Guinness-Braised Short Ribs with Cheese-Bacon Grits

Ingredients

for the braised short ribs
3 lbs beef short ribs
1/2 Cup flour
1 teaspoon salt
1 teaspoon pepper
1/4 Cup olive oil
1 medium onion, chopped
1 carrot, chopped
2 stalks celery, chopped
4 cloves garlic, minced
3 Cups beef broth
1 Cup Guinness beer
1/3 red wine vinegar
1 Tablespoon tomato paste
1 Tablespoon brown sugar
1 teaspoon thyme
2 teaspoons chipotle powder

for the cheese bacon grits
1 1/2 Cups milk
1 1/2 Cups water
1 Cup quick cooking grits
1 Cup shredded cheddar cheese
1 lb bacon, crispy and crumbled
1/4 Cup parsley, minced for garnish

Preparation

1. Preheat oven to 300.

2. Pat ribs dry with paper towels.  Combine flour, salt and pepper in a plastic bag. Add short ribs one at time to bag and coat with mixture and set aside.

3. Pour olive oil into a dutch oven. Over high heats, sear short ribs in batches until brown on all sides. When browned, set aside.

4. Reduce heat to medium, add onion, celery, carrot and garlic and fry until soft about 15 minutes.

5. Return short ribs to dutch oven, add beef broth, vinegar, beer, tomato paste, brown sugar, thyme and chipotle powder. Cover, and place in oven and cook until tender about 3 hours.

6. When shorts ribs are done begin making grits by placing milk and water in a 3 quart saucepan over medium heat. Bring to boil, stirring frequently. Add grits slowly, stirring constantly. Lower heat and cook until thick, about 10 minutes. Remove from heat and add 3/4 of the cheese and bacon and stir until the cheese is melted.

7. To serve: place a spoonful of grits in a shallow bowl; sprinkle with more cheese and bacon. Place a short rib on top and drizzle with cooking liquid, and garnish with parsley.

Serves 6