Short Rib Bourbon Stew With White Cheddar Grits

Directions

1. 1. In a mixing bowl, season the short-ribs with salt and pepper. Toss with flour and mix well.
2. 2. In a large dutch oven, add in 1/2 c. of oil. Add in 1/2 batch of the meat a time and brown them. Repeat.
3. 3. After 3 or possibly 4 min -take the beef ribs out and set aside. Add in 1/2 c. bourbon to deglaze pan. Add in beef stock -add in garlic, bay leaves, thyme and a tsp. black pepper. Then add in short ribs back to the pan with stock Cook for 2 hrs.
4. 3. In a mixing bowl, add in pearl onions, baby carrots peeled, baby turnips new potatoes quartered and season with salt and pepper. Add in vegetables to stew and cook for 1/2 hour. Stir in 1/4 c. finely minced parsley. Then stir in 2 tbsp horse-radish. Check the seasoning and add in salt and pepper if needed. Keep hot till ready to serve with grits.
5. 4. TIP: If you want liquid to thicken liquid of the stew make a slurrey with 2 tbsp flour (or possibly 2 tbsp corn-starch) + 2 tbsp water and mix into broth of stew.
6. Serves 4.
7. White-Cheddar Grits:1. Bring the lowfat milk, seasoned with salt, to boil in a medium-size saucepan over medium heat. Add in the remaining butter. While stirring, slowly add in the grits, breaking up any lumps.
8. 2. Cook over medium heat, stirring occasionally, till the grits are tender and slightly thick, 15 to 20 min. Add in the heavy cream and 1/4 c. of the cheese, stirring till the cheese is completely melted. Season with salt/pepper.