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Slow Cooker Beef Short Ribs with Polenta

Slow Cooker Beef Short Ribs with Polenta for Cozy Nights

Discover the warmth and comfort of Slow Cooker Beef Short Ribs with Polenta, a satisfying dish for busy nights.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 3 pounds Beef Short Ribs Try chuck short ribs for a budget-friendly alternative.
  • 2 tablespoons Olive Oil Vegetable oil can be used in its place.
  • to taste Salt
  • to taste Black Pepper
For the Sauce
  • 1 chopped Onion Shallots can work for a milder taste.
  • 3 cloves Garlic Garlic powder can substitute but will alter the texture.
  • 2 cups Beef Broth Chicken broth makes a lighter alternative.
  • 1 cup Dry Red Wine Grape juice is a non-alcoholic option.
  • 1 can (14 oz) Crushed Tomatoes Fresh chopped tomatoes can substitute.
  • 2 tablespoons Tomato Paste No direct substitute, omitting yields a milder sauce.
  • 1 teaspoon Dried Thyme Oregano can be a substitute.
  • 1 teaspoon Dried Rosemary Thyme or Italian seasoning can serve as alternatives.
For the Polenta
  • 1 cup Polenta Quinoa or rice are gluten-free alternatives.
  • 4 cups Water Broth can enhance flavor.
  • 2 tablespoons Butter Margarine is a good dairy-free substitute.
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast offers a vegan alternative.

Equipment

  • Slow Cooker
  • large skillet
  • Medium Saucepan

Method
 

Preparation Steps
  1. Season the beef short ribs generously with salt and black pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the ribs for about 3-4 minutes on each side until browned.
  2. In the same skillet, add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute. Transfer the onion and garlic mixture to the slow cooker on top of the beef short ribs.
  3. Pour the beef broth and dry red wine into the slow cooker, followed by the crushed tomatoes and tomato paste. Sprinkle in the dried thyme and rosemary, stirring gently. Cover and set to low heat for 8 hours.
  4. About 30 minutes before the ribs are done, bring 4 cups of water to a boil in a medium saucepan. Gradually whisk in 1 cup of polenta, stirring continuously. Cook for about 20-25 minutes until thickened.
  5. Remove polenta from heat and stir in 2 tablespoons of butter and 1/2 cup of grated Parmesan cheese until melted. Adjust consistency with water or broth as needed.
  6. To serve, spoon polenta onto each plate and ladle the tender ribs along with the sauce on top. Garnish with freshly chopped herbs or additional cheese.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 40gProtein: 45gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 750mgFiber: 3gSugar: 6gVitamin A: 600IUVitamin C: 5mgCalcium: 200mgIron: 5mg

Notes

Store leftovers in an airtight container for up to 3 days. Separate the polenta before storing. Freeze beef short ribs in a sealed bag for up to 3 months.

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