Country Beef Short Ribs over Gorgonzola Polenta
Whip up polenta the night before, and let the short ribs cook unattended in the slow cooker. Your meal will be waiting for you when you're ready.
Prep Time:
20 mins
Total Time:
4 hrs 50 mins
Servings:
Makes 6 servings.
Ingredients
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2-1/2 to 3 pounds boneless beef short ribs, or one 2-1/2- to 3-pound boneless beef chuck roast, cut into 1-1/2-inch pieces
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2 large onions, cut into thin wedges
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2 medium carrots, thinly sliced (1 cup)
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1 medium fennel bulb, trimmed and cut into thin wedges (1 cup)
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1 14-1/2-ounce can tomatoes, coarsely chopped
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1 cup dry red wine
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2 tablespoons quick-cooking tapioca
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2 tablespoons tomato paste
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1 teaspoon dried rosemary, crushed
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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4 cloves garlic, minced
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Polenta *
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1/3 cup crumbled Gorgonzola or other blue cheese
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crumbled Gorgonzola cheese or other blue cheese (optional)
Directions
1.
Trim fat from ribs, if using; set aside. In a 5- or 6-quart slow cooker, combine onions, carrots, and fennel. Place beef on top of vegetables.
2.
In a small bowl, stir together undrained tomatoes, wine, tapioca, tomato paste, dried rosemary, salt, pepper, and garlic. Pour over mixture in cooker.
3.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
4.
Meanwhile, prepare Polenta as directed, except reduce salt to 1/2 teaspoon; stir in the 1/3 cup Gorgonzola cheese after cooking.
5.
To serve, spoon Polenta into shallow bowls. Spoon beef and vegetable mixture into bowls. If desired, garnish with crumbled cheese. Makes 6 servings.
6.
* Note: for polenta see R095861
Nutrition information
Calories 489, Total Fat 18 g, Saturated Fat 8 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 1 g, Cholesterol 113 mg, Sodium 1121 mg, Carbohydrate 32 g, Total Sugar 5 g, Fiber 4 g, Protein 41 g. Daily Values: Vitamin A 0%, Vitamin C 20%, Calcium 11%, Iron 31%.
Percent Daily Values are based on a 2,000 calorie diet
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