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Slow-Cooker Short Ribs With Cheesy Polenta

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“Sounds delicious. Posted for safe-keeping. From Ladies Home Journal. Their nutritional info is VERY different from Zaar's for this recipe, I think Zaar is forgetting that there are bones in the ribs, not just 4 pounds of straight meat. LHJ version of nutrition: calories 480; total fat 14.5g; saturated fat 5.5g; cholesterol 75mg; sodium 696mg; carbohydrate 51g; fiber 7g; protein 32g;”
READY IN:
9hrs 40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine carrot, onions and garlic in a 6-quart slow cooker.
  2. Rinse ribs and pat dry; season with salt and pepper.
  3. Heat oil in a large, wide pot over moderately high heat until hot but not smoking.
  4. Add ribs, in batches, and cook, turning, until browned on all sides, about 15 minutes.
  5. Transfer, as cooked, to slow cooker.
  6. Stir together tomatoes, broth, wine, parsley, cornstarch and tomato paste in a bowl; pour over ribs. Add bay leaf.
  7. Cover and cook, 9 to 11 hours on LOW or 4-1/2 to 5-1/2 hours on HIGH.
  8. After cooking, skim off any fat from top (discard bay leaf).
  9. Combine 3-3/4 cups water, the polenta and salt in a large saucepan over moderately high heat.
  10. Bring to a boil, stirring constantly.
  11. Add cheese and cook, stirring constantly, until thickened, about 5 minutes.
  12. Serve ribs over polenta and garnish with parsley, if desired.

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