Friday, January 3, 2014

Espresso Stout Braised Short Ribs over Point Reyes Blue Grits

Espresso Stout Braised Short Ribs over Pt. Reyes Blue Grits

If this blog post title didn't grab you, we simply cannot be friends. The very makeup of all my relationships is based on a mutual love for cheesy grits. All of these flavors are just wowza. The Hitachino Nest Espresso Stout that I braised these short ribs in is so delightful, you will need to get one bottle to cook with and one to sip on.

For short ribs: 
3 tablespoons brown sugar
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons fresh ground black pepper
2 teaspoons kosher salt
1/2 teaspoon Coleman's dry mustard
2 - 3 beef short ribs (about 2 lbs)
1 - 2 leeks (1 cup chopped)
3 tablespoons Sola Stella Extra Virgin Olive Oil
4 purple carrots, greens trimmed (but not cut off) and cut in half
1 - 2 celery ribs, chopped
2 bay leaves
4 cloves garlic, chopped
1 cup beef broth
1 11.25 oz bottle Hitachino Nest Espresso Stout
1 15 oz can diced tomatoes
Fresh flat leaf parsley, for garnish 

For grits: 
3 cups chicken broth
1 cup Mill King whole milk 
3 cloves garlic, minced 
1 generous pinch crushed red pepper 
1 cup corn meal 
1/3 lb Point Reyes Original Blue, crumbled 
Sea salt and fresh ground pepper, to taste

Stir together brown sugar, paprika, cumin, pepper, salt, and mustard in a small bowl until combined. Generously rub all sides of ribs with spice mixture. Chill uncovered for 1 hour to marinate. Meanwhile, prep remaining ingredients and chop veggies. Put oven rack in lower third of oven and preheat oven to 300. Heat evoo in large, oven safe pot or dutch oven over high heat until hot, but not smoking and quickly brown ribs on all 3 meaty sides (but not bone side) about 1 minute per side. Transfer meat to a plate to rest. Then add leeks, carrots, celery, and bay leaves to the same pot and cook over medium-low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add garlic and cook an additional minute. Add broth, beer, tomatoes and then ribs. Bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is tender, about 3 hours. In last hour or so, prepare grits: bring broth and milk to a boil, add garlic and red pepper. Gradually whisk in corn meal, reduce heat to a low simmer. Cover and cook until thickened, stirring occasionally. Stir in blue cheese until melted and combined. Season with salt and pepper to taste. Ladle grits into a bowl and place a short rib and some veggies on top. Garnish with parsley and serve with a glass of Hitachino Nest Espresso Stout.

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