Braised Beef Short Ribs with Cheesy Horseradish Grits

Slow cooked short ribs with a porter sauce are served over cheese grits.

Course Beef, Dinner

Cuisine American

Keyword braised, grits, horseradish, porter, short ribs

Prep Time 15

Cook Time 3

Total Time 3 15

Servings Servings

Calories 572kcal

Author Barb

2 ½ pounds beef short ribs meaty bone-in, approximately 4 large
Salt and pepper to taste
½ cup all-purpose flour
2 tablespoons light olive oil
12 ounces porter beer stout or your favorite dark beer (Since I was using Colorado beef, I used a Colorado porter from Left Hand Brewery in Longmont)
¼ teaspoon dried thyme
1 clove garlic large clove, thinly sliced
1 medium onion sliced into quarters from end to end
1 tablespoons tomato paste
1 tablespoon butter
2 teaspoons lightly packed dark brown sugar
2 teaspoons balsamic vinegar
Fresh parsley or a couple of chopped green onions for garnish

Season short ribs with salt and pepper to taste. Dust on all sides with flour; set aside.
Heat a medium size skillet over medium high heat. Add oil and heat until it is hot. Add the short ribs and brown on all sides. Transfer to a slow cooker set to low.
Pour the porter over the top then add the thyme, garlic and onion; cook for approximately 4 – 5 hours on low or on high for 3 hours or until they are fall apart tender. This can also be done by cooking them in an oven proof dish with a tight fitting lid in a 275 degree oven for approximately 3 hours.
Remove the short ribs from the slow cooker and carefully transfer to a large plate, cover to keep warm.
Pour the juices from the slow cooker through a strainer into a medium size sauce pan (they should measure approximately 2 cups). Cook juices uncovered over medium heat until they start to simmer.
Stir in tomato paste, butter, brown sugar and vinegar. Reduce heat to maintain a slow simmer. Cook to reduce until mixture is slightly thick, approximately 15 – 20 minutes.
Serve short ribs over a bed of grits (recipe follows), drizzle with sauce and sprinkle with parsley or sliced green onions.

Place water in a medium size sauce pan over medium high heat. When water boils, add the salt and then slowly whisk in grits. Reduce heat to low, cover and cook for approximately 5 minutes until water is absorbed and grits are slightly tender.
Remove from the cover and whisk in the half and half, cheese, garlic, horseradish and white pepper. Whisk until cheese is melted.
Serve while hot.