Slow-Cooker Short Ribs With Cheesy Polenta Recipe

Name: Slow-Cooker Short Ribs With Cheesy Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium carrots, cut into 1-inch pieces; 2 cups frozen pearl onions (from a 16-ounce bag); 4 garlic cloves, minced; 4 lbs beef short ribs with bones; 1 tablespoon vegetable oil; 1 (14 1/2 ounce) can diced tomatoes; 3/4 cup low sodium beef broth; 1/4 cup dry red wine; 1/4 cup fresh flat-leaf parsley, coarsely chopped (plus additional for garnish); 2 tablespoons cornstarch; 2 tablespoons tomato paste; 1 bay leaf; 1 cup quick-cooking polenta; 1/2 teaspoon salt; 1/2 cup parmigiano-reggiano cheese, finely shredded

Servings: persons

4 medium carrots, cut into 1-inch pieces
2 cups frozen pearl onions (from a 16-ounce bag)
4 garlic cloves, minced
4 lbs beef short ribs with bones
1 tablespoon vegetable oil
1 (14 1/2 ounce) can diced tomatoes
3/4 cup low sodium beef broth
1/4 cup dry red wine
1/4 cup fresh flat-leaf parsley, coarsely chopped (plus additional for garnish)
2 tablespoons cornstarch
2 tablespoons tomato paste
1 bay leaf
1 cup quick-cooking polenta
1/2 teaspoon salt
1/2 cup parmigiano-reggiano cheese, finely shredded

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.

1496

kcal

Calories

Fat

Carbs

131

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 medium carrots, cut into 1-inch pieces, 2 cups frozen pearl onions (from a 16-ounce bag), 4 garlic cloves, minced, 4 lbs beef short ribs with bones, and more.

Yes, Slow-Cooker Short Ribs With Cheesy Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow-Cooker Short Ribs With Cheesy Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions