8 grass-fed beef short ribs (about 4 pounds)
1 (12-ounce) stout beer
½ cup maple syrup
¼ cup balsamic vinegar
¼ cup tamari or soy sauce
About 2 tablespoons
Freshly grated ginger
3-4 sprigs fresh thyme
In a bowl, combine all ingredients. Pour over ribs and marinate for at least 6 hours, or overnight, turning occasionally.
Croutons and garnish
1 ounce Fogwood Food dried shiitake mushrooms, divided
1½ cups water
2 tablespoons maple syrup
8 slices maple bacon
1 large sweet onion, thinly sliced
Soak half of the dried shiitake mushrooms in the water and maple syrup for about 30 minutes. Drain on paper towel and reserve soaking water. In a large, heavy, oven-safe skillet, cook bacon on medium heat until crispy. Drain and crumble. Remove and reserve all but 2 tablespoons bacon drippings from skillet. Keeping skillet on medium heat, sauté the drained mushrooms on all sides in drippings until golden brown. Set aside. Reduce heat to medium low, add onions to same pan, and drizzle with a bit of drippings. Sauté for about 30 minutes until caramelized. Remove onions and set aside.
1½ cups all-purpose flour
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon ginger powder
Preheat oven to 300°. In same skillet, add thin coating of cooking oil and bring to medium heat. Roll ribs in flour mixture and place into heated skillet. Brown on all sides. Drain fat. Scatter ribs with remaining mushrooms and half of the onions. Pour marinade over, cover, and place into preheated oven. Braise for an hour and a half to 2 hours, or until fork-tender.
1½ cups heavy cream
1½ cups reserved mushroom
1 cup Atkinson Milling stone-ground grits
2 teaspoons sea salt
3 tablespoons Fogwood Food Mushroom powder
Combine cream, water, grits, and salt in heavy saucepan. Bring to medium heat, stirring frequently, until tender, about 25 minutes. Just before serving, stir in the mushroom powder. Serve ragout over grits and scatter with remaining onions, mushroom “croutons,” and crumbled maple bacon. Serve immediately.