No ImageSlow Cooker Bourbon Short Ribs with Cheesy Grits

Did you make it? Rate it!

  1. Mary

    wow ,way to sweet. dumped part of the gravy and added more beef broth. this is more asian in taste. will try again without the brown sugar.

  2. Ashley



  3. Traveler

    The first time I made this, I took the suggestions to cut back on the amount of brown sugar. It was still too sweet. The second time I cut out the brown sugar completely – much better.


  4. Chad

    How about liquid smoke in mix?

  5. BECKY

    I too thought they were a little sweet, but I’ll eat every bit you put in front of me! I slow cooked them on Sunday, put the whole Crock Pot in the fridge overnight, and the next day I chipped out the layer of fat on top before heating them up again. I also added some fresh thick cut Mushrooms since I had them. And at the very end, I added a mixture of about 1 Tsp Corn Starch and 1 TBL Light Cream, to thicken it up for about 10 minutes. And sorry but I skipped the Grits and went straight to Egg Noodles, but you can’t go wrong either way. Great Meal, plus I have leftovers for tonight! :-)


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