Michigan beat Ohio State for the first time in 10 years and then won the Big Ten championship. While Michigan State and Ohio State fans alike try to downplay it, Michigan earned its first trip to the College Football Playoff. The Wolverines face Georgia on Friday evening in the Orange Bowl.
Georgia was the top-ranked team all season until falling to Alabama in the SEC championship game. It was Georgia’s only loss of the season, but it showed that they aren’t as invincible as everyone thought through the first 12 weeks.
I didn’t have to think too long before I came up with the menu for this week’s Tailgate Tuesday. The official state prepared food of Georgia is grits. I love grits, when they are properly prepared. Perfect.
I decided that this is what I was going to make for our annual Christmas Eve brunch with my wife’s family. I did a whole grits bar, which included four different types of grits, plus pulled pork, beef short rib, chorizo, shrimp and andouille, and a bunch of toppings.
For today’s recipe, I’m only going to show the grits with beef short ribs version, but I highly recommend putting your own spin on a grits bar for a get together with family or friends.
The Grits with Beef Short Ribs Recipe
Step 1: Smoke the beef short ribs
Fire up your smoker to 225 degrees using indirect heat and your choice of wood. I went with cherry on this one because I was also smoking pulled pork at the same time.
To prepare your short ribs, remove the membrane by sliding a butter knife between one bone and the membrane and pulling up. Use a paper towel to keep it from slipping as you tear it off. Next, slather with yellow mustard as a binder, then coat with your favorite beef rub. For this one, I used Thin Blue Smoke’s Cowboy Up, which is a nice and robust coffee-based blend.
Once your smoker is up to temperature, place your short ribs on the grate and close the lid. Let it go for a couple of hours. At this point, you can spritz every 15-30 minutes. I spritzed with root beer on this recipe.
Step 2: Pickle the onions
Thinly slice a whole red onion and put into a large mason jar. In a saucepan, combine 1 cup water, 1/2 cup white vinegar, 1/2 cup apple cider vinegar, 3 tablespoons of maple syrup, and 3 teaspoons of Kosher salt. Bring to a boil, stir, and reduce to a simmer until all salt has dissolved.
Pour the liquid into the mason jar to cover the onions. Let cool for 30 minutes before covering. Refrigerate until ready to use.
Step 3: Braise the beef short ribs
After three hours, your short ribs have gathered plenty of smoke, so now we’re going to braise them to get them nice and tender. You can do this in a foil pan and keep them on the smoker if you want. For ease of this cook, I did the braising part in a — gasp — crock pot. Hey, I wanted to get a few hours of sleep, and since they weren’t taking in any more smoke anyway, I didn’t have to leave them in the smoker.
Place the ribs in the crock pot (or foil pan) along with 1 cup of maple bourbon (I used Knob Creek Smoked Maple), 2 cups beef stock, 1/4 cup Worcestershire sauce, 1 cup water, 1 can root beer, 1 diced onion, and 1 diced carrot.
Set to low (or cover your pan with foil) and cook for 4-5 more hours. At this point, you should be able to pull the bones right out and easily shred the meat. Shred them into the juice and discard the bones.
Step 4: Cook the mushrooms
While your short ribs are almost done braising, it’s time to cook your mushrooms. The recipe I used for this step was from Plain Chicken. Make sure to visit her food blog for more great recipes.
Melt 1 stick of butter and 1/4 cup olive oil in a large skillet over medium heat. Once melted, add your mushrooms, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook for about 15 minutes, stirring often, until most of the liquid has evaporated.
Remove your pan from the heat to add 1/2 cup of bourbon. Once you put it back onto the heat, it’s going to flare up, but don’t freak out. Let the alcohol burn off and stir. Reduce heat to low and add 3 cloves of minced garlic, a handful of chopped fresh parsley, and 2 teaspoons of thyme. Cook a couple more minutes and they are ready to serve.
Step 5: Cook your grits
The final step is to cook your grits. The beef and mushrooms can stay warm while you make these, but you don’t want your grits to sit too long and harden.
Note: My favorite grits by far are from Marsh Hen Mill in Edisto Island, South Carolina. They have several different kinds and they’re all worth trying, as well as their rice and other grains. Tip: Also get the farro and thank me later.
Bring 4 cups of water to a boil along with a good amount of salt. I’m of the opinion that your water should be cloudy when making grits, because it’s better to salt them while cooking than after they’re already cooked.
Once boiling, stir in 1 cup of grits. Stir for at least 30 seconds to help prevent clumping. Now reduce the heat to low, cover, and cook for 20 minutes.
After 20 minutes, the water should be mostly absorbed. Stir in 1 stick of butter until melted. Add a large handful of cheese and stir until melted. Now they are ready to serve.
Step 6: Serve
Scoop some grits into a bowl, top with some shredded beef rib, some bourbon mushrooms, and a few pickled red onions and serve your grits with beef short ribs!
Equipment
- Smoker
- Crock Pot OR Foil Pan
- Large skillet
- Sauce pan
- Mason jar
Ingredients
For the Pickled Red Onions
- 1 Red onion thinly sliced
- 1 cup Water
- ½ cup White vinegar
- ½ cup Apple cider vinegar
- 3 TBSP Maple syrup
- 1 TBSP Kosher salt
For the Beef Short Ribs
- Beef short ribs
- Yellow mustard for binder
- Beef rub
- 1 cup Maple bourbon
- 2 cups Beef stock
- ¼ cup Worcestershire sauce
- 1 cup Water
- 1 can Root beer
- 1 Yellow onion diced
- 1 Carrot diced
- 1 stick Butter
- ¼ cup Olive oil
For the Bourbon Mushrooms
- 1-2 packages Sliced mushrooms
- ½ tsp Kosher salt
- ½ tsp Black pepper
- ½ cup Bourbon
- 3 cloves Garlic minced
- 1 handful Fresh parsley chopped
- 2 tsp Thyme
For the Grits
- 4 cups Water
- 1 cup Guinea Flint Grits from Marsh Hen Mill
- 2-3 TBSP Kosher salt
- 1 stick Unsalted butter
- 1 handful Shredded cheddar cheese
Instructions
Smoke the Beef Short Ribs
- Start by firing up your smoker to 225 degrees using indirect heat and your choice of wood.
- Remove the membrane from your beef ribs. Slide a butter knife between the membrane and one bone and pull up. Use a paper towel in your hand to pull it all the way off.
- Slather with yellow mustard, then coat with your favorite beef rub.
- Place on the grate in your smoker and let go for 3 hours. After 2 hours, you can spritz with apple cider vinegar or root beer every 15-30 minutes if you want. Not necessary.
Pickle the Onions
- Thinly slice a red onion and place it into a large mason jar.
- In a saucepan, boil 1 cup water, ½ cup white vinegar, ½ cup apple cider vinegar, 3 tablespoons maple syrup, and 1 tablespoon Kosher salt.
- Once the salt dissolves, remove from heat and pour over onions in mason jar.
- Let come to room temperature (about 30 minutes) before covering and placing in fridge until ready to use.
Braise the Beef Short Ribs
- Remove the ribs from the smoker and place in a crock pot (or a foil pan if you plan to keep using the smoker).
- Pour in 1 cup maple bourbon, 2 cups beef stock, 1 cup water, 1 can root beer, 1 diced onion, and 1 diced carrot.
- Cover and cook on low for 4-5 hours or until bones slide right out and meat can easily shred.
Cook the Mushrooms
- In a large skillet over medium heat, melt 1 stick butter and ¼ cup olive oil.
- Once melted, add mushrooms, ½ teaspoon salt, and ½ teaspoon pepper. Stir and cook for about 15 minutes, until most of the liquid is gone.
- Remove pan from heat briefly and add ½ cup of bourbon.
- Place back on heat and let it flame up and burn off the alcohol. This is normal, don't be alarmed.
- Once flame dies down, stir, reduce heat to low, and add 3 cloves minced garlic, a handful of chopped parsley, and 2 teaspoons of thyme.
- Cook for a couple more minutes, then set aside.
Cook your Grits
- Bring 4 cups of water to a boil, heavily seasoned with salt.
- Stir in 1 cup of grits, stirring for at least 30 seconds.
- Cover, reduce heat to low, and simmer for 20 minutes.
- After 20 minutes, most of the water should be absorbed. Add in 1 stick of butter and let melt. Add a handful of cheese and stir until melted.
- Scoop some grits into a bowl and top with some shredded beef short rib, bourbon mushrooms, and pickled red onions.
Nutrition
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