Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Pat the
Boneless Beef Short Ribs (2 lb)
dry with a paper towel and toss with
Kosher Salt (to taste)
and of
Freshly Ground Black Pepper (to taste)
.
Step 3
In a medium sized Dutch oven, heat the
Extra-Virgin Olive Oil (2 Tbsp)
over medium heat. When the oil is hot, add half the short ribs, and cook for about 3 minutes on each side, until the ribs are nicely browned all over.
Step 4
Remove and repeat with the rest of the short ribs.
Step 5
Add the
Yellow Onions (3 cups)
to the pan drippings and cook over medium heat for 8-10 minutes, until the onions are translucent.
Step 6
Add the
Garlic (1 clove)
and cook for 1 more minute, until fragrant.
Step 7
Pour
Guinness® Stout Beer (12 fl oz)
into the pan and cook over low heat for 10 minutes, or until the liquid has reduced considerably.
Step 8
Add the
Guinness® Stout Beer (4 fl oz)
with the
Barbecue Sauce (1 1/2 cups)
, and stir to combine. Add the short ribs back to the pot and spoon the sauce on top so they are covered as much as possible.
Step 9
Bake uncovered until the sauce is boiling, about 15-20 minutes. Cover the pot and reduce the oven temperature to 325 degrees F (160 degrees C).
Step 10
Cook for 2 1/2 -3 hours, until the short ribs are tender and almost falling apart.
Step 11
In a medium saucepan with a tight fitting lid, bring 2 inches of water to a boil over medium heat. Add the
Cauliflower (1 head)
, cover, and cook for 5-7 minutes until the cauliflower is very tender.
Step 12
Drain and transfer the cauliflower to the bowl of a food processor fitted with a steel blade. Process until the cauliflower is pureed, about 30 seconds. Stir in 1/2 teaspoon of
Kosher Salt (to taste)
and 1/4 teaspoon of Freshly Ground Black Pepper ( to taste). Set aside.
Step 13
In same saucepan, bring 2 1/2 cups of Water to a full boil. Slowly whisk in the
Polenta Grits (1/2 cup)
, cover, and turn the heat to a simmer. Simmer for 5 minutes, stirring often, until the grits have just begun to thicken.
Step 14
Pour in
Milk (1 cup)
and cook over low heat for 5 to 10 minutes, until the grits are cooked and are the consistency of a thin porridge.
Step 15
Add pureed cauliflower and the
Sharp Cheddar Cheese (2/3 cup)
and stir until melted and combined. If the grits are too thick (this will depend on the size of your cauliflower) add up to 1/2 cup more milk. Remove from heat.
Step 16
Off the heat, stir in the
Unsalted Butter (1 Tbsp)
, 1 teaspoon
Kosher Salt (to taste)
and 1/2 teaspoon of
Freshly Ground Black Pepper (to taste)
.
Step 17
When the ribs are finished, Spoon any visible fat from the surface and serve hot on a bed of Cheesy Cauliflower Grits with a sprinkling of
Fresh Chives (to taste)
.
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