Instructions: 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.

Serves 4.

White-Cheddar Grits:
1. Bring the milk, seasoned with salt, to boil in a medium-size saucepan over medium heat. Add the remaining butter. While stirring, slowly add the grits, breaking up any lumps.

2. Cook over medium heat, stirring occasionally, until the grits are tender and slightly thick, 15 to 20 minutes. Add the heavy cream and 1/4 cup of the cheese, stirring until the cheese is completely melted. Season with salt/pepper.

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