Short Ribs Over Cheesy Polenta Slow Cooker Recipes

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SHORT RIBS OVER CHEESY POLENTA (SLOW COOKER)



Short Ribs over Cheesy Polenta (Slow Cooker) image

From Midwest Living. I have not tried this but the recipe caught my attention because of the long cooktime - friendly for working households.

Provided by duonyte

Categories     One Dish Meal

Time 9h45m

Yield 6 serving(s)

Number Of Ingredients 17

2 1/2-3 lbs boneless beef short ribs
2 large onions, cut into thin wedges
1 cup thinly sliced carrot (2 medium)
1 medium fennel bulb, cored and cut into thin wedges
1 (14 1/2 ounce) can diced tomatoes, undrained
1 cup dry red wine
2 tablespoons quick-cooking tapioca, crushed
2 tablespoons tomato paste
1 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
4 garlic cloves, minced
2 1/2 cups water
1 cup coarse-ground yellow cornmeal
1 cup cold water
1/2 teaspoon salt
1/3 cup crumbled gorgonzola, blue cheese or 1/3 cup shredded parmesan cheese

Steps:

  • Trim fat from meat. In a 5- or 6-quart slow cooker combine onions, carrots, and fennel. Top with meat.
  • In a small bowl combine undrained tomatoes, wine, tapioca, tomato paste, dried rosemary, salt, pepper, and garlic. Pour over meat and vegetables.
  • Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
  • Meanwhile, prepare Cheesy Polenta. In a large saucepan bring the 2-1/2 cups water to boiling.
  • Meanwhile, in a bowl stir together cornmeal, the 1 cup cold water, and the salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling.
  • Reduce heat to medium low. Cook for 25 to 30 minutes or until very thick, stirring frequently and adjusting heat as necessary to maintain a very slow boil.
  • Stir in gorgonzola cheese, blue cheese, or Parmesan cheese.
  • Spoon polenta into shallow bowls. Spoon meat and vegetable mixture over polenta.

SLOW-COOKER SHORT RIBS WITH CHEESY POLENTA



Slow-Cooker Short Ribs With Cheesy Polenta image

Sounds delicious. Posted for safe-keeping. From Ladies Home Journal. Their nutritional info is VERY different from Zaar's for this recipe, I think Zaar is forgetting that there are bones in the ribs, not just 4 pounds of straight meat. LHJ version of nutrition: calories 480; total fat 14.5g; saturated fat 5.5g; cholesterol 75mg; sodium 696mg; carbohydrate 51g; fiber 7g; protein 32g;

Provided by Tee Lee

Categories     One Dish Meal

Time 9h40m

Yield 6 serving(s)

Number Of Ingredients 15

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

Steps:

  • Combine carrot, onions and garlic in a 6-quart slow cooker.
  • 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.
  • 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.
  • After cooking, skim off any fat from top (discard bay leaf).
  • 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.
  • Serve ribs over polenta and garnish with parsley, if desired.

Nutrition Facts : Calories 1282.3, Fat 113.9, SaturatedFat 49.1, Cholesterol 234.6, Sodium 676.4, Carbohydrate 13, Fiber 2.5, Sugar 5.2, Protein 47.4

BRAISED SHORT RIBS



Braised Short Ribs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h25m

Yield 4 servings

Number Of Ingredients 20

Kosher salt and freshly ground black pepper
8 beef short ribs
1/4 cup all-purpose flour
6 thin slices bacon, diced
2 tablespoons olive oil
3 carrots, diced
2 shallots, finely minced
1 medium onion, diced
Splash of red wine
4 cups beef broth (enough to almost cover the ribs)
2 sprigs fresh thyme
2 sprigs fresh rosemary
Cheese Grits, recipe follows, or regular grits, for serving
2 cups stone-ground grits
1/2 teaspoon salt, plus more if needed
4 large eggs
12 tablespoons (1 1/2 sticks) unsalted butter, cut into tablespoon pieces, plus more for buttering the dish
3 cups grated sharp Cheddar (or other cheese), plus more if needed
1/2 teaspoon cayenne pepper, plus more if needed
4 cloves garlic, finely chopped

Steps:

  • Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside.
  • In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside. Drain off any excess fat.
  • Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside.
  • Lower the heat to medium. Add the carrots, shallots and onions to the pan and cook for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. Finally, add the cooked bacon.
  • Put on a lid and transfer to the oven. Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours. Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)
  • For each serving, arrange 2 ribs on a bed of the grits, spooning a little juice over the top.
  • Cook the grits according to the package instructions, adding the salt with the water. Turn off the heat just before the grits are done.
  • Preheat the oven to 350 degrees F.
  • In a small bowl, whisk together the eggs. To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of the hot grits into the eggs. Begin stirring immediately and continue stirring until the mixture is well combined.
  • Pour the egg mixture into the grits. Stir constantly to incorporate the eggs into the grits. Add the butter and stir until melted. Next, add the cheese and stir until melted. Add the cayenne and garlic and stir well to combine. Taste and adjust the seasonings, adding more salt or cayenne if necessary. You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others.
  • Butter a 9-by-13-inch baking dish and pour the grits into the dish. Bake until the grits are hot and bubbly, 30 to 35 minutes. Let stand for 10 minutes before serving. The grits will become firmer as they cool.

BEEF SHORT RIBS



Beef Short Ribs image

Provided by Ina Garten

Yield 6 servings

Number Of Ingredients 16

Fresh thyme sprigs
1 tablespoon brown sugar
6 cups beef stock
6 beef short ribs, trimmed of fat
Kosher salt
Freshly ground black pepper
1/4 cup good olive oil
1 small fennel, fronds, stems, and core removed, large-diced
1 leek, cleaned and large-diced, white part only
1 1/2 cups chopped onion (2 onions)
4 cups large-diced celery (6 large stalks)
2 carrots, peeled and large-diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 (750-ml) bottle Cotes du Rhone or other dry red wine
Fresh rosemary sprigs

Steps:

  • Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
  • Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
  • Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
  • Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.

SLOW-COOKER BEEF AND POLENTA



Slow-Cooker Beef and Polenta image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h25m

Yield 4 servings

Number Of Ingredients 11

2 pounds beef chuck roast, trimmed and cut into 8 pieces
1 tablespoon Italian seasoning
Kosher salt and freshly ground pepper
8 ounces cremini mushrooms, sliced
5 cloves garlic
1 12-ounce jar pepperoncini, drained and sliced, plus 1/3 cup brine
1 14-ounce can cherry tomatoes
3/4 cup low-sodium beef broth
1 cup quick-cooking polenta
1/2 cup grated parmesan cheese
2 tablespoons unsalted butter

Steps:

  • Toss the beef with the Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper. Scatter the mushrooms and garlic in a 6- to 8-quart slow cooker; top with the beef. Add the pepperoncini, brine, tomatoes and beef broth. Cover and cook on low until the beef is tender, 8 hours.
  • Uncover the slow cooker and let stand 5 minutes. Spoon off any fat from the top and discard. Shred the beef with 2 forks.
  • Meanwhile, cook the polenta as the label directs. Remove from the heat and stir in the parmesan and butter until smooth; season with salt and pepper. Divide among bowls and top with the beef mixture.

Nutrition Facts : Calories 580, Fat 18 grams, SaturatedFat 9 grams, Cholesterol 157 milligrams, Sodium 1384 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 52 grams, Sugar 5 grams

SPICY BRAISED SHORT RIBS WITH POLENTA



Spicy Braised Short Ribs with Polenta image

For a hearty, warming dinner, it's hard to beat braised short ribs in a spicy arrabbiata. The sauce's chiles and tomatoes tenderize and flavor the meat, while red wine and mushrooms round out the dish. Creamy, cheesy polenta is the ideal accompaniment--sopping up the delicious juices and tempering some of the heat.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h30m

Yield 6 servings

Number Of Ingredients 17

3 tablespoons olive oil
6 beef short ribs (about 4 pounds)
Kosher salt and freshly ground black pepper
1 pound cremini mushrooms, sliced
4 cloves garlic, chopped
1 medium carrot, diced
1 medium onion, diced
1 sprig fresh rosemary
2 cups dry red wine
One 24-ounce jar arrabbiata sauce, such as Rao's Homemade® Arrabbiata Sauce
Crushed red pepper, as desired, optional
1/4 cup chopped fresh parsley
6 cups low-sodium chicken broth or water
1 1/2 cups stone-ground cornmeal
Kosher salt
1/2 cup freshly grated Parmesan
3 tablespoons unsalted butter

Steps:

  • For the short ribs: Preheat the oven to 325 degrees F.
  • Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sprinkle the short ribs generously with salt and pepper, then add them to the pot and brown on all sides until golden, about 8 minutes. Transfer to a plate.
  • Add the mushrooms to the drippings in the pot and cook, stirring occasionally, until softened and all the water has cooked out, about 8 minutes. Add half the garlic and continue to cook, stirring frequently, until the mushrooms are crisp and golden and the garlic is softened, about 3 minutes more. Use a slotted spoon to transfer the mushroom mixture to a bowl; set aside.
  • Reduce the heat to medium, add the carrot, onion, rosemary and remaining garlic to the pot and cook, stirring often and scraping up any browned bits from the bottom, until the onions and carrots are softened, about 5 minutes. Pour in the wine and bring to a boil. Cook until slightly reduced, about 3 minutes. Stir in the arrabbiata sauce and 2 cups water and return the short ribs to the pot. Bring to a boil, cover with a tight-fitting lid and transfer to the oven. Cook until the meat is fork-tender, about 2 1/2 hours.
  • Remove the meat from the sauce and transfer to a plate. Set the sauce aside to let the braising liquid and fat separate, about 10 minutes, then skim off and discard the fat. Discard the rosemary sprig, stir in the reserved mushrooms and add salt and pepper to taste. If you prefer it spicier, add crushed red pepper as well. Return the short ribs to the sauce and keep warm over low heat.
  • For the polenta: Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in 1 1/2 teaspoons salt. Lower the heat to a gentle simmer and cook, stirring frequently, until the cornmeal is creamy and no longer grainy, about 30 minutes. Remove from the heat and stir in the Parmesan and butter.
  • Divide the polenta among 6 shallow bowls and top each with a short rib and some sauce. Sprinkle with the parsley.

SLOW-COOKER POLENTA



Slow-Cooker Polenta image

This Italian classic is so simple to make, you can now make it any night of the week. -Elisabeth Matelski, Boston, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 6h10m

Yield 12 servings

Number Of Ingredients 11

13 cups reduced-sodium chicken broth, divided
3 cups cornmeal
1 medium onion, finely chopped
3 garlic cloves, minced
2 bay leaves
2 teaspoons salt
1 cup half-and-half cream
1 cup shredded Parmesan cheese
1/4 cup butter, cubed
1 teaspoon pepper
Additional shredded Parmesan cheese

Steps:

  • In a 6-qt. slow cooker, combine 12 cups broth, cornmeal, onion, garlic, bay leaves and salt. Cook, covered, on low , 6-8 hours, until liquid is absorbed and polenta is creamy. Remove bay leaves. Stir in cream, cheese, butter, pepper and remaining broth. If desired, serve with additional cheese.

Nutrition Facts : Calories 255 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 1168mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.

SLOW-COOKER SHORT RIB RAGU OVER PAPPARDELLE



Slow-Cooker Short Rib Ragu over Pappardelle image

An irresistible sauce gives this beef another dimension of flavor. Nearly any starchy side, such as potatoes or polenta, will work in place of the pasta. Short ribs are my crowd-pleaser weekend meal for all occasions. -Missy Raho, Morristown, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 7h30m

Yield 12 servings.

Number Of Ingredients 16

1 tablespoon olive oil
2 pounds boneless beef short ribs, cut into 2-inch pieces
8 ounces sliced mushrooms
1 small onion, chopped
2 small carrots, peeled and chopped
2 bay leaves
1 can (12 ounces) tomato paste
1/2 cup dry red wine
3 garlic cloves, minced
1 tablespoon Italian seasoning
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (28 ounces) diced tomatoes, undrained
1 pound pappardelle
Parmesan cheese, grated or shaved, optional

Steps:

  • In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-quart slow cooker. Add mushrooms, onion, carrots and bay leaves. , In the same skillet, add tomato paste, wine, garlic and seasonings. Cook and stir over medium heat until fragrant and slightly darkened, 2-4 minutes. Stir in diced tomatoes until blended. Transfer mixture to slow cooker; cover. Cook on low until beef is tender, 7-9 hours. Discard bay leaves., Cook pasta according to package directions for al dente. Serve ragu over pasta. If desired, serve with Parmesan cheese.

Nutrition Facts : Calories 302 calories, Fat 8g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 328mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.

ROSEMARY BEEF ROAST OVER CHEESY POLENTA



Rosemary Beef Roast over Cheesy Polenta image

I love beef roast in the slow cooker, and it's fun to pair it with something a little different than potatoes! This is true comfort food. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 8 servings.

Number Of Ingredients 13

1/4 cup minced fresh rosemary
3 garlic cloves, minced
3 teaspoons salt, divided
1 teaspoon pepper
1 boneless beef chuck roast (3 pounds)
1 tablespoon canola oil
1 cup beef broth
2 cups water
2 cups 2% milk
1 cup cornmeal
1/2 cup shredded Parmesan cheese
3 tablespoons butter, cubed
Optional: Additional rosemary and Parmesan cheese

Steps:

  • Mix rosemary, garlic, 2 teaspoons salt and pepper; rub over meat. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat a 5- or 6-qt. slow cooker. Add broth to skillet; cook 1 minute, stirring to loosen browned bits from pan. Pour over meat. Cook, covered, on low until meat is tender, 7-9 hours., For polenta, in a large heavy saucepan, bring water, milk and remaining 1 teaspoon salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from sides of pan, 15-20 minutes. (Mixture will be very thick.) Remove from heat; stir in Parmesan cheese and butter. Serve with roast. If desired, serve with additional rosemary and Parmesan cheese.

Nutrition Facts : Calories 471 calories, Fat 25g fat (11g saturated fat), Cholesterol 130mg cholesterol, Sodium 1216mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 39g protein.

SLOW-COOKER SHORT RIBS



Slow-Cooker Short Ribs image

These slow-cooker short ribs are an easy alternative to traditionally braised short ribs-you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) -Rebekah Beyer, Sabetha, Kansas

Provided by Taste of Home

Categories     Dinner

Time 6h45m

Yield 6 servings.

Number Of Ingredients 15

3 pounds bone-in beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
4 medium carrots, cut into 1-inch pieces
1 cup beef broth
4 fresh thyme sprigs
1 bay leaf
2 large onions, cut into 1/2-inch wedges
6 garlic cloves, minced
1 tablespoon tomato paste
2 cups dry red wine or beef broth
4 teaspoons cornstarch
3 tablespoons cold water
Salt and pepper to taste

Steps:

  • Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.

Nutrition Facts : Calories 250 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.

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