Shortribsovercheesypolentaslowcooker Recipes
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 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.
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