Wayne Boatwright wrote:
> On Fri 21 Mar 2008 09:12:44p, Wayne Boatwright told us...
>
>> I bought two packages of beautiful short ribs tonight, and although
>> I've cooked them many times in the past, I'm looking for a different
>> and perhaps spicy recipe. I can braise or use the pressure cooker,
>> as far as cooking methods.
>>
>> All suggestions gratefully received...
>>
>> TIA
>>
>
> Following up to my own post, I am not intrested in recipes that
> contain red wine. Beer, stout, etc., would be okay.
>
How do you feel about bourbon? <wink> From the grits.com site; originally
attributed to Emeril.

Short Ribs Bourbon Stew with White Cheddar Grits

4 lbs. beef short-ribs, cut into individual ribs
4 c. beef or veal stock
Salt and freshly ground black pepper
2 Tbs. chopped fresh thyme leaves or 1/2 tsp. dried
1 pint pearl onions
1 c. all-purpose flour
1 c. baby carrots or 1 cup sliced carrots
1/2 c. olive oil
1 c. baby turnips or 1 cup sliced turnips
1/2 c. bourbon
1-1/2 pounds small red potatoes
3 Tbs. chopped garlic
1/4 c. finely chopped parsley
3 bay leaves
2 Tbs. prepared horseradish

In a mixing bowl, season the short-ribs with salt and pepper. Toss with
flour and mix well. In a large dutch oven, add 1/2 cup of oil. Add 1/2 batch
of the meat a time and brown them. Repeat. After 3 or 4 minutes, take the
beef ribs out and set aside. Add 1/2 cup bourbon to deglaze pan. Add stock,
garlic, bay leaves, thyme and a teaspoon black pepper. Then add short ribs
back to the pan with stock. Simmer on low for 2 hours. In a mixing bowl,
add pearl onions, baby carrots, baby turnips, quartered potatoes. Add
vegetables to stew and cook for 1/2 hour. Stir in 1/4 cup finely chopped
parsley then add the prepared horseradish. Check the seasonings; add salt
and pepper if needed. Keep warm until ready to serve with grits. If you
want
to thicken the stew make a slurry with 2 Tbs. flour (or 2 Tbs. cornstarch)
+ 2 tablespoon water and mix into the broth.

Serve with white cheddar grits:

2-1/2 c. milk
1/2 c. quick-cooking (not instant!) grits
2 Tbs. heavy (whipping) cream
1/2 c. grated white cheddar cheese

Bring the milk, seasoned with salt, to boil in a medium-size saucepan over
medium heat. Add the remaining butter. While stirring, slowly add the grits,
breaking up any lumps. Cook over medium heat, stirring occasionally, until
the grits are tender and slightly thick, 15 to 20 minutes. Add the heavy
cream and 1/4 cup of the cheese, stirring until the cheese is completely
melted. Season with salt/pepper.

NOTE: The recipe never did say what to do with the other 1/4 c. of cheese.
Sprinkle it on top or omit.

Jill