Braised Beef Short Ribs with Cheesy Horseradish Grits and Sweet and Sour Porter Sauce

For the short ribs and porter sauce::

large meaty bone-in beef short ribs (approximately 2 – 1/2 pounds)

Salt and pepper

all-purpose flour

light olive oil

– 12 ounce bottle porter, stout or your favorite dark beer (Since I was using Colorado beef, I used a Colorado porter from Left Hand Brewery in Longmont)

dried thyme

large garlic clove, thinly sliced

medium size onion, sliced into quarters from end to end

tomato paste

butter

lightly packed dark brown sugar

balsamic vinegar

Fresh parsley or a couple of chopped green onions for garnish

For the grits::

– 1/2 cups water

kosher salt

quick cooking grits

butter

– 1/2 cup half and half (depending on how soft you like your grits)

grated sharp white cheddar cheese

granulated garlic

horseradish

White pepper