Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             pounds  beef short-ribs -- cut into individual
                        -- ribs
                        salt and freshly ground black pepper
  1                cup  bleached all-purpose flour
     1/2           cup  olive oil
     1/2                cub bourbon
  3        tablespoons  chopped garlic
  3                     bay leaves
  2        tablespoons  chopped fresh thyme leaves
  4               cups  beef stock
  1               pint  pearl onions
  1                cup  baby carrots or 1 cup sliced carrots
  1                cup  baby turnips or 1 cup sliced turnips
  1 1/2         pounds  new or small red potatoes
     1/4           cup  finely chopped parsley
  2        tablespoons  chopped horse-radish

Preparation:

1. In a mixing bowl, season the short-ribs with salt and pepper. Toss with flour and mix well. 2. In a large dutch oven, add 1/2 cup of oil. Add 1/2 batch of the meat a time and brown them. Repeat. 3. After 3 or 4 minutes ---take the beef ribs out and set aside. Add 1/2 cup bourbon to deglaze pan. Add beef stock ---add garlic, bay leaves, thyme and a teaspoon black pepper. Then add short ribs back to the pan with stock Cook for 2 hours. 3. In a mixing bowl, add pearl onions, baby carrots peeled, baby turnips new potatoes quartered and season with salt and pepper. Add vegetables to stew and cook for 1/2 hour. Stir in 1/4 cup finely chopped parsley. Then stir in 2 tbsp horse-radish. Check the seasoning and add salt and pepper if needed. Keep warm until ready to serve with grits. 4.TIP: If you want liquid to thicken liquid of the stew make a slurrey with 2 tbsp flour (or 2 tbsp corn-starch) + 2 tbsp water and mix into broth of stew.

Nutritional Information:

1173 Calories (kcal); 109g Total Fat; (85% calories from fat); 8g Protein; 33g Carbohydrate; 0mg Cholesterol; 9298mg Sodium