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

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.

Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers

(8 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Beef Short Ribs
IN THIS RECIPE
Black Peppercorns
IN THIS RECIPE
Barbecue Sauce
FEATURED
Quail Eggs

Reviews

Rate or Review

Reviews (8 reviews)

griml007 | 04/17/2019
I was skeptical because I don't typically love grits, but it was awesome! Would definitely make again.
Krispie | 01/29/2019
The short ribs portion of this was outstanding. I made the bbq sauce from the Maple Chipolte Broiled Chicken Thighs reecipe from this site and it really elevated the sauce here. All thre of my kids hate fatty meat but LOVED this recipe. The grits were very tasty. I would definately serve this for a casual dinner party - it was delicious.

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Slow-Cooker Southern-Style Short Ribs with Pimiento Grits
Yield: 4 to 6 servings
Cuisine: American
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