Preheat the oven to 425 degrees F (220 degrees C).
Pat the Boneless Beef Short Ribs (2 pound) dry with a paper towel and toss with Kosher Salt (to taste) and of Freshly Ground Black Pepper (to taste).
In a medium sized Dutch oven, heat the Extra-Virgin Olive Oil (2 tablespoon) 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.
Remove and repeat with the rest of the short ribs.
Add the Yellow Onion (3 cup) to the pan drippings and cook over medium heat for 8-10 minutes, until the onions are translucent.
Add the Garlic (1 clove) and cook for 1 more minute, until fragrant.
Pour Guinness® Stout Beer (12 fluid ounce) into the pan and cook over low heat for 10 minutes, or until the liquid has reduced considerably.
Add the Guinness® Stout Beer (4 fluid ounce) with the Barbecue Sauce (16 ounce), 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.
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).
Cook for 2 1/2 -3 hours, until the short ribs are tender and almost falling apart.
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.
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.
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.
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.
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.
Off the heat, stir in the Unsalted Butter (1 tablespoon), 1 teaspoon Kosher Salt (to taste) and 1/2 teaspoon of Freshly Ground Black Pepper (to taste).
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).