We Cook! Mill’s Tavern Louisiana style beer braised Short Rib, Grits, Baked Beans, Cornbread

Louisiana-Style Beer-Braised Short Rib with Creamy Cheddar Grits, Sweet Baked Beans & Cornbread Crumble (Serves 4):

Rich beef short ribs are braised in a dark beer and Cajun-spiced liquid until fork tender, then served over creamy cheddar grits with smoky-sweet baked beans and a crunchy cornbread crumble for a bold Southern-inspired plate packed with flavor and texture.

Where to Find the Best Cuts & Southern Staples:

Look for meaty bone-in beef short ribs at your local butcher or high-quality grocery store. Stone-ground grits and molasses can typically be found in the Southern or specialty foods section.

Prep Time: 45 minutes
Cook Time: 3 hours
Total Time: 3 hours and 45 minutes

INGREDIENTS:

For the Short Rib & Braising Liquid:

• 4 bone-in beef short ribs (10–12 oz each)
• Kosher salt and black pepper, to taste
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 4 cloves garlic, smashed
• 1 tablespoon tomato paste
• 12 oz dark beer (porter or stout preferred)
• 2 cups beef stock
• 2 tablespoons Worcestershire sauce
• 2 sprigs fresh thyme
• 2 bay leaves
• ½ teaspoon Cajun seasoning (optional)

For the Creamy Cheddar Grits:

• 1 cup stone-ground grits
• 4 cups water or chicken stock
• 1 cup whole milk
• 3 tablespoons unsalted butter
• 1 cup sharp white cheddar cheese, shredded
• Salt and pepper, to taste
  

For the Sweet Baked Beans:

• 1½ cups cooked or canned navy beans (drained and rinsed)
• ¼ cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon molasses
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• ½ teaspoon smoked paprika
• ½ small onion, finely diced
• 1 slice thick-cut bacon, diced
  

For the Cornbread Crumble:

• 1½ cups prepared cornbread, crumbled
• 1 tablespoon butter
• 1 teaspoon brown sugar (optional)

INSTRUCTIONS:

Braise the Short Ribs:

• Preheat oven to 325°F (160°C).
• Season short ribs generously with salt and pepper.
• In a Dutch oven, heat oil over medium-high. Sear short ribs on all sides until deeply browned.
• Remove and set aside.
• In the same pot, add onion, celery, carrot, and garlic. Sauté until softened (5–6 minutes).
• Stir in tomato paste and cook for 1–2 minutes. Deglaze with beer, scraping up brown bits.
• Add stock, Worcestershire, thyme, bay leaves, and Cajun seasoning (if using).
• Return short ribs to pot—liquid should come ⅔ up the ribs. Top off with more stock if needed.
• Cover and braise in the oven for 2½–3 hours, until fork-tender.
  

Prepare the Sweet Baked Beans:

• In a small saucepan, cook diced bacon until crisp. Remove and reserve bacon. Leave 1 tablespoon bacon fat in the pan.
• Add onion and sauté until soft. Stir in ketchup, brown sugar, molasses, mustard, vinegar, and paprika.
• Add beans and reserved bacon. Simmer gently for 10–15 minutes until thick and syrupy.
• Adjust seasoning. Keep warm.

Make the Creamy Cheddar Grits:

• Bring water (or stock) and milk to a boil. Slowly whisk in grits, stirring constantly.
• Reduce heat to low. Simmer, stirring often, until creamy (20–25 minutes).
• Stir in butter, cheddar, salt, and pepper.
• Cover and keep warm.

Toast the Cornbread Crumble:

• Melt butter in a skillet over medium heat.
• Add crumbled cornbread and brown sugar (if using).
• Toast gently, stirring occasionally, until golden and lightly crisped.
• Set aside.

Assemble the Plate:

• Spoon creamy cheddar grits onto each plate.
• Top with a braised short rib.
• Add a spoonful of sweet baked beans to the side.
• Drizzle braising jus over the rib.
• Scatter cornbread crumble around the plate for texture and crunch.
• Garnish with microgreens, parsley, or a pinch of Cajun spice if desired.

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About Executive Chef Edward Bolus and Mill’s Tavern:

Edward Bolus is the Executive Chef at Mill’s Tavern, a fine dining establishment in a unique urban setting at the foot of historic College Hill, located at 101 North Main Street in Providence, Rhode Island, where he and his team deliver an impressive menu that combines local and seasonal ingredients in innovative and exciting new ways.

Chef Bolus’ knowledge and skills coupled with a passion for improvisation guarantees guests with a noteworthy and elevated dining experience. The Tavern’s fruits and vegetables are harvested from area farms, its chops and steaks are cut daily, and the seafood is always fresh.

Located in the century-old Pilgrim Mill’s Building in Providence, the Mill’s Tavern dining room has rustic brick walls, polished dark woods, vaulted casement ceilings and linen tablecloths that work together to impart a sophisticated yet cozy ambiance. A wood-burning oven—used in much of the cooking–glows cheerily from an open kitchen, where the bustle of busy chefs and food servers lends an energetic vibe. The sleekly designed and fully stocked bar serves a wide array of cocktails and beers, and also offers the opportunity for casual dining.

Additionally, Mills Tavern is known for its extensive and award-winning wine selection and was the recipient of Wine Spectator magazine’s “Award of Excellence” for 10 consecutive years. It was also named the best steakhouse in Rhode Island by Yelp, based on volume and ratings of reviews in 2023.