Slow Cooker Bourbon Short Ribs with Cheesy Grits

Prep time: 30 minutes
Cook time: 2 1/2 hours
Yield: 6 servings


For the Short Ribs:

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 to 4 pounds beef short ribs
  • 3 tablespoons olive oil
  • 1 large shallot, sliced
  • 2 stalks celery, chopped
  • 2 large carrots, chopped
  • 2 cups beef broth
  • 1/4 cup bourbon
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 cloves garlic
  • 1 bay leaf
  • Orange zest, to garnish

For the Cheesy Grits:

  • 1 cup coarse ground corn grits
  • 4 cups chicken or vegetable stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter
  • 1 cup grated cheddar cheese

Preheat oven to 350 degrees. Toss flour with salt and pepper and coat ribs well in the mixture. Heat oil in a Dutch oven over medium-high heat. Add the short ribs and brown well on all sides, working in batches so as to not crowd the pan. When the short ribs are browned well, remove to a plate and set aside.

Add the shallot, carrots and celery to the Dutch oven along with 1/2 cup of water. Use the liquid to scrape up any bits stuck to the pan. Return the short ribs to the Dutch oven. Add beef broth, bourbon, brown sugar, Worcestershire, garlic and bay leaf to the Dutch oven. Cover and cook in oven at 350 for 2 1/2 hours.

Remove bay leaf and garlic cloves from pan. Serve over mashed potatoes and cover with vegetables and sauce from the Dutch oven. Garnish with orange zest.