Shortribsovercheesypolentaslowcooker Recipes

Steps:

• In a bowl, mix BBQ sauce, brown sugar, cayenne pepper, cumin, oregano, and ½ teaspoon of salt until well combined.
• Place bone-in short ribs in the bottom of a 6-quart (6 liters) slow cooker.
• Add the spice mix over the meat.
• Throw in the baby potatoes and add a pinch of salt, then add onion, garlic, and baby carrots.
• Cover and cook on low heat for 7-8 hours, or high for 3-4 hours.
• Add green beans during the last 30 minutes of cooking time.
• Enjoy!

Steps:

• Put spareribs in the bottom of a slow cooker; top with ketchup, brown sugar, vinegar, honey, soy sauce, ginger, salt, mustard, garlic powder, and black pepper.
• Cook on High for 5 hours.

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.

Steps:

• Preheat the oven to 325 degrees F.
• Heat the oil in a large Dutch oven over medium heat. Add the lardons and cook, stirring occasionally, until golden brown and the fat has rendered, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and set aside. Reserve the rendered fat in the Dutch oven.
• Generously season the short ribs with salt and pepper. In the same Dutch oven, working in batches, brown the short ribs in the remaining bacon fat over high heat, then remove to a plate and set aside. Remove all but 1 tablespoon of fat from the Dutch oven.
• To the Dutch oven with the reserved fat, add the carrots and shallots. Cook over medium-high heat until lightly browned, 10 to 15 minutes. Add the tomato paste and cook until slightly darker, 3 to 4 minutes. Add the garlic and cook, stirring, about 1 minute. Remove about half of the carrots and shallots, and reserve.
• To the Dutch oven, add the wine, beef broth, cognac, short ribs and bouquet garni. Season with salt and pepper and bring to a simmer over medium-high heat. Cover, transfer to the oven and cook until the beef is very tender, 2 to 3 hours.
• Meanwhile, in a skillet over medium-high heat, melt 3 tablespoons of the butter. Add the mushrooms, season with salt and pepper and cook, stirring often, until golden brown, about 5 minutes. Set aside.
• Bring the Dutch oven from the oven to the stovetop. Remove the bouquet garni, carrots and shallots and discard. Bring the liquid to a simmer.
• Using a fork, in a small bowl, cream together the remaining 1 tablespoon of butter and flour, using your fingers if necessary to mix well. Stir the mixture into the stew. Simmer over medium-low heat for 15 to 20 minutes. Taste and adjust the seasoning as necessary.
• Serve the ribs over creamy polenta along with the mushrooms and reserved carrots and shallots. Ladle some of the sauce over the top before serving.
• In a medium saucepan over medium-high heat, add the milk, then add the cornmeal gradually, whisking constantly. Add salt and pepper to taste, and bring to a boil, stirring occasionally.
• Turn the heat to low, and cook, stirring often, until the polenta is very thick, but is still creamy, 30 to 35 minutes. If the polenta becomes too thick, whisk in additional milk or water, 1 tablespoon at a time, until it is the desired consistency (it should be about the consistency of porridge).
• Remove the saucepan from the heat and stir in the butter using a wooden spoon. Taste for seasoning and serve immediately.

Steps:

• Cook ribs in dressing in Dutch oven or large deep skillet on medium-high heat 4 min. on each side or until browned on both sides. Remove ribs from pan; cover to keep warm. Add onions, garlic, thyme and crushed pepper to pan; cook and stir 3 min. or until onions are crisp-tender.
• Return ribs to pan. Whisk broth, barbecue sauce and flour until blended; pour over ribs. Bring to boil; cover. Simmer on low heat 1-1/2 hours.
• Stir cheese into polenta. Serve with the ribs.

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.