Slow Cooker Bourbon Short Ribs with Cheesy Grits

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 170.

	this recipe	typical
liquid	85%	11%
fat	4%	1%
aromatics	0%	9%
sweetener	3%	0%
salt	1%	0%
thickener	4%	0%
vegetables and beans	21%	0%
collagen idx	0.9	0.9
marbling idx	0.9	0.9

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

60 g	1/2 cup all-purpose flour
6 g	1 teaspoon salt
1 g	1/2 teaspoon black pepper
1588 g	3 to 4 pounds bone-in beef short ribs
40 g	3 tablespoons olive oil
	1 large shallot, sliced
80 g	2 stalks celery, chopped
122 g	2 large carrots, chopped
480 g	2 cups beef broth
56 g	1/4 cup bourbon
53 g	1/4 cup brown sugar
32 g	2 tablespoons Worcestershire sauce
6 g	2 cloves garlic
1 g	1 bay leaf
	Orange zest, for garnish
154 g	1 cup coarse ground corn grits
960 g	4 cups chicken or vegetable stock
3 g	1/2 teaspoon salt
1 g	1/2 teaspoon black pepper
28 g	2 tablespoons butter
113 g	1 cup grated cheddar cheese

Method: 5 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Being a Southern boy (Arkansas) I have eaten grits my whole life and always white grits. I came upon yellow grits at a true 1800s grist mill ( War Eagle Creek) continuously in operation that did not bleach their grits but was pure. Their grits still have some ” — a cook

“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 mix” — a cook