This recipe is inspired by what was my favorite brunch dish at Tallula, an Arlington restaurant I enjoy. When they took it off the menu, I took matters into my own hands. The ribs could be done in the crock pot.
The ribs
*6 short ribs (from Farmer’s Market)
*flour
*salt
*pepper
*2 cloves garlic, crushed
*some bourbon (a half cup or so)
*oil
*white pepper
*beef stock (you need almost one of those refrigerator-sized cartons)
thyme
*red wine (just a little)
*handful of chopped carrots
*2 red potatoes, chopped
*handful of cherry tomatoes (from Farmer’s Market)
*some chopped parsley
Season short ribs with salt and pepper and dredge with flour. Brown in olive oil. Deglaze pan with bourbon. Add all ingredients except broth to a casserole. Pour broth over casserole just below submerging point. Braise for 2.5 hours.
Cheesy Grits
*1 cup polenta
*1 cup heavy cream
*5 cups water
*salt
*dash of tabasco sauce
*1 cup shredded aged cheddar (from Farmer’s Market)
Combine water and polenta in pot. Bring to boil, then simmer for twenty minutes. Add a generous amount of salt. Stir in cream, cheese and tabasco. Heat through.
Serve ribs over grits. I added a side of steamed spinach.
