Shiner Bock Short Ribs with Chipotle Cheese Grits + CrossFit 16.1 Recap
Prep Time
15mins
Cook Time
10hrs
Total Time
10hrs15mins
Course:
Main Dish, Side Dish, Worout
Cuisine:
American, Southern, Southwestern
Servings: 4servings
Ingredients
For Short Ribs in Slow Cooker
1teaspoonolive oil
4poundsbeef sort risbs, bone-in
14 ounce canbeef broth
12ounce bottleShinerBock or other medium to dark beer
1/4cupmolassas
2tablespoonsbalsamic vinegar
1teaspoondried thyme
1 teaspoonhot sauce, like
1/2teaspoonsalt
For Chipotle Cheese Grits
1cupliquid reserved from slow cooker
1 1/2cupswater
1tablespoonminced chipotle in adobe (from can)
1/2 teaspoonsalt
1/2cup dry instant grits
3ouncesMonterrey cheese, shredded
Instructions
Rub olive oil in bottom of skillet, bring to high-heat.
Pour Greek seasoning into shallow dish and roll each short rib though to coat.
Add seasoned short ribs to skillet, searing quickly for about 30 to 60 seconds per side. Remove from heat.
Add broth, beer molasses, vinegar, onion powder, garlic powder, thyme, salt and pepper sauce to slow cooker, stir to combine.
Add short ribs to liquid and place lid on slow cooker. Cook on low setting for 10 to 12 hours.
Ten minutes before serving, remove 1 cup of strained short ribs cooking liquid from slow cooker, add to medium pot.
Add water, salt and chipotle in adobe sauce to pot and bring to boil over high heat. Reduce heat to medium and add instant grits, stirring frequently for 8 to 10 minutes or until thickened.
Remove pot from heat and cheese, stir until combined.
To serve, make a pile of grits and place a short rib on top. Present with strained short rib juice, if desired.