Henry Bars

Ingredients:

For the Bourbon Short Ribs:

• 3 lbs beef short ribs
• 1/2 cup bourbon
• 1 cup beef broth
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 1/4 cup tomato paste
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp black pepper
• 1 tsp salt
• 1 tbsp olive oil (for searing)
• 1 tbsp cornstarch (optional, to thicken sauce)

For the Cheesy Grits:

• 1 cup stone-ground grits (or quick-cooking grits)
• 4 cups water (or chicken broth for extra flavor)
• 1/2 cup heavy cream (or milk)
• 1 cup shredded sharp cheddar cheese
• 2 tbsp butter
• Salt and pepper, to taste

Instructions:

For the Bourbon Short Ribs:

1. Sear the short ribs:
   • Heat the olive oil in a large skillet over medium-high heat. Season the short ribs with salt and pepper. Sear them on all sides until browned, about 2–3 minutes per side. Transfer the short ribs to the slow cooker.
2. Prepare the sauce:
   • In the same skillet, add the diced onion and cook for 3–4 minutes until softened. Add the garlic and tomato paste, stirring for another 2 minutes. Pour in the bourbon to deglaze the pan, scraping up any browned bits. Let the bourbon cook down for 2–3 minutes.
3. Slow cook:
   • Transfer the onion, garlic, and bourbon mixture to the slow cooker. Add the beef broth, brown sugar, soy sauce, Worcestershire sauce, smoked paprika, and black pepper. Stir to combine.
   • Cover and cook on low for 8 hours or high for 4–5 hours until the ribs are fall-apart tender.
4. Optional – Thicken the sauce:
   • If you prefer a thicker sauce, remove the short ribs from the slow cooker. In a small bowl, mix the cornstarch with 2 tbsp of water, then stir it into the sauce. Cook on high for 15–20 minutes to thicken.

For the Cheesy Grits:

1. Cook the grits:
   • In a medium saucepan, bring the water (or chicken broth) to a boil. Slowly whisk in the grits, reduce heat to low, and cook according to package instructions (about 20–30 minutes for stone-ground grits, 5–7 minutes for quick-cooking), stirring occasionally.
2. Add cheese and butter:
   • Once the grits are cooked, stir in the heavy cream, shredded cheddar, and butter. Season with salt and pepper to taste, and stir until smooth and creamy.

Serve:

• Plate a generous portion of cheesy grits, top with the tender short ribs, and spoon some of the bourbon sauce over the top. Serve with a side of sautéed greens or a simple salad for a complete meal.

Tips:

• If you don’t have bourbon, you can substitute with red wine or skip it entirely for a milder flavor.
• For extra flavor, marinate the short ribs in the sauce overnight before cooking.
• Leftovers keep well and the flavors deepen the next day.

Enjoy the rich flavors and comforting textures of these Slow Cooker Bourbon Short Ribs with Cheesy Grits!