Slow-Cooker Short Ribs With Cheesy Polenta

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READY IN: 9hrs 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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