Braised Beef Short Ribs with Cheesy Horseradish Grits and Sweet and Sour Porter Sauce

Braised Beef Short Ribs with Cheesy Horseradish Grits and Sweet and Sour Porter Sauce is a Southern recipe that serves 4. One serving contains 434 calories, 10g of protein, and 18g of fat. For $1.32 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe is liked by 1717 foodies and cooks. This recipe from Creative Culinary requires balsamic vinegar, green onions, sharp cheddar cheese, and white pepper. From preparation to the plate, this recipe takes approximately 5 hours and 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 68%. This score is pretty good. Braised Short Ribs with Cheesy Grits, Braised Beef Short Ribs with Potato Puree, Swiss Chard, and Horseradish Cream, and Curry Beef Short Ribs With Horseradish Sauce are very similar to this recipe.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 300 minutes

 

Ingredients:

2 teaspoons balsamic vinegar

4 large meaty bone-in beef short ribs (approximately 2 – 1/2 pounds)

2 teaspoons lightly packed dark brown sugar

1 tablespoon butter

1/4 teaspoon dried thyme

1/2 cup all-purpose flour

1 large garlic clove, thinly sliced

1/4 teaspoon granulated garlic

Fresh parsley or a couple of chopped green onions for garnish

1/3 – 1/2 cup half and half (depending on how soft you like your grits)

2 teaspoons horseradish

1/2 teaspoon kosher salt

2 tablespoons light olive oil

1 medium size onion, sliced into quarters from end to end

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)

1 cup quick cooking grits

Salt and pepper to taste

1/2 cup grated sharp white cheddar cheese

1 tablespoons tomato paste

2 – 1/2 cups water

White pepper to taste

Equipment:

frying pan

slow cooker

oven

sauce pan

sieve

whisk

Cooking instruction summary:

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.

 

Step by step:


1. Season short ribs with salt and pepper to taste. Dust on all sides with flour; set aside.

2. Heat a medium size skillet over medium high heat.

3. Add oil and heat until it is hot.

4. Add the short ribs and brown on all sides.

5. Transfer to a slow cooker set to low.

6. 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.

7. Remove the short ribs from the slow cooker and carefully transfer to a large plate, cover to keep warm.

8. 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.

9. Serve short ribs over a bed of grits (recipe follows), drizzle with sauce and sprinkle with parsley or sliced green onions.

10. 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.

11. Remove from the cover and whisk in the half and half, cheese, garlic, horseradish and white pepper.

12. Whisk until cheese is melted.

13. Serve while hot.


Nutrition Information:

Quickview
439k Calories
10g Protein
17g Total Fat
55g Carbs
14% Health Score
Limit These
Calories
439k
22%

Fat
17g
28%

  Saturated Fat
7g
46%

Carbohydrates
55g
19%

  Sugar
7g
9%

Cholesterol
30mg
10%

Sodium
661mg
29%

Get Enough Of These
Protein
10g
22%

Vitamin C
100mg
122%

Vitamin A
2756IU
55%

Folate
134µg
34%

Vitamin B1
0.41mg
27%

Vitamin K
22µg
22%

Vitamin B2
0.37mg
22%

Phosphorus
208mg
21%

Vitamin B6
0.41mg
20%

Fiber
4g
19%

Vitamin B3
3mg
19%

Manganese
0.36mg
18%

Vitamin E
2mg
17%

Iron
2mg
16%

Calcium
155mg
16%

Selenium
8µg
12%

Magnesium
45mg
11%

Potassium
387mg
11%

Zinc
1mg
9%

Copper
0.14mg
7%

Vitamin B5
0.6mg
6%

Vitamin B12
0.22µg
4%

Vitamin D
0.18µg
1%

covered percent of daily need
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Food Trivia

The oldest evidence for soup is from 6,000 B.C. and calls for hippopotamus and sparrow meat.

Food Joke

Wu`s Coffee Abraham Grossman, the rich young bachelor, is entertaining a gorgeous woman, Gloria, with dinner in his penthouse. As his Chinese servant pours the coffee, Gloria asks, "Wu, how do you make such delicious coffee?" "Me take plenty boiled water," explains Wu, "and stir in coffee, velly, velly slow." "Yes," says Gloria, "but it is so clear. How do you strain it so cleverly?" "Me take master’s silk socks..." begins Wu. "What!" shouts Grossman. "You take my best silk socks to strain the coffee?" "Oh, no, master," replies Wu. "Me never take master’s clean socks."

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