Short Ribs over Cheesy Polenta (Slow Cooker)
- Ready In:
- 9hrs 45mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
-
Meat
- 2 1⁄2 - 3 lbs boneless beef short ribs
- 2 large onions, cut into thin wedges
- 1 cup thinly sliced carrot (2 medium)
- 1 medium fennel bulb, cored and cut into thin wedges
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1 cup dry red wine
- 2 tablespoons quick-cooking tapioca, crushed
- 2 tablespoons tomato paste
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 4 garlic cloves, minced
-
Cheesy Polenta
- 2 1⁄2 cups water
- 1 cup coarse-ground yellow cornmeal
- 1 cup cold water
- 1⁄2 teaspoon salt
- 1⁄3 cup crumbled gorgonzola, blue cheese or 1/3 cup shredded parmesan cheese
directions
- Trim fat from meat. In a 5- or 6-quart slow cooker combine onions, carrots, and fennel. Top with meat.
- In a small bowl combine undrained tomatoes, wine, tapioca, tomato paste, dried rosemary, salt, pepper, and garlic. Pour over meat and vegetables.
- Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
- Meanwhile, prepare Cheesy Polenta. In a large saucepan bring the 2-1/2 cups water to boiling.
- Meanwhile, in a bowl stir together cornmeal, the 1 cup cold water, and the salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling.
- Reduce heat to medium low. Cook for 25 to 30 minutes or until very thick, stirring frequently and adjusting heat as necessary to maintain a very slow boil.
- Stir in gorgonzola cheese, blue cheese, or Parmesan cheese.
- Spoon polenta into shallow bowls. Spoon meat and vegetable mixture over polenta.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Delicious slowcooker recipe and perfect for a nice hearty meal. I have never made polenta before and this recipe turned out perfectly. I used boneless short ribs in this dish and used the gorgonzola in the polenta and it works great. DH loved it! Next time I make the polenta, I might try the parmesan version since it is so easy to make. Will definitely make this dish again! Made for PRMR, April, 2013.
RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!