Shiner Bock Braised Beef Short Ribs



2 ea. braised short ribs
3 oz. stone ground grits
1 qt. whole milk
2 oz. french beans, blanched
2 oz. natural jus
½ oz. goat cheese for garnish
carrots, celery, onions, rosemary, thyme, crushed garlic, orange zest, seasoned flour, salt and pepper to taste for braising.
canola oil
truffle oil
2 Tbsp. tomato paste
12 oz. Shiner Bock beer


1. For the braised short ribs, season with salt and cracked black pepper and dredge in seasoned flour.
2. In hot braising pan with a little canola oil sear all ribs until golden brown.
3. Take out of pan and saute carrots, celery, onions, rosemary, thyme, crushed garlic, and orange zest until soft.
4. Add tomato paste, Shiner Bock beer and enough demi glace to cover ribs once you put them back in braising pan.
5. Over very, very low heat, braise until tender, about three hours.
6. For the grits, measure ¼ cup grits to qt. Of whole milk and cook over low heat stirring constantly as not to burn bottom.
7. After grits are tender and smooth, about 1.5 hours, season with salt and white pepper, 2 Tbsp. goat cheese, and truffle oil to taste.
8. In large bowl, place braised ribs on top of grits, and beans on top in the middle of ribs. Drizzle sauce around and garnish with dollop of goat cheese on french beans.

705 East Houston Street, San Antonio, TX, 78205