Executive Chef at Beer Kitchen shares the recipe for braised short ribs with grits

The Executive Chef at Beer Kitchen stopped by the KC Live to make a new menu item, BBQ Creekstone Short Ribs with Anson Mills Cheddar Grits. Celebrate Craft Beer Week with Beer Kitchen May 12 - 19. 

www.beerkitchenkc.com

Anson Mills Cheddar Grits

1 stick butter
1/2 cup yellow onion, fine dice
2 tablespoons fresh garlic, shaved paper thin
4 cups hot water
2 tablespoons vegetable base
1 cup yellow grits
4 oz. Tillamook cheddar, grated
3/4 cup sour cream
salt and pepper, to taste

In a small stock pan over medium heat, melt butter. Add onions and garlic and saute until lightly brown. in large bowl, mix water and vegetable base. Add mixture to stock pot and bring to boil. Add grits. Reduce heat to medium and stir constantly. Cook until thickened, approx. 15 minutes. Once thickened, remove from heat and fold in cheese and sour cream. Cover and let stand for 30 minutes. 
 

BBQ Short Rib Braise

3 3/4 lbs Cripple Creak Short Ribs
1/2 cups rib rub
6 cups water
3 tablespoons beef base
1 cup Gates BBQ Sauce

Preheat over to 300 degrees. Generously rub with rib rub and let stand in refrigerator for 15 minutes. Aggressively sear on all sides in heavy bottom pan, and transfer to deep roasting pan. In large bowl, mix water, beef base and BBQ sauce. Pour sauce over short ribs and cover with aluminum foil. Bake for 3 hours and 15 minutes. 

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