Slow cook the short ribs and veggies:
Add beef broth, bourbon, brown sugar, Worcestershire, garlic, and bay leaf to the slow cooker. Cover and cook on low for 8 hours (or high for 5 to 6 hours).
Cook the grits:
When there’s about thirty minutes left on the short ribs, heat the stock in a medium pot over medium heat until it’s simmering.
Whisk in corn grits in a steady stream. Turn the heat down to low, and cover the pot and simmer for about 20 minutes until grits are thick and tender. Stir regularly to prevent sticking.
The only way to truly know when grits are done is to taste them. If they are crunchy, keep going and if you need to add more liquid, then do so.
When the grits are soft, add salt, pepper, butter, and cheese and stir to combine. Keep warm until ready to serve. If the grits get too thick (they hold their shape if stirred and don’t flow back into a single layer), add water by the 1/4 cup to loosen the grits.
Serve:
Divide the grits onto between plates and top each plate with a short rib. Add the veggies and a few spoonfuls of juice from the slow cooker as well and garnish with fresh orange zest.
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