Braised Short Ribs with Cheesy Grits (Slow Cooker)

Braised Short Ribs with Cheesy Grits |

After we got engaged, my Chief Culinary Consultant and I couldn’t decide what kind of wedding we wanted to have, or where we wanted to have it. Neither of us wanted to do the traditional church/reception thing, but we were having a hard time coming up with alternatives. One random day in July, I threw out the idea of renting a house on the beach and just doing something with our immediate families. My CCC loved the idea; within two days we had found a house, and then we called our parents, my sister and his brother and asked if they were free in three weeks. Three days later, we had an officiant and a photographer, and a week later I had a dress. Wedding planning was officially complete!

It was a perfect, relaxing week punctuated by some amazing meals at local restaurants. A couple of days into our week-long stay, we had dinner at a nearby resort and I chose their braised short ribs with smoked cheesy grits. I have literally day dreamed about that meal ever since… to say it was amazing is a gross understatement. It’s taken me seven months, but I’ve finally recreated it!

Braised Short Ribs with Cheesy Grits |

I fell in love with short ribs after making these tacos and eating this mac n’ cheese, and I was immediately drawn to anything on a menu that involved short ribs.

To recreate the meal, I seared short ribs and then marinated them overnight in a mixture of sautéed vegetables and red wine. The next day, I added chicken stock to the mixture and let it all simmer away in the slow cooker for a good eight or nine hours. I served it alongside some cheesy grits, which I made with a combination of smoked cheddar and smoked gouda cheeses, to do a total replication of the meal I had on vacation. I also put a loaf of homemade ciabatta on the table, for good measure, of course!

I was totally thrilled with how these short ribs turned out. By the time I pulled them out of the slow cooker, the meat was falling right off the bone. Amazing! That meal will always remind me of our wedding week, and now I can make it at home 🙂

Braised Short Ribs with Cheesy Grits |

Do you have a favorite restaurant meal that you’ve recreated at home?

One year ago: Paska Bread
Three years ago: Salmon Pierogies
Four years ago: Peanut Butter-Fudge Cheesecake
Six years ago: Ambrosia Cupcakes
Seven years ago: Oreo Cheesecake

Braised Short Ribs with Cheesy Grits

Yield: 6 servings

Prep Time: 8 hours

Cook Time: 8 hours

Total Time: 16 hours

Braised Short Ribs that have been marinated overnight in red wine and made in the slow cooker.


For the Short Ribs:
3 tablespoons vegetable oil
5 pounds beef short ribs
1 onion, finely chopped
3 carrots, peeled and cut into ¼-inch slices
4 stalks celery, cut into ¼-inch slices
4 garlic cloves, thinly sliced
5 thyme sprigs
4 cups chicken stock
4 cups dry red wine (example: cabernet sauvignon)

For the Cheesy Grits:
4 cups water
1 cup corn grits
3 tablespoons unsalted butter
6 ounces smoked cheddar cheese, shredded
2 ounces smoked gouda cheese, shredded
Salt and pepper, to taste


1. Prepare the Short Ribs: Heat the vegetable oil in a 12-inch skillet over medium heat until shimmering. Season the short ribs liberally with salt and pepper, then add half of the short ribs to the skillet until a brown crust forms on all sides, about 2 to 3 minutes per side. Remove the short ribs to a 9x13-inch baking dish and repeat with the remaining short ribs. All of the short ribs should now be in the baking dish in a single layer.

2. Reduce the heat to low and add the onion, carrot, celery and garlic to the now-empty skillet and cook, stirring occasionally, until the vegetable are very soft and lightly browned, about 20 minutes. Add the wine and thyme and bring to a boil over high heat. Pour the hot mixture over the short ribs and allow to cool to room temperature, then cover and refrigerate overnight, turning once.

3. The next morning, remove the short ribs from the marinade and place in a 6-quart slow cooker. Transfer the marinade to a medium saucepan, add the chicken stock, and bring to a boil over high heat. Pour over the short ribs, place the lid on the slow cooker and cook on low for 8 to 10 hours.

4. Prepare the Grits: About 30 minutes before planning to eat, begin to prepare the grits. Bring the water to a boil, then slowly stir in grits. Reduce the heat to low and cook, stirring occasionally, until thick and creamy, about 20 to 30 minutes. Remove from the heat and stir in the butter and shredded cheeses until both are melted and incorporated into the grits. Season with salt and pepper.

(Recipe adapted from Food and Wine)


33 Responses to “Braised Short Ribs with Cheesy Grits (Slow Cooker)”

  1. Crystal | Apples & Sparkle on March 26, 2014 at 1:34 am

    Mmm, short ribs are the best! And with the grits, sounds decadent. About a year or so ago I recreated, for my husband a recipe for five spice duck that he loves whenever we head into Seattle and dine at Tom Douglas’ restaurants. It’s fun trying to recreate memorable dining experiences at home. = )


    • Nancy Long on March 26th, 2014 at 10:11 am

      Oh heavens, would you post the recipe – my hubby simply loves duck. Thanks


  2. Pieliekamais on March 26, 2014 at 4:29 am

    Really love the presentation of the food in the first picture, with the thyme (?) on the grits. So pretty!


  3. Tiziana Micallef on March 26, 2014 at 6:46 am

    Hi Michelle, I always love your meat dishes and I just have to try this one! Once we were at a restaurant here in Malta and I really wanted to order their chicken breast but then I said to myself…”Hey, I can do these myself!” so I ordered something else. The following day though, I headed to the buthcher and bought chicken breast and smoked salmon. Yepp, you heared me right…smoked salmon. It was simply divine. Half a chicken breast cut into a pocket filled with smoked salmon and chedder/ mozzarella (tried them both). Cooked in oven bags and topped in tomatoe chutney. My husband (a very picky eater) loved them. If you would want the whole receipe, just drop me a line. Thank-you for your lovely meals x x x


  4. Terry on March 26, 2014 at 7:43 am

    Michelle, seems like I remember that you promised us pictures of the wedding! Maybe I missed them…or maybe they haven’t been posted yet (?) We’d love to see them or if I missed them please tell me where to look…
    As always I enjoy your recipes and musings….


    • Faye on March 26th, 2014 at 9:05 am

      I second that:)


    • Rita on March 26th, 2014 at 10:42 am

      Third that :))) Short ribs look delish! A fave of mine as well


      • ambel on March 27th, 2014 at 7:05 pm

        I’ll 4th that!!!! 🙂 And I will have to try this recipe, it looks GREAT!!!!


  5. Lori on March 26, 2014 at 7:46 am

    This looks amazing! Will have to try it. I found a recipe for the Herb Crusted Salmon from the Cheesecake Factory. Absolutely fantastic. If you would like me to forward a copy to you, just let me know.


  6. Yolanda on March 26, 2014 at 7:47 am

    I have got to try this. I had never had cheesy grits until one day we were in NY and I has cheesy grits with shrimp…I fell in love. Thanks for the great recipes.


  7. Vickie on March 26, 2014 at 8:14 am

    I actually thought we were going to get a wedding photo of you two somewhere on this post!!!! But alas! However, your food photography is, as always, amazing…got my mouth to water…the short ribs look so fork tender…it’s like I can already taste them! The cheesy grits…what a great pairing with the ribs….love chhesy grits. I cannot wait to try this meal!


  8. Marcia on March 26, 2014 at 8:43 am

    I’m going to pass this recipe along to my son. He’s discovering the fun of cooking and LOVES short ribs.
    I’m with Terry though, you promised pictures and I haven’t seen them either. Come on Michelle, we’d all like to see how fabulous you looked in your dress.


  9. Tembo on March 26, 2014 at 9:57 am

    This looks so good! Hearty and rib sticking. Would totally love to see a wedding pic too!


  10. Chris on March 26, 2014 at 10:05 am

    I recently had a short rib carbonara served over pappardelle noodles at Steuben’s in Denver. It was fantastic! I wanted to lick the bowl, and my 10 year old said I needed to get the recipe. I am now a fan of all things short rib. Thank you for posting this recipe!


  11. Diane White on March 26, 2014 at 10:31 am

    Michelle, I too am a short rib junkie! The best local short rib dish I’ve had was at the Tuscan Inn on Wildwood Rd. Licked the plate clean!


  12. Jen of My Tiny Oven on March 26, 2014 at 10:37 am

    I have been day dreaming about short ribs for days… this recipe has kicked me into high gear to make some asap! They look amazing!


  13. marcie on March 26, 2014 at 11:18 am

    This meal looks amazing, Michelle! It’s wonderful you were able to recreate the meal you had during your wedding week. 🙂 I loved braised, falling off the bone, meat dishes like this, and those cheesy grits sound spectacular!


  14. Jen on March 26, 2014 at 12:05 pm

    drool. i’ll definitely be making this. thank you!


  15. jen on March 26, 2014 at 12:08 pm

    one question– did you do anything with the vegetables in the marinade? i wondered if there is a good use for them or if they end up to “winey” to be used for anything else. Thanks!


    • Michelle on March 29th, 2014 at 1:03 pm

      Hi Jen, They are added to the slow cooker with everything and cook along with the short ribs. They just add some extra texture and flavor to the sauce, if you choose to drizzle it on your ribs/grits.


  16. Terri on March 26, 2014 at 1:00 pm

    This dish looks fabulous as is the story behind the dish. Thank you for indicating the type of wine as I never know what type to buy since I don’t drink wine. Can’t wait to try this recipe!!


  17. Steph in Lex on March 26, 2014 at 9:20 pm

    Cheese grits were a staple in my house when I was growing up…one of those foods that you grow up eating so often that you find out that some people have never heard of them and it’s shocking! The combination with the short ribs looks phenomenal.


  18. Allison Stabile on March 26, 2014 at 11:02 pm

    That is GORGEOUS. I’m making it this weekend. Thank you!


  19. Christy on March 26, 2014 at 11:19 pm

    It’s been a cool, windy day here and the cheesy grits sounded so good that I had to run to the store for smoked cheese! I added a little smoked paprika and Lawry’s Season Salt. The Cheesy Grits are yummy!


  20. Denise P. on March 27, 2014 at 5:50 pm

    I made these today. They are fall apart delicious. Great recipe!!! I’ve never had grits, and not sure how they would be received in this household. Did serve them with Mac n’ Cheese and it was thumbs up by all. Thanks for the recipe!!


  21. Sarah @ The Woks of Life on March 27, 2014 at 11:40 pm

    oh man, words cannot express how much I’m jonesin’ for some short ribs right now. Unfortunately, short ribs and grits aren’t easy to find or make in Beijing, where I currently find myself. Thanks for the comfort food inspiration!


  22. Vicki Pieranunzi on March 28, 2014 at 9:56 am

    Like you with the Cadbury Eggs, I never thought I liked grits. I had never tasted them, just a random decision I made years ago. A few years back, i was in Charleston, SC, and took the plunge. LOVE THEM. So I will definitely be making this dish. Thanks for the recipe!


  23. Suzanne H on March 31, 2014 at 9:13 am

    I made this recipe this past weekend for a dinner party and it was wonderful. The only problem I had was the grocer did not have enough short ribs. I picked up 2 London Broils instead and simply doubled this recipe. They turned out amazing! It was great having a non-pasta meal that I didn’t have to actively cook. I cleaned while the slow cooker did all the work! Thanks.


  24. Mariah on October 11, 2014 at 8:29 pm

    I made this for dinner tonight and it was amazing!!! The flavors were briliant, but there needs to be something else on the plate with more texture. Any ideas of what could compliment the flavors, but add a liitle bit of texture and bite?


    • Michelle on October 13th, 2014 at 11:31 am

      Hi Mariah, So glad you enjoyed it! I think when I had it in the restaurant they served it with asparagus… maybe give that a try?


  25. Tim Boyd on December 29, 2014 at 10:21 pm

    Hi…..I am the photographer for my wife’s food blog and I was just checking out your pics…….very nice!! Stay in touch and please go to our site and check mine out. Thanks


Leave a Comment

(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)