Short Ribs with Cheesy Polenta
Recipe from
Ladies' Home Journal
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.
Ingredients
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4 mediumcarrots, cut into 1-inch piecessee savings
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2 cupsfrozen pearl onions (from a 16-ounce bag)see savings
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4garlic cloves, mincedsee savings
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4 poundsbone-in beef short ribssee savings
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1 tablespoonvegetable oilsee savings
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1 can (14.5 ounces)diced tomatoessee savings
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3/4 cuplow-sodium beef brothsee savings
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1/4 cupdry red winesee savings
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1/4 cupcoarsely chopped fresh flat-leaf parsley, plus additional for garnishsee savings
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2 tablespoonscornstarchsee savings
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2 tablespoonstomato pastesee savings
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1bay leafsee savings
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1 cupquick-cooking polentasee savings
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1/2 teaspoonsaltsee savings
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1/2 cupfinely shredded Parmigiano-Reggianosee savings
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: Calories 480, Total Fat 14.5 g, Saturated Fat 5.5 g, Cholesterol 75 mg, Sodium 696 mg, Carbohydrate 51 g, Fiber 7 g, Protein 32 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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