Short Ribs with Cheesy Polenta

Put the beef, vegetables, and sauce ingredients in the slow cooker and let it do all the work. Right before dinner, just make the polenta and your meal is done.



by 18  people


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Servings: 6
Prep Time: 40 mins
Total Time: 11 hrs 40 mins
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Ingredients
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    4   medium 
    carrots, cut into 1-inch pieces
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    2   cups 
    frozen pearl onions (from a 16-ounce bag)
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    4   
    garlic cloves, minced
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    4   pounds 
    bone-in beef short ribs
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    1   tablespoon 
    vegetable oil
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    1  14 1/2 ounce can 
    diced tomatoes
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    3/4  cup 
    low-sodium beef broth
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    1/4  cup 
    dry red wine
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    1/4  cup 
    coarsely chopped fresh flat-leaf parsley, plus additional for garnish
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    2   tablespoons 
    cornstarch
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    2   tablespoons 
    tomato paste
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    1   
    bay leaf
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    1   cup 
    quick-cooking polenta
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    1/2  teaspoon 
    salt
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    1/2  cup 
    finely shredded Parmigiano-Reggiano

Directions
1.
Combine carrot, onions and garlic in a 6-quart slow cooker.
2.
Rinse ribs and pat dry; season with salt and pepper. Heat oil in a large, wide pot over moderately high heat until hot but not smoking. Add ribs, in batches, and cook, turning, until browned on all sides, about 15 minutes. Transfer, as cooked, to slow cooker.
3.
Stir together tomatoes, broth, wine, parsley, cornstarch and tomato paste in a bowl; pour over ribs. Add bay leaf. Cover and cook, 9 to 11 hours on low or 4-1/2 to 5-1/2 hours on high. Skim off any fat from top (discard bay leaf).
4.
Combine 3-3/4 cups water, the polenta and salt in a large saucepan over moderately high heat. Bring to a boil, stirring constantly. Add cheese and cook, stirring constantly, until thickened, about 5 minutes.
5.
Serve ribs over polenta and garnish with parsley, if desired.
Nutrition information
Per Serving: cal. (kcal) 480, Fat, total (g) 15, chol. (mg) 75, sat. fat (g) 6, carb. (g) 51, fiber (g) 7, pro. (g) 32, sodium (mg) 696, Percent Daily Values are based on a 2,000 calorie diet
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