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:
covered percent of daily need
