Bourbon & Sorghum Braised Beef Short Ribs over Creamy Stone-Ground Grits
I remember standing in my grandmother's Atlanta kitchen, watching her stir a pot of grits with a wooden spoon she had carved herself. Those Sunday suppers were sacred, built on patience and love. Years later, while cooking in Charleston, I wanted to honor those roots while bringing in a bit of modern magic. That is how these Bourbon and Sorghum Braised Beef Short Ribs came to be. We slow-braise the bone-in ribs until they are meltingly tender, bathing them in a rich pot-likker glaze of dark sorghum, smoky bourbon, and just a splash of fish sauce for that secret umami depth. Spooned over velvety white cheddar stone-ground grits, it is Sunday supper elevated to fine art. If you want to make it your own, try swapping the white cheddar for a sharp goat cheese, or toss a handful of fresh thyme into the braising liquid. Every bite carries our history, and I cannot wait for you to share it at your own table.
Featured Recipe
Bourbon & Sorghum Braised Beef Short Ribs over Creamy Stone-Ground Grits
Slow-braised till fork-tender, these bone-in beef short ribs sit in a glossy pot-likker glaze enriched with bourbon, dark sorghum, and a touch of fish sauce for deep umami. Served over velvety white cheddar stone-ground grits, this is Sunday supper elevated to fine art.
Save a copy to your collection for editing
Timeline
Ingredients
- 4 lbs bone-in English-cut short ribs(trimmed of excess surface fat)
- 1.5 tbsp Kosher Salt(divided)
- 1 tbsp freshly cracked Black Pepper(divided)
- 2 tbsp Vegetable Oil
- 1 large Yellow Onion(diced)
- 2 medium Carrots(diced)
- 2 ribs Celery(diced)
- 6 cloves Garlic(smashed)
- 2 tbsp Tomato Paste
- 0.5 cup Bourbon(preferably a good Kentucky straight bourbon)
- 1.5 cups Dry Red Wine(Cabernet Sauvignon or Pinot Noir)
- 3 cups Beef Bone Broth(rich, low-sodium)
- 1.5 tbsp Fish Sauce(my secret umami booster)
- 2 tbsp Sorghum Syrup(or dark sugarcane molasses)
- 4 sprigs Fresh Thyme
- 2 sprigs Fresh Rosemary
- 2 Bay Leaves(dried)
- 2 cups Whole Milk(for the grits)
- 2 cups Water(for the grits)
- 1 cup Stone-Ground Yellow Grits(coarse heritage grits)
- 4 tbsp Unsalted Butter(cut into pieces)
- 1 cup Sharp White Cheddar(freshly shredded)
Instructions
- 1
Pat 4 lbs bone-in English-cut short ribs thoroughly dry with paper towels. Season generously all over with 1.5 tbsp Kosher Salt and 1 tbsp freshly cracked Black Pepper.
10 min
Tip: Drying the beef thoroughly ensures a deep, rich brown crust during searing.
- 2
Preheat your oven to 325°F (160°C). Dice 1 large Yellow Onion, 2 medium Carrots, and 2 ribs Celery. Smash 6 cloves Garlic with the flat side of a chef's knife.
10 min
Tip: Uniform chopping allows the aromatics to melt evenly into the braising pan sauce.
- 3
Heat 2 tbsp Vegetable Oil in a heavy Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, sear 4 lbs bone-in English-cut short ribs on all sides until deeply browned, about 3-4 minutes per side. Transfer seared ribs to a plate.
15 min
Tip: Don't rush this step—that deep mahogany crust is where the soul of your sauce comes from.
- 4
Pour off all but 2 tablespoons of fat from the pot. Lower heat to medium and add 1 large Yellow Onion, 2 medium Carrots, 2 ribs Celery, and 6 cloves Garlic. Cook for 5 minutes until softened. Stir in 2 tbsp Tomato Paste and cook for another 2 minutes until dark and fragrant.
8 min
Tip: Cooking out the tomato paste removes its metallic edge and deepens the gravy color.
- 5
Pour in 0.5 cup Bourbon and 1.5 cups Dry Red Wine, scraping up all caramelized bits from the bottom of the pot. Simmer for 5 minutes until liquid reduces by half. Stir in 3 cups Beef Bone Broth, 1.5 tbsp Fish Sauce, 2 tbsp Sorghum Syrup, 4 sprigs Fresh Thyme, 2 sprigs Fresh Rosemary, and 2 Bay Leaves.
7 min
Tip: The fish sauce won't taste fishy—it adds a savory kick that boosts the natural beef collagen.
- 6
Nestle 4 lbs bone-in English-cut short ribs back into the Dutch oven, meaty side down, along with any rested juices. Cover tightly with a lid and transfer to the oven. Braise for 2.5 to 3 hours, until meat yields effortlessly to a fork.
150 min
Tip: Keep the pot tightly sealed so the steam continuously bastes the ribs.
- 7
While the ribs near the end of braising, bring 2 cups Whole Milk and 2 cups Water to a boil in a heavy saucepan over medium-high heat. Whisk in 1 cup Stone-Ground Yellow Grits. Reduce heat to low, cover, and simmer for 25 minutes, whisking frequently until thick and creamy.
25 min
Tip: Whisking frequently releases the natural starches in stone-ground corn for maximum silkiness.
- 8
Remove grits from heat. Whisk in 4 tbsp Unsalted Butter and 1 cup Sharp White Cheddar until completely melted and smooth. Season to taste with extra salt and pepper.
5 min
Tip: If grits thicken too much while resting, loosen with a splash of warm milk or warm water.
- 9
Carefully transfer short ribs to a serving platter and tent loosely with foil. Strain the braising liquid through a fine-mesh strainer into a saucepan, discarding cooked vegetable solids. Skim excess fat from the top, then simmer sauce over medium-high heat for 8-10 minutes until reduced to a glossy gravy.
15 min
Tip: Skimming fat ensures a silky sauce that coats the back of a spoon without feeling greasy.
- 10
Ladle a rich scoop of creamy cheddar grits into four low bowls. Nest a short rib onto each bed of grits and spoon the bourbon-sorghum pan gravy generously over the top. Serve hot.
5 min
Tip: Garnish with fresh parsley or chopped chives if you want a pop of color on the table.
Chef's Notes
Growing up in Atlanta, Big Mama saved short ribs for those chilly Sunday suppers when time was on our side and the kitchen needed to smell like home. When I trained in Charleston, I learned how classic French braising transforms humble cuts into sheer luxury. My modern touch? I swap part of the braising liquid for Kentucky bourbon and dark Southern sorghum, and I add a splash of fish sauce—my favorite secret weapon for unlocking intense, mouth-watering umami. Paired with real stone-ground grits, this dish tells the whole story of where I come from.
Marcus Stone
Heritage recipes with a chef's touch
My grandmother's kitchen in Atlanta is where I learned that food carries history. Every pot of collards, every batch of biscuits, every Sunday roast told stories of resilience, family, and love. I went on to train at the finest restaurants in Charleston and worked my way up through white-tablecloth kitchens. But I always came back to those family recipes—now I cook them with a chef's technique but a grandmother's heart. Because the best food honors where it came from.