Slow Cooker Short Ribs with Henry Bain Sauce


Ingredients

Slow Cooker Short Ribs 

  • 6/7 lbs. Boneless Beef Short Ribs
  • 4 Tbsp Olive Oil
  • 1 ½ Lg Onion, Quartered & Sliced
  • 1 ½ lg Carrot, Peeled & Diced
  • 5 Ribs Celery (Sliced)
  • 2 C Dry Red Wine
  • 2 C Chicken Broth
  • 2 Bay Leaf
  • 2 Sprig Rosemary
  • Salt & Pepper
  • Slow Cooker/Crock Pot

Cheese Grits

  • 2 C Whole Milk
  • 1 C Chicken Broth
  • 1 C Water
  • 1 tsp Salt
  • 1 C Uncooked, Old-Fashioned Grits
  • 2 C Sharp Cheddar
  • 1 C Parm, Grated
  • Chives for Garnish
  • Salt & Pepper to Taste

Henry Baines Sauce

  • 1 (17-oz) Jar Major Grey’s Chutney
  • 4 ½ oz Store-Bought Pickled Walnuts (Optional)
  • 1 (14 oz) Bottle Ketchup
  • 1 (10 oz) Bottle Steak Sauce
  • 1(10 oz) Bottle Worcestershire Sauce
  • 1(12 oz) Bottle Tomato Based Chili Sauce
  • 1 Dash Hot Pepper Sauce, or to Taste
Preparation

Short Ribs

  • In large skillet, heat the oil over med/high heat. Season ribs with salt & pepper
  • Sear the ribs in hot oil, turning to brown all sides
  • Transfer ribs to slow cooker/crock pot
  • Add the onion, carrot & celery to the same pan that you seared the short ribs in and cook, stirring frequently until onions are wilted and slightly brown
  • Transfer the vegetables to the slow cooker
  • Using the same pan as the veggies, add the red wine/chicken broth and bring to a boil
  • Boil for about 9 minutes or until reduced by ½
  • Pour red wine liquid over the ribs into the slow cooker, add bay leaf & rosemary
  • Cover and cook on LOW heat for 8-9 hours or until tender

Cheese Grits

  • Combine milk, broth and water in a large saucepan; bring to boil
  •  Add salt; whisk in Grits and reduce heat to low
  • Cook, stirring frequently until creamy for 15-20 min
  • Once finished, stir in cheese until melted; garnish with chives

Henry Baines Sauce

  • Mix the chutney, pickled walnuts, if using, ketchup, steak sauce, Worcestershire sauce, chili sauce and hot pepper sauce in a large bowl. 
  • Transfer to an airtight container and refrigerate until ready to use or for up to 2 weeks. 
  • Serve at room temperature.
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