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Recipe

Slow-Cooker Southern-Style Short Ribs with Pimiento Grits

Scott Phillips

Servings: 4 to 6

Tender, meaty beef short ribs are classic cold-weather comfort fare, but these—made in a slow cooker while you tend to the rest of your life—harken back to summer, thanks to their barbecue flavor. Fans of pimento cheese (as well as those who have never heard of this Southern staple) will adore the accompanying grits.

Ingredients

  • 4 lb. bone-in beef short ribs
  • Kosher salt and freshly ground black pepper
  • 1-1/2 cups barbecue sauce
  • 1 cup unsalted beef stock
  • 1/4 cup yellow mustard
  • 1 Tbs. mustard seeds
  • 2 Tbs. olive oil
  • 1/2 cup dry white wine
  • 1 cup grits (not instant)
  • 4 oz. extra-sharp Cheddar, coarsely grated (about 1 cup)
  • 2 oz. Neufchâtel or full-fat cream cheese, cut into small pieces
  • 1/3 cup drained, chopped pimientos
  • 1 tsp. hot sauce, such as Cholula; more to taste
  • 1/2 cup thinly sliced scallions

Nutritional Information

      Calories (kcal) : 680
      Fat Calories (kcal): 270
      Fat (g): 30
      Saturated Fat (g): 13
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 14
      Cholesterol (mg): 115
      Sodium (mg): 1230
      Carbohydrates (g): 52
      Fiber (g): 1
      Sugar (g): 24
      Protein (g): 39

Preparation

  • Generously season the ribs on all sides with salt and pepper.
  • In a 6-quart slow cooker, whisk together the barbecue sauce, beef stock, mustard, and mustard seeds.
  • Heat the oil in a 6– to 8-quart Dutch oven or other heavy-duty pot over medium-high heat. Working in batches, brown the ribs on all sides, 3 to 4 minutes per batch. Transfer the ribs to the slow cooker. Pour off any fat in the pot, return the pot to the heat, add the wine, and bring to a boil, scraping up any bits from the bottom, and then transfer to the slow cooker with the ribs. Cover and cook until the ribs are tender, 5 to 6 hours on high or 8 to 9 hours on low. Transfer the ribs to a rimmed platter, defat the sauce, and pour enough of the sauce over the ribs to coat. Keep warm until serving.
  • Meanwhile, cook the grits according to package directions. add the cheeses, pimientos, hot sauce, 1 tsp. salt, and 1/2 tsp. pepper, and stir until the cheeses melt. Stir in the scallions, season to taste, and serve with the short ribs, passing additional hot sauce at the table.

Reviews

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Reviews

  • User avater
    KFaitour | 09/15/2017

    This was so incredibly good for being so incredibly easy. Family was visiting, so I got up (not even early), seared off the ribs and put this in the slow cooker according to the recipe. It was EXCELLENT--with nothing left to do but defat the sauce (I recommend the OXO fat separator) and make the grits, which were equally fantastic. I'll be making this one again!

  • user-6297456 | 03/19/2017

    This is a great recipe - my family raved about it and keeps wanting me to make it again. This could be served easily to guests.

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