Slow Cooker Short Ribs with Henry Bain Sauce Recipe

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

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.