Slow Cooker Stout Short Ribs With Creamy Parmesan Polenta Recipe

Name: Slow Cooker Stout Short Ribs With Creamy Parmesan Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 3 pounds bone in short ribs; 2 white onions medium, peeled and quartered; 1 cup baby carrots; 2 parsnips medium, cut into large pieces; 3 yellow potatoes medium, cut into large pieces; 4 sprigs rosemary each, thyme and parsley; 1 tablespoon balsamic vinegar; 1 tablespoon dijon mustard; 12 ounces stout beer; parsley leaves for garnish; 3 cups milk; 1 cup water or beef stock; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup polenta; 1/4 cup grated Parmesan cheese fresh-

Servings: persons

1 tablespoon vegetable oil
3 pounds bone in short ribs
2 white onions medium, peeled and quartered
1 cup baby carrots
2 parsnips medium, cut into large pieces
3 yellow potatoes medium, cut into large pieces
4 sprigs rosemary each, thyme and parsley
1 tablespoon balsamic vinegar
1 tablespoon dijon mustard
12 ounces stout beer
parsley leaves for garnish
3 cups milk
1 cup water or beef stock
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup polenta
1/4 cup grated Parmesan cheese fresh-

1
Heat oil in a large skillet over medium-high heat. Season short ribs with salt and pepper, then place in skillet. Brown on all sides, about 2 to 3 minutes per side.
2
Meanwhile, place onions and carrots in the bottom of a KitchenAid(R) 6-quart Slow Cooker. Top with salt and pepper to taste. Place the browned short ribs on top, then top with the parsnips and potatoes. Add the herbs, balsamic vinegar and Dijon mustard. Pour the stout beer over the top, then add just enough water to cover the contents.
3
Cover and cook on low 7 to 8 hours, until short ribs are cooked through and tender and vegetables are tender. Strain, reserving juices for serving.
4
Meanwhile, make the polenta: In a large saucepan or skillet, heat milk and water or stock to boiling over medium heat. Add salt and pepper, then stir in polenta. Continue stirring 5 to 10 minutes, until polenta absorbs all the liquid and is smooth and cooked through. Stir in Parmesan cheese.
5
Plate short ribs with vegetables and polenta; garnish with parsley leaves and season with more salt and pepper, to taste. Serve with reserved juices.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 3 pounds bone in short ribs, 2 white onions medium, peeled and quartered, 1 cup baby carrots, and more.

Yes, Slow Cooker Stout Short Ribs With Creamy Parmesan 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.

Slow Cooker Stout Short Ribs With Creamy Parmesan Polenta

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