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RECIPE
14 INGREDIENTS 17 STEPS 4hr

Barbecue Braised Short Ribs with Cauliflower Grits

4.5
4 Ratings
Short Ribs are my favorite cut of beef, but it was not until recently that it occurred to me to actually make them. Turns out, they are ridiculously easy—dare I say idiot-proof—to make.
Barbecue Braised Short Ribs with Cauliflower Grits Recipe | SideChef
Short Ribs are my favorite cut of beef, but it was not until recently that it occurred to me to actually make them. Turns out, they are ridiculously easy—dare I say idiot-proof—to make.
Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
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Delicious, seasonal recipes for weeknights, dinner parties and beyond!!
http://www.lideylikes.com
4hr
Total Time
$8.12
Cost Per Serving

Ingredients

Servings
4
US / METRIC
2 lb
Boneless Beef Short Ribs
trimmed of excess fat and cut into 2 1/2-inch pieces
to taste
to taste
Freshly Ground Black Pepper
2 Tbsp
Extra-Virgin Olive Oil
3 cups
about 3 small onions
1 clove
Garlic , minced
16 fl oz
Guinness® Stout Beer , divided
1 1/2 standard bottles
1 1/2 cups
Barbecue Sauce
sweet or spicy
1 head
core removed and chopped into small florets
1/2 cup
Polenta Grits
2/3 cup
Grated Sharp Cheddar Cheese
1 cup
to taste
for serving
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Nutrition Per Serving

VIEW ALL
CALORIES
1155
FAT
61.4 g
PROTEIN
54.5 g
CARBS
91.0 g

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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Nutrition Per Serving
Calories
1155
% Daily Value*
Fat
61.4 g
79%
Saturated Fat
26.3 g
132%
Trans Fat
2.5 g
--
Cholesterol
199.2 mg
66%
Carbohydrates
91.0 g
33%
Fiber
8.9 g
32%
Sugars
52.5 g
--
Protein
54.5 g
109%
Sodium
1561.9 mg
68%
Vitamin D
0.2 µg
1%
Calcium
369.9 mg
28%
Iron
8.3 mg
46%
Potassium
1570.6 mg
33%
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