Braised Beef Short Ribs with Cheesy Horseradish Grits and Sweet and Sour Porter Sauce
"Slow cooked short ribs with a porter sauce are served over cheese grits...."
INGREDIENTS
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4 large meaty bone-in beef short ribs (approximately 2 – 1/2 pounds)
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Salt and pepper to taste
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1/2 cup all-purpose flour
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2 tablespoons light olive oil
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1 – 12 ounce bottle porter, stout or your favorite dark beer (Since I was using Colorado beef, I used a Colorado porter from Left Hand Brewery in Longmont)
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1/4 teaspoon dried thyme
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1 large garlic clove, thinly sliced
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1 medium size onion, sliced into quarters from end to end
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1 tablespoons tomato paste
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1 tablespoon butter
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2 teaspoons lightly packed dark brown sugar
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2 teaspoons balsamic vinegar
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Fresh parsley or a couple of chopped green onions for garnish
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2 – 1/2 cups water
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1/2 teaspoon kosher salt
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1 cup quick cooking grits
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1 tablespoon butter
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1/3 – 1/2 cup half and half (depending on how soft you like your grits)
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1/2 cup grated sharp white cheddar cheese
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1/4 teaspoon granulated garlic
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2 teaspoons horseradish
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White pepper to taste
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