I adore short ribs. Usually if I see braised short ribs on a restaurant menu I don’t look much further. We’ve made them several times before at home but never in the crockpot and never with a barbecue flair. The original recipe called for bone-in ribs which I couldn’t find at the grocery so I opted for boneless. They are so tasty and fall-apart easily… amazing! Plus there were less fat blobs in the final product. That’s the one bad thing about short ribs, sometimes they can be overly fatty and I am not a person who likes any bits of fat in my meat. So sometimes, it can be a blessing in disguise when you have to improvise at the grocery.
The short ribs were out of this world, but pairing them with the pimento grits was a home run. It’s an easy meal to prepare that can just as easily be your next dinner party go-to as it is a weeknight dinner with the family. Pimento cheese has always given me the willies – it might taste good, but when I start thinking about what’s usually in there… processed cheeses, mayonnaise, and peppers, I just can’t really bring myself to eat it. Plus, let’s be honest, it doesn’t always look very appealing. These grits have all the great flavor of pimento cheese with less of the sketchy stuff. Using real cheddar, no mayo, and a little bit of cream cheese lead to grits that are just out of this world flavorful.
You can use any one of your favorite barbecue sauces – we used Rufus Teague Touch O’ Heat BBQ sauce. It gave the ribs just the right amount of zing! This recipe makes a healthy amount of both the short ribs and grits, so you’ll have more than enough to easily feed a family or crowd of 6. Enjoy!
Slow Cooker BBQ Short Ribs With Pimiento Grits
Adapted from Fine Cooking
- 3 lbs. boneless beef short ribs
- Kosher salt
- Freshly ground black pepper
- 1/3 cup flour
- 1 ½ cups barbecue sauce
- 1 cup beef stock
- 1 tablespoon mustard seeds
- 1 teaspoon garlic
- 1 teaspoon oregano
- 2 tablespoons olive oil
- ½ cup dry white wine
- 2 cups whole milk
- 3 1/3 cups water
- 1 cup grits (not instant)
- 6 ounces extra sharp cheddar cheese, grated
- 2 ounces cream cheese, cut into small pieces
- 1/3 cup drained, chopped pimientos
- 1/8 teaspoon cayenne pepper
- ½ cup thinly sliced scallions
- Cut the boneless short ribs into roughly 3” pieces. Season liberally with salt and pepper and place inside a large resealable plastic bag. Add in the flour and shake until all of the pieces of meat are evenly covered.
- Whisk together in the crockpot the barbecue sauce, beef stock, mustard seeds, garlic powder and oregano.
- Using a large heavy pan, heat the olive oil over medium high heat. Working in batches, brown the short ribs on all sides, about 3-4 minutes total per batch. Transfer to the slow cooker.
- Pour off any fat that remains in the pan then add the wine to deglaze the pan. Scrape up the brown bits on the bottom then add to the slow cooker. Cover and cook 8 hours on low.
- Transfer the ribs to a rimmed platter, remove all fat from the sauce then pour sauce over the ribs liberally. Keep them warm until you’re ready to serve.
- Bring the whole milk and water to a boil in a large pot. Slowly add in the grits, whisking to combine.
- Turn the heat down to medium low and let simmer for about 10 minutes, or until the grits are creamy but most of the liquid has been absorbed.
- Remove from the heat and stir in the cheeses, pimientos, 1 teaspoon of salt, ½ teaspoon freshly ground black pepper, cayenne pepper and scallions. Season to taste with additional salt and pepper if necessary. Serve with the short ribs and enjoy!
Looking for something else to serve for dinner tonight? Here’s a recipe we love for Baked Ham with a Pineapple Brown Sugar Glaze.