Braised Beef Short Ribs with Cheesy Horseradish Grits and Sweet and Sour Porter Sauce | Food Stuff

Ingredients

• 2 teaspoons balsamic vinegar
• 4 large meaty bone-in beef short ribs (approximately 2 – 1/2 pounds)
• 2 teaspoons lightly packed dark brown sugar
• 1 tablespoon butter
• 1/4 teaspoon dried thyme
• 1/2 cup all-purpose flour
• 1 large garlic clove, thinly sliced
• 1/4 teaspoon granulated garlic
• Fresh parsley or a couple of chopped green onions for garnish
• 1/3 – 1/2 cup half and half (depending on how soft you like your grits)
• 2 teaspoons horseradish
• 1/2 teaspoon kosher salt
• 2 tablespoons light olive oil
• 1 medium size onion, sliced into quarters from end to end
• 1 – 12 ounces bottle porter, stout or your favorite dark beer (Since I was using Colorado beef, I used a Colorado porter from Left Hand Brewery in Longmont)
• 1 cup quick cooking grits
• Salt and pepper to taste
• 1/2 cup grated sharp white cheddar cheese
• 1 tablespoon tomato paste
• 2 1/2 cups water
• White pepper to taste