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
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
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
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
SHORT RIB BOURGUIGNON OVER CREAMY POLENTA
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h15m
Yield 4 to 5 servings
Number Of Ingredients 21
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.
SPICY BRAISED SHORT RIBS WITH POLENTA
For a hearty, warming dinner, it's hard to beat braised short ribs in a spicy arrabbiata. The sauce's chiles and tomatoes tenderize and flavor the meat, while red wine and mushrooms round out the dish. Creamy, cheesy polenta is the ideal accompaniment--sopping up the delicious juices and tempering some of the heat.
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the short ribs: Preheat the oven to 325 degrees F.
- Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sprinkle the short ribs generously with salt and pepper, then add them to the pot and brown on all sides until golden, about 8 minutes. Transfer to a plate.
- Add the mushrooms to the drippings in the pot and cook, stirring occasionally, until softened and all the water has cooked out, about 8 minutes. Add half the garlic and continue to cook, stirring frequently, until the mushrooms are crisp and golden and the garlic is softened, about 3 minutes more. Use a slotted spoon to transfer the mushroom mixture to a bowl; set aside.
- Reduce the heat to medium, add the carrot, onion, rosemary and remaining garlic to the pot and cook, stirring often and scraping up any browned bits from the bottom, until the onions and carrots are softened, about 5 minutes. Pour in the wine and bring to a boil. Cook until slightly reduced, about 3 minutes. Stir in the arrabbiata sauce and 2 cups water and return the short ribs to the pot. Bring to a boil, cover with a tight-fitting lid and transfer to the oven. Cook until the meat is fork-tender, about 2 1/2 hours.
- Remove the meat from the sauce and transfer to a plate. Set the sauce aside to let the braising liquid and fat separate, about 10 minutes, then skim off and discard the fat. Discard the rosemary sprig, stir in the reserved mushrooms and add salt and pepper to taste. If you prefer it spicier, add crushed red pepper as well. Return the short ribs to the sauce and keep warm over low heat.
- For the polenta: Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in 1 1/2 teaspoons salt. Lower the heat to a gentle simmer and cook, stirring frequently, until the cornmeal is creamy and no longer grainy, about 30 minutes. Remove from the heat and stir in the Parmesan and butter.
- Divide the polenta among 6 shallow bowls and top each with a short rib and some sauce. Sprinkle with the parsley.
SWEET AND SPICY SHORT RIBS WITH CHEESY POLENTA
Beef short ribs get a slow simmer in the Dutch oven with BBQ sauce to make this flavorful dish. They taste superb served with a side of cheesy polenta.
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 730, Fat 22 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 85 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 34 g
More about "short ribs with cheesy polenta recipes"
SHORT RIBS WITH CHEESY POLENTA - TARA TEASPOON
From tarateaspoon.com
5/5 (4)Total Time 5 hrsCategory Main CourseCalories 583 per serving
- Season ribs with salt and pepper. Heat oil in a large, wide pot over medium-high heat. 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. Skim off any fat from top (discard bay leaf).
- Combine 3 3/4 cups water, the polenta and salt in a large saucepan over medium-high heat. Bring to a boil, stirring constantly. Add cheese and cook, stirring constantly, until thickened, about 5 minutes.
SHORT RIBS OVER CHEESY POLENTA - MIDWEST LIVING
From midwestliving.com
Calories 502 per serving
GIADA'S ONE-POT SHORT RIBS AND POLENTA RECIPES - TODAY
From today.com
BEEF SHORT RIBS WITH POLENTA - A COMFORT FOOD RECIPE …
From cookeatworld.com
IRISH STOUT BRAISED SHORT RIBS WITH CHEESY POLENTA
From donalskehan.com
BRAISED SHORT RIBS WITH CREAMY POLENTA | TASTY KITCHEN: …
From tastykitchen.com
BRAISED BEEF SHORT RIBS WITH CHEESY POLENTA - 2 COOKIN …
From 2cookinmamas.com
TREACLE BEEF SHORT RIBS WITH CHEESY POLENTA RECIPE
From cookingchanneltv.com
BRAISED SHORT RIBS WITH SWISS CHARD AND POLENTA
From sharedappetite.com
BRAISED SHORT RIBS WITH GOAT CHEESE POLENTA - SIMPLE, …
From simplesassyscrumptious.com
BRAISED SHORT RIBS WITH CREAMY POLENTA | WILLIAMS SONOMA
BRAISED RED WINE SHORT RIBS WITH PARMESAN POLENTA
From inquiringchef.com
BRAISED SHORT RIBS WITH CHEESY POLENTA | RECIPES WITH BLACK
From obisone.com
SHORT RIBS & POLENTA - KYNDRA'S KITCHEN
From kyndraclaire.com
TREACLE BEEF RIBS, CHEESY POLENTA: DONAL SKEHAN - RTE.IE
From rte.ie
BRAISED SHORT RIBS AND CREAMY POLENTA - THE DIZZY COOK
From thedizzycook.com
SHORT RIBS WITH CHEESY POLENTA RECIPE | KEEPRECIPES: YOUR …
From keeprecipes.com
BRAISED BEEF SHORT RIBS WITH POLENTA - GOURMETCENTRIC
From gourmetcentric.com
BRAISED SHORT RIBS WITH CREAMY PARMESAN POLENTA
From girlandthekitchen.com
CHIPOTLE BRAISED SHORT RIBS AND CHEESY POLENTA - BETTER HOMES
From bhg.com
BEEF SHORT RIBS WITH CHEDDAR POLENTA | EMERILS.COM
From emerils.com
BRAISED SHORT RIB & CHEESY POLENTA - DINNERATAMANDAS.COM
From dinneratamandas.com
BRAISED SHORT RIBS WITH CHEESY POLENTA AND GREENS
From theturnttable.com
SUN DRIED TOMATO SHORT RIBS WITH CHEESY POLENTA
From bellasunluci.com
RED WINE BRAISED SHORT RIBS WITH CREAMY POLENTA - TASTETORONTO
From tastetoronto.com
DONAL'S IRISH STOUT SHORT RIBS WITH CHEESY POLENTA - RTE.IE
From rte.ie
BEEF SHORT RIBS WITH PARMESAN POLENTA / THE GRATEFUL GIRL COOKS!
From thegratefulgirlcooks.com
BRAISED SHORT RIBS RECIPE + PARMESAN POLENTA - EDIBLE TIMES
From edibletimes.com
HOW TO MAKE SHORT RIBS AND POLENTA - GOOD HOUSEKEEPING
From goodhousekeeping.com
SHORT RIBS WITH POLENTA – ESSENTIAL LIVING
From essentiallivingmag.com
RED WINE BRAISED SHORT RIBS W/ POLENTA - CONFESSIONS OF A GROCERY …
From confessionsofagroceryaddict.com
WWW.RTE.IE
SWEET AND SPICY SHORT RIBS WITH CHEESY POLENTA RECIPE LIST
From salewhale.ca
BRAISED SHORT RIBS WITH CREAMY POLENTA - THE CATHOLIC KITCHEN
From thecatholickitchen.com
RED WINE BRAISED SHORT RIBS WITH CREAMY POLENTA
From dinnerreinvented.com
BRAISED SHORT RIBS WITH CREAMY POLENTA – MICIA MAMMAS
From miciamammas.com
BRAISED BEEF SHORT RIBS OVER POLENTA - DISH OFF THE BLOCK
From dishofftheblock.com
RECIPE: BEEF SHORT RIBS WITH PORCINI OVER SOFT GOAT CHEESE POLENTA
From edibletcetera.com
RED WINE BRAISED SHORT RIBS SERVED WITH CHEESY POLENTA
From tastelife.tv
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love