Shortribsovercheesypolentaslowcooker Recipes

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SHORT RIBS OVER CHEESY POLENTA (SLOW COOKER)

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



Short Ribs over Cheesy Polenta (Slow Cooker) image

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.

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

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