Lunch: BBQ Braised Short Ribs with Cheesy Cauliflower Grits

Recipe by Lidey Heuck Ridiculously easy—dare I say idiot-proof—these ribs will put your other dinners this week to shame.

Ingredients

2 lb. boneless beef short ribs, trimmed of excess fat and cut into 2 1/2-inch pieces
kosher salt and freshly ground black pepper
2 tbsp. Extra virgin olive oil
3 c. chopped yellow onion (about 3 small onions)
1 tbsp. minced garlic (about 3 cloves)
16 oz. Guinness draught beer (1 1/2 standard bottles)
16 oz. sweet or spicy barbecue sauce
1 medium head cauliflower, core removed and chopped into small florets
1/2 c. old-fashioned grits, such as Quaker
2/3 c. grated extra-sharp white cheddar cheese
1 tbsp. unsalted butter
1 c. whole milk, plus extra for finishing
Fresh chives, for serving

Instructions

For the Short Ribs: Preheat oven to 425 degrees F. Pat short ribs dry with paper towel and toss with 1 tsp. salt and 1 tsp. pepper.
In medium-sized Dutch oven, heat olive oil over medium heat. When the oil is hot, add half the short ribs, and cook for about 3 minutes on each side, until ribs are nicely browned all over. Remove and repeat with the rest of the short ribs.
Add onions to pan drippings and cook over medium heat for 8 to 10 minutes, until onions are translucent. Add garlic and cook for 1 more minute, until fragrant (careful not to burn the garlic!)
Pour one 12 oz. bottle of Guinness into pan and cook over low heat for 10 minutes, or until liquid has reduced considerably. Add 6 oz. (one half bottle) of Guinness, along with the barbecue sauce, and stir to combine. Add short ribs back to the pot and spoon sauce on top so they are covered as much as possible.
Bake uncovered until the sauce is boiling, about 15 or 20 minutes. Cover pot and reduce the oven temperature to 325 degrees F. Cook for 2 1/2 to 3 hours, until short ribs are tender and almost falling apart. Spoon any visible fat from the surface and serve hot on a bed of Cheesy Cauliflower Grits (recipe follows) with a sprinkling of minced chives.
For the Cheesy Cauliflower Grits: In medium saucepan with a tight fitting lid, bring 2 inches of water to boil over medium heat. Add cauliflower florets, cover and cook for 5 to 7 minutes, until cauliflower is very tender. Drain and transfer the cauliflower to the bowl of food processor fitted with a steel blade. Process until the cauliflower is pureed, about 30 seconds. Stir in 1/2 tsp. salt and 1/4 tsp. pepper. Set aside.
In same saucepan, bring 2 1/2 cups of water to a full boil. Slowly whisk in the grits, cover and turn the heat to a simmer. Simmer for 5 minutes, stirring often, until the grits have just begun to thicken. Pour in 1 cup of milk and cook over low heat for 5 to 10 minutes, until the grits are cooked and are the consistency of a thin porridge. Add pureed cauliflower and the cheese. If the grits are too thick (this will depend on the size of your cauliflower) add up to 1/2 cup more milk. Off the heat, stir in the butter, 1 tsp. salt, and 1/2 tsp. pepper.
To reheat: Heat grits over low heat, stirring often. Taste and re-season with salt and pepper.