Beef Short Ribs with Creamy Cheddar Grits

Slow-Braised Beef Short Ribs with Mushrooms & Creamy Cheddar Grits make a rich, cozy meal that fills the house with warm smells.

Introduction — Slow-Braised Beef Short Ribs with Mushrooms & Creamy Cheddar Grits

This Slow-Braised Beef Short Ribs with Mushrooms & Creamy Cheddar Grits recipe turns simple ingredients into a hearty dish you can share.
For a bright, fruity twist on braised beef, see the orange cranberry version at orange-cranberry braised beef short ribs with ginger and garlic.
The dish pairs melting beef and mushrooms with soft, cheesy grits for a filling plate that feels special but is easy to make.

Why make Slow-Braised Beef Short Ribs with Mushrooms & Creamy Cheddar Grits

Make this Slow-Braised Beef Short Ribs with Mushrooms & Creamy Cheddar Grits when you want comfort food that feeds a group.
The braise needs time, but most of that is hands-off simmering.
If you like rich, slow-cooked flavors, try the similar brisket idea found at slow-braised beef brisket with herb grits for another weeknight or weekend option.

How to make Slow-Braised Beef Short Ribs with Mushrooms & Creamy Cheddar Grits

Start by searing the beef to build flavor, then cook the vegetables and mushrooms until soft.
Add tomato paste and chipotle for depth, then simmer the beef in stock with herbs until fork-tender.
You can also check a mushroom-forward braise for ideas at apple cider braised beef with mushrooms to vary liquids and vegetables.

Ingredients for Slow-Braised Beef Short Ribs with Mushrooms & Creamy Cheddar Grits

• For the Beef & Mushroom Braise:
  • 3½ pounds boneless beef chuck or boneless short rib–style cuts
  • 3 tablespoons extra-virgin olive oil, divided
  • Salt and freshly ground black pepper, to taste
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 celery stalks, sliced
  • 3 medium carrots, sliced
  • 8 ounces cremini or button mushrooms, sliced
  • 1½ tablespoons tomato paste
  • 1 tablespoon chipotle pepper in adobo sauce
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 3 cups beef stock, plus more as needed
  • 1 tablespoon apple cider vinegar
• For the Creamy Cheddar Grits:
  • 2½ cups chicken stock
  • 1½ cups milk
  • ¾ cup grits
  • 1½ tablespoons butter
  • 1¾ cups freshly grated cheddar or Colby Jack–style cheese
  • Salt and black pepper, to taste

Directions for Slow-Braised Beef Short Ribs with Mushrooms & Creamy Cheddar Grits

• Heat 2 tablespoons of olive oil in a large, heavy pot over medium-high heat. Season the beef generously with salt and pepper. Sear in batches until deeply browned on all sides, about 3 minutes per side. Transfer to a plate.
• Add the remaining olive oil to the pot. Stir in the onion, celery, carrots, and mushrooms. Cook for 7–8 minutes, stirring occasionally, until softened and lightly caramelized.
• Add the garlic and cook for about 30 seconds, until fragrant. Stir in the tomato paste and chipotle sauce; cook for 4–5 minutes until the mixture darkens slightly and becomes rich.
• Add the bay leaves, thyme, rosemary, and beef stock. Return the beef to the pot, making sure it is mostly submerged. Reduce heat to low, cover, and gently simmer for 2 to 2½ hours, until the meat is fork-tender.
• Stir in the apple cider vinegar and adjust seasoning with salt and pepper. Keep warm.
• Bring the chicken stock and milk to a gentle boil in a saucepan. Slowly whisk in the grits, reduce heat to low, and cook for 12–15 minutes, stirring often, until thick and creamy.
• Stir in the butter and cheese until smooth and melted. Season with salt and pepper to taste.
• Spoon the creamy grits into bowls and top with the tender beef, mushrooms, and plenty of the savory braising sauce.

How to serve Slow-Braised Beef Short Ribs with Mushrooms & Creamy Cheddar Grits

Serve the grits hot in shallow bowls and pile the beef and mushrooms on top.
Spoon extra sauce over the meat and finish with a pinch of fresh thyme or parsley for color.
Offer a simple green salad or steamed greens to cut the richness.

How to store Slow-Braised Beef Short Ribs with Mushrooms & Creamy Cheddar Grits

Cool leftovers to room temperature before storing.
Keep beef and sauce in an airtight container in the fridge for 3–4 days.
Store grits separately for best texture; reheat gently with a splash of milk or stock.

Tips to make Slow-Braised Beef Short Ribs with Mushrooms & Creamy Cheddar Grits

• Use a heavy pot or Dutch oven for even heat and good searing.
• Brown the meat well; this adds deep flavor to the sauce.
• Keep the heat low during simmering to make meat tender and avoid drying.
• Stir the grits often to stop lumps and burning.
• Taste and adjust salt at the end, after the cheese melts.

Variation for Slow-Braised Beef Short Ribs with Mushrooms & Creamy Cheddar Grits

• Swap chipotle for smoked paprika for mild smoke without heat.
• Use red wine in place of some beef stock for extra richness.
• Replace cheddar with gruyere or fontina for a different cheese note.
• Try bone-in short ribs if you want more marrow flavor; adjust cooking time as needed.

FAQs about Slow-Braised Beef Short Ribs with Mushrooms & Creamy Cheddar Grits

• Q: Can I make this in a slow cooker?
  • A: Yes. Sear meat and sauté vegetables first, then transfer to the slow cooker with stock and herbs. Cook on low for 6–8 hours until tender.
• Q: What pot should I use for best results?
  • A: A heavy, oven-safe Dutch oven works great for braising. Buy it here.
• Q: Can I freeze the braise or grits?
  • A: You can freeze the braised beef and sauce up to 3 months. Freeze grits in a separate container; thaw and reheat with extra liquid to loosen them.
• Q: How do I reheat without drying the beef?
  • A: Reheat gently in a covered pan with a splash of stock over low heat until warmed through. Keep the sauce to add moisture.

Slow-Braised Beef Short Ribs with Mushrooms & Creamy Cheddar Grits

A rich and cozy meal featuring tender beef short ribs braised with mushrooms, served over creamy cheddar grits, perfect for comforting gatherings.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs

Course Dinner, Main Course

Cuisine American

Servings 6 servings

Calories 650 kcal

Ingredients

  

For the Beef & Mushroom Braise

• 3.5 pounds boneless beef chuck or boneless short rib–style cuts Choose cuts that are well-marbled for tenderness.
• 3 tablespoons extra-virgin olive oil, divided Use high-quality olive oil.
• to taste Salt and freshly ground black pepper Season generously.
• 1 large yellow onion, chopped Adds a flavor base.
• 3 cloves garlic, minced For aromatic depth.
• 2 stalks celery, sliced Adds crunch and flavor.
• 3 medium carrots, sliced Brings sweetness.
• 8 ounces cremini or button mushrooms, sliced Use fresh mushrooms for best flavor.
• 1.5 tablespoons tomato paste For richness.
• 1 tablespoon chipotle pepper in adobo sauce Adds a smoky kick.
• 2 bay leaves For infusion of flavor.
• 3 sprigs fresh thyme Use fresh for best results.
• 2 sprigs fresh rosemary A fragrant herb addition.
• 3 cups beef stock, plus more as needed Homemade or low-sodium recommended.
• 1 tablespoon apple cider vinegar For balancing flavors.

For the Creamy Cheddar Grits

• 2.5 cups chicken stock Can substitute with vegetable stock.
• 1.5 cups milk Use whole milk for creaminess.
• 0.75 cup grits Stone-ground grits yield the best texture.
• 1.5 tablespoons butter Adds richness.
• 1.75 cups freshly grated cheddar or Colby Jack–style cheese Choose your favorite melting cheese.
• to taste Salt and black pepper Season to preference.

Instructions

 

Preparation

• Heat 2 tablespoons of olive oil in a large, heavy pot over medium-high heat.
• Season the beef generously with salt and pepper. Sear in batches until deeply browned on all sides, about 3 minutes per side. Transfer to a plate.
• Add the remaining olive oil to the pot. Stir in the onion, celery, carrots, and mushrooms. Cook for 7–8 minutes, stirring occasionally, until softened and lightly caramelized.
• Add the garlic and cook for about 30 seconds, until fragrant. Stir in the tomato paste and chipotle sauce; cook for 4–5 minutes until the mixture darkens slightly and becomes rich.
• Add the bay leaves, thyme, rosemary, and beef stock. Return the beef to the pot, making sure it is mostly submerged.
• Reduce heat to low, cover, and gently simmer for 2 to 2½ hours, until the meat is fork-tender.
• Stir in the apple cider vinegar and adjust seasoning with salt and pepper. Keep warm.

Cooking the Grits

• Bring the chicken stock and milk to a gentle boil in a saucepan.
• Slowly whisk in the grits, reduce heat to low, and cook for 12–15 minutes, stirring often, until thick and creamy.
• Stir in the butter and cheese until smooth and melted. Season with salt and pepper to taste.

Serving

• Spoon the creamy grits into bowls and top with the tender beef, mushrooms, and plenty of the savory braising sauce.
• Serve the grits hot in shallow bowls and pile the beef and mushrooms on top.
• Spoon extra sauce over the meat and finish with a pinch of fresh thyme or parsley for color.
• Offer a simple green salad or steamed greens to cut the richness.

Notes

Use a heavy pot or Dutch oven for even heat and good searing. Brown the meat well for deep flavor in the sauce. Keep the heat low during simmering for tender meat. Stir the grits often to prevent lumps and burning. Taste and adjust salt at the end after the cheese melts.

Keyword braised beef, Cheddar Grits, Comfort Food, Hearty Meal, short ribs