Short Rib Bourguignon Over Creamy Polenta Recipes

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

Ingredients

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

Ingredients

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

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