Sweet Potato Grits:
Preheat the oven to 375°F.
In a large pot or Dutch oven, heat half grapeseed oil over medium-high. Add short ribs, turning to brown on all sides. Once all ribs are brown, remove from pot and set aside. Pour used oil out.
Return pot back to stove over medium high heat, and add remaining oil and add the Asian pear, lemongrass, ginger and scallions and cook for a few minutes. Add the gochujang and tomato paste and cook for 1-2 minutes to caramelize. Add the red wine, beef stock, soy sauce, sesame oil, orange zest and juice, fish sauce, sesame seeds, bay leaf and 1 quart water and bring to a simmer. Add the short ribs back, nestling them in so they are covered with liquid. Braise in the oven for 40 minutes.
Lower the oven temperature to 250°F and continue to cook until the short ribs are fork-tender, about 2 hours and 15 minutes to 2 hours and 45 minutes.
Transfer the short ribs to a sheet tray and cover with foil to rest. Strain the cooking liquid, return to the Dutch oven and simmer over medium-high heat until reduced by half. Serve the short ribs over the Sweet Potato Grits.
For the Sweet Potatoes and Grits:
Preheat oven to 375°F. Rinse the sweet potato to remove any dirt and then prick with a fork. Wrap the sweet potato in aluminum foil, place in oven and bake for 40 mins. Gently squeeze the sweet potato to make sure it is soft all the way through. Allow the sweet potato to cool slightly, and scoop out cooked flesh.
Place 4 cups of water and one teaspoon of salt to a medium, heavy bottom sauce pot and bring to a boil over high heat. Once it reaches a rolling boil, whisk in the uncooked yellow grits. Stir the mixture until it comes back up to a boil, then reduce the heat to the lowest setting, place a lid on top, and let simmer for 15 minutes.
Remove the lid and give them a good stir to help them finish absorbing the water. Add the fork crushed sweet potatoes and stir until well mixed. Fold in the butter and stir again until smooth. Add remaining salt and stir. Serve hot.
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