about 1 minute). Stir the sautéed garlic into the grits, along with the heavy cream and grated Parmesan cheese. Season with salt to taste. Stir until creamy and smooth.

On a plate, create a bed of creamy garlic Parmesan grits. Top with shredded short ribs and sliced ribeye steak. Garnish with chopped fresh parsley and serve immediately.