Braised Short Ribs with Cheesy Grits (Slow Cooker)
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!
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 :)
Do you have a favorite restaurant meal that you’ve recreated at home?
One year ago: Paska Bread
Four years ago: Peanut Butter-Fudge Cheesecake
Seven years ago: Oreo Cheesecake
Braised Short Ribs with Cheesy Grits
For the Short Ribs:
- 3 tablespoons vegetable oil
- 5 pounds (2.27 kg) 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 (960 ml) chicken stock
- 4 cups (960 ml) dry red wine, example: cabernet sauvignon
For the Cheesy Grits:
- 4 cups (1 l) water
- 1 cup (156 g) corn grits
- 3 tablespoons unsalted butter
- 6 ounces (170.1 g) smoked cheddar cheese, shredded
- 2 ounces (56.7 g) smoked gouda cheese, shredded
- Salt and pepper, to taste
- 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.
- 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.
- 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.
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was terrific! I’ve been wanting to make this for quite some time, but never when I’ve had enough time to shop, prep, marinade, and slow cook! We just finished it for dinner tonight and I’m so happy that I finally dove in to the recipe! It is definitely a labor of love, but the outcome is incredible. The recommendation to add asparagus was spot on.
I will absolutely make this again! Thanks for posting!
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
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?
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?
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.
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!
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!
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!!
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!
That is GORGEOUS. I’m making it this weekend. Thank you!
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.
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!!
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!
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.
drool. i’ll definitely be making this. thank you!
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!
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!
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!
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!
This looks so good! Hearty and rib sticking. Would totally love to see a wedding pic too!
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.
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!
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.
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.
I know I’d love it, trying to make myself like salmon
Nancy, Here’s the link. My only recommendation would be to use fresh herbs not dried…so much better. http://www.food.com/recipe/cheesecake-factory-herb-crusted-salmon-470483
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….
I second that:)
Third that :))) Short ribs look delish! A fave of mine as well
I’ll 4th that!!!! :) And I will have to try this recipe, it looks GREAT!!!!
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
Really love the presentation of the food in the first picture, with the thyme (?) on the grits. So pretty!
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. = )
Oh heavens, would you post the recipe – my hubby simply loves duck. Thanks