Go Back
–+ servings
Grits with Beef Short Ribs

Grits with Beef Short Rib, Bourbon Mushroom & Pickled Red Onions

Cheesy Marsh Hen Mill Grits topped with smoked and maple bourbon-braised beef short ribs, bourbon mushrooms, and pickled red onions form an irresistible combo for any meal of the day.
Print Recipe Pin Recipe
Prep Time: 20 minutes
Cook Time: 7 hours
Total Time: 7 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: beef short rib, bourbon mushrroms, cheesy grits, grits, grits with beef short rib, marsh hen mill, marsh hen mill grits, pickled red onions, short rib tacos, yellow grits
Servings: 5 people
Calories: 590kcal
Cost: $35

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

Serving: 1bowl | Calories: 590kcal | Carbohydrates: 40g | Protein: 40g | Fat: 29g | Sodium: 359mg
Tried this recipe?Let us know how it was!