Braised Short Ribs with Cheesy Grits

These Braised Short Ribs with Cheesy Grits will take you to food euphoria from the very first bite! Tender, fall-off-the-bone beef short ribs glazed in a rich red wine sauce and served on cheesy stone ground yellow grits — dinner has now been served!

Braised Short Ribs with Grits and red wine

This recipe makes braised short ribs in an Instant Pot (paid link) in about an hour! However, I’ve also included instructions below for the good ole low and slow method in the oven. You don’t need to own an Instant Pot (paid link) and get the same results. The total cooking time on the Instant Pot (paid link) is 60 minutes and around 3 hours in the oven.

This dish will definitely bring a restaurant-quality experience right to your dinner table. Not only are the short ribs amazingly tender, but the robust flavors from the sauce and the Southern-prepared cheese grits are an extra bonus. The combination of beef stock and red wine helps provide those deep, bold flavors, while the seasoning combination brings in that herbal profile, making this dish simple but special.

Ever since I enjoyed bone-in short ribs for the first time, I have wanted to create my own version. It’s comfort food at its best.

What does it mean to braise beef short ribs?

“Braise” simply means the dish was cooked with two cooking techniques. The ribs are first seared at a high temperature (for this recipe, in the Instant Pot (paid link)). Second, the ribs are covered and allowed to cook submerged in a delicious beef broth and red wine mixture. The end result is flavorful and tender meat.

Close up shot of braised short ribs

Ingredients you’ll need to make braised short ribs and cheesy grits:

  • English-cut style (cut between the ribs) Beef Short Ribs are the foundation of this recipe. These typically come pre-chopped from your local butcher and should come with the bone-in.
  • You’ll season your short ribs simply with Sea Salt and Black Pepper.
  • After seasoning and searing your short ribs, they’ll cook in a tasty blend of Beef Stock, Malbec Red Wine, Tomato Paste, Fresh Garlic, Chopped Onions, Fresh Thyme Leaves, Butter, Brown Sugar, Oregano, Black Pepper, Garlic Powder, Onion Powder, Ground Thyme, and Sea Salt.
  • I’m a firm believer in cooking with the same quality of red wine as you would drink. I chose to go with a Malbec for the red wine because it’s full-bodied with fruity flavors and a slightly smoky finish. It’s perfect for this dish. You can also use a Port for a slightly sweeter finish.
  • For the cheesy grits, I used Palmetto Farm Stone Ground Yellow Grits. The stone ground grits (paid link) are combined with Whipping Cream, Sea Salt, Butter, and Shredded Cheddar Cheese.

How to make braised short ribs and grits:

Season and sear the short ribs. Season the short ribs, then sear at high heat for 2 minutes on both sides. This provides a nice caramelized exterior before the pressure cooking begins. To sear, set your Instant Pot (paid link) setting to saute high and wait until the “Hot” notification comes on. Place the short ribs in two at a time. If you have a large pot, you can add more, but you want to make sure not to overcrowd your pot for this step. Remove and set to the side.

Remove the short ribs and other ingredients to the Instant Pot (paid link). Once the short ribs are removed, add the butter and minced garlic and stir until the butter is melted. Change the Instant Pot (paid link) setting to Pressure Cook High for 45 minutes. Now add your beef stock, Malbec red wine, brown sugar, tomato paste, and fresh thyme leaves. Stir these ingredients to combine and allow to come to a light boil.

Place the short ribs back into the Instant Pot (paid link). Submerge the seared short ribs in the liquid and top with the remaining seasonings (oregano, black pepper, garlic powder, onion powder, ground thyme, and sea salt).

Pressure cook the short ribs. Close the lid and cook for 45 minutes on Pressure Cook. Allow the pot to slowly release for an additional 15 minutes. While the short ribs are cooking, you can focus on your cheesy grits. Once the short ribs are ready, combine cornstarch and water in a small bowl. Add this to the Instant Pot (paid link). This will help the sauce thicken a bit. When you remove the short ribs from the Instant Pot (paid link), your meat should already be falling off the bone!

Make the cheesy grits. Add your water and whipping cream into a pot and bring to a boil. Add your stone ground grits, lower the heat to simmer, and cook per instructions. Once complete, fold in your cheddar cheese and butter. Set this to the side until the short ribs are done.

Assemble. Serve tender red wine braised short ribs immediately over a nice helping of cheese grits. And don’t forget to pour on some additional sauce for good measure.

Braised short ribs with cheesy grits

What if I don’t have an Instant Pot?

No Instant Pot (paid link), no problem! You can make these the way I grew up making them — in a dutch oven (paid link). If you don’t have a dutch oven (paid link), you can use any deep oven-safe pan.

You will follow the instructions just as you did for the Instant Pot (paid link) preparation by seasoning and searing the short ribs. For 2-3 pounds of short ribs, bake for 1 hour at 300 degrees, then an additional 2 hours at 275 degrees. Once it’s done baking, remove and allow the pan to sit for 20-30 minutes to continue its journey to greatness. 🙂

What can I serve with braised short ribs?

If you’re not a fan of stone ground grits (paid link) or polenta (paid link), this dish goes great with creamy mashed potatoes. Other starchy sides that pair well include steamed rice and buttery noodles (the same kind you serve with a stroganoff). To skip the starch go with roasted or steamed veggies.

Can this short ribs and grits recipe be made ahead of time or stored?

Absolutely! If you have any left, they are even better the next day! They will keep in an airtight container for about three days.

This recipe will make a great impression so be prepared for tons of compliments! When you want to bring the restaurant to your home, give this Braised Short Ribs with Cheese Grits a spot on the dinner table, and I can promise you will not be disappointed. Enjoy!

Here are a few more beef dinner ideas you might enjoy:

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Braised Short Ribs with Sauce

Braised Short Ribs with Cheesy Grits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Eric Jones
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


Tender, fall-off-the-bone Instant Pot (paid link) braised beef short ribs glazed in a rich red wine sauce and served on top of cheesy stone ground grits (paid link).


Units Scale

For the braised short ribs:

  • 2.5 lb bone-in short ribs
  • 1 1/4 tsp sea salt, divided
  • 3 tsp black pepper, divided
  • 2 tbsp cooking oil
  • 3 tbsp butter
  • 6 garlic cloves, minced
  • 1 cup red wine or port
  • 2 cups beef stock
  • 2 tbsp brown sugar
  • 1 tbsp fresh thyme leaves
  • 1 medium onion, diced
  • 2 tbsp tomato paste
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp ground thyme
  • 1 tbsp of water
  • 1 tbsp cornstarch

For the Cheese Grits:

  • 1 cup stone ground yellow grits
  • 3 cup water
  • 1 cup heavy whipping cream
  • 1 tsp sea salt
  • 3 tbsp butter
  • 1 cup shredded cheddar cheese


  1. Set: Turn the Instant Pot (paid link) to Saute High.
  2. Sear: Season the short ribs with 1 tsp sea salt and 2 tsp black pepper. Add the cooking oil to the hot Instant Pot (paid link) and sear the short ribs for 2 minutes on each side. Remove from the heat.
  3. Sauce: Change the Instant Pot (paid link) setting to Pressure Cook High for 45 minutes. Add butter and minced garlic and stir until butter melts. Pour in the red wine, beef stock, brown sugar, fresh thyme leaves, diced onions, and tomato paste. Stir for a few minutes until it comes to a light boil.
  4. Cook: Place short ribs into the pot and top with oregano, 1 tsp black pepper, garlic powder, onion powder, ground thyme, and 1/4 tsp sea salt. Close the lid and cook for 45 minutes at Pressure Cook High, then slow release for 15 minutes.
  5. Grits: While short ribs are cooking, add water and whipping cream into a pot and bring to a boil. Add stone ground grits (paid link) and stir before lowering the heat to simmer. Cook covered for 20 to 25 minutes or as instructed. Once complete, fold in butter and cheddar cheese. Stir until smooth.
  6. Finish: When the steam is released from the Instant Pot (paid link) remove the lid. Add water and cornstarch to a small bowl. Add this combination to the short ribs and sauce. Stir.
  7. Assemble: Add cheesy grits to a bowl and top off with short ribs and red wine sauce.


If you do not have an Instant Pot (paid link), you can bake your short ribs in the oven for 3 hours. See the note above in the post for the details.

You can substitute the fresh garlic cloves for 3 tsp. pre-minced garlic.

Choose any red wine you enjoying drinking. However, I typically use a Cabernet Sauvignon, Merlot, or Malbec.

  • Prep Time: 5 minutes
  • Cook Time: 60 minutes
  • Category: Dinner
  • Method: Instant Pot (paid link)
  • Cuisine: American


  • Calories: 1932
  • Sugar: 6.8g
  • Sodium: 1151mg
  • Fat: 145.5g
  • Carbohydrates: 14.7g
  • Fiber: 2g
  • Protein: 140.6g
  • Cholesterol: 657mg

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  1. My family really enjoyed this recipe!

    1. Eric Jones says:

      This is awesome Pauline! Thanks for sharing!

  2. What would change if I were to use boneless short ribs? Would I reduce the cook time?

  3. Catherine says:

    Thank you so much for sharing these recipes! I rarely use recipes but I’ve tried the Tortilla Soup and now this for the second time! Delicious!

    1. Eric Jones says:

      Thanks, Catherine! There is nothing better than tender short ribs. The tortilla soup is one of my favorites as well!

  4. Suzanne Reed says:

    Making it now, those cheese grits are so awesome! I cant wait to taste the rest. I might add some truffle oil and see how that works with the grits and sauce.

    1. Eric Jones says:

      Those cheese grits go with so many recipes! I love truffle oil. Haven’t tried it with this recipe. Hope it turned out great.