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Shiner Braised Beef Short Ribs With Cheese Grits

3 to 4 pounds beef short ribs, cut in 3-inch pieces

Salt and pepper

1/2 cup flour

2 tablespoons vegetable oil

1 large onion, coarsely chopped

2 cloves garlic, minced

1 cup baby carrots

1 cup coarsely chopped celery

2 cups Shiner bock

2 cups beef broth

1 teaspoon Worcestershire sauce

1 teaspoon Tabasco hot pepper sauce

1 teaspoon dried leaf rosemary

1/2 teaspoon dried thyme

Chopped parsley for garnish 

Heat oven to 300°. Sprinkle ribs with salt and pepper; toss with the flour. In a roasting pan or Dutch oven, heat oil over medium heat. Add the short ribs in 1 layer. Cook, turning frequently, until well browned. Add onion, garlic, carrots and celery, stirring until the onions start to caramelize. Add Shiner bock, beef broth, Worcestershire, Tabasco and herbs. Bring to a boil. Cover and bake in oven for 3 1/2 hours. Strain the broth into a large saucepan. Skim off excess fat. Bring to a boil, uncovered, then reduce heat to medium and simmer for 5 minutes, until slightly thickened. Return the broth to the short ribs and vegetables. Heat through. Garnish with parsley to serve over Jalapeno Cheese Grits. Serves 6-8.


About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

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