Short Ribs with Cheesy Polenta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From . carrots, frozen pearl onions, garlic cloves, bone-in beef short ribs, vegetable oil, canned diced tomatoes, beef broth, dry red wine, flat-leaf parsley, cornstarch, tomato paste, bay leaf, quick-cooking polenta, salt, Parmigiano- Reggiano cheese cvt Ingredients:
4 medium carrots, cut into 1-inch pieces |
2 cups (frozen) pearl onions |
4 garlic cloves, minced |
1 1/2 pounds, cooked per recipe, net from 4 pounds bone-in raw beef short ribs |
1 tablespoon vegetable oil |
14 1/2 ounces canned diced tomatoes |
1/4 cup dry red wine |
1/4 cup (coarsely chopped fresh flat-leaf) parsley, plus additional for garnish |
2 tablespoons cornstarch |
2 tablespoons tomato paste |
1 cup quick-cooking polenta |
1/2 teaspoon salt |
1/2 cup finely shredded parmigiano-reggiano |
Directions:
1. calories: 480
2. total fat: 14.5g
3. saturated fat: 5.5g
4. cholesterol: 75mg
5. sodium: 696mg
6. carbohydrate: 51g
7. fiber: 7g
8. protein: 32g
9. Combine carrot, onions and garlic in a 6-quart slow cooker.
10. 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.
11. Stir together tomatoes, broth, wine, parsley, cornstarch and tomato paste in a bowl; pour over ribs. Add one 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).
12. 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.
13. Serve ribs over polenta and garnish with parsley, if desired.
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