Short Ribs Over Cheesy Polenta Slow Cooker
Indulge in the ultimate comfort food with this slow cooker recipe for Short Ribs Over Cheesy Polenta. Tender, fall-apart bone-in beef short ribs are braised to perfection in a rich blend of red wine, beef broth, aromatic vegetables, and fresh herbs. The slow-cooked meat is paired with velvety, Parmesan-infused polenta, creating a hearty and luxurious dish that's both rustic and elegant. With minimal prep and the convenience of a slow cooker, this recipe transforms simple ingredients into a deeply flavorful, crowd-pleasing meal. Perfect for cozy dinners or special gatherings, this dish delivers on both taste and presentation.
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Recipe Information
Ingredients
- 4 pounds Bone-in beef short ribs
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, chopped
- 2 medium Carrots, peeled and diced
- 2 stalks Celery stalks, diced
- 4 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 1 cup Dry red wine
- 2 cups Beef broth
- 2 leaves Bay leaves
- 4 sprigs Fresh thyme sprigs
- 1 cup Yellow cornmeal (polenta)
- 4 cups Water
- 1 cup Milk
- 2 tablespoons Butter
- 1 cup Parmesan cheese, grated
- 1 teaspoon Salt (for polenta)
Instructions
Season the beef short ribs generously with salt and black pepper on all sides.
In a large skillet, heat the olive oil over medium-high heat. Sear the short ribs on all sides until deeply browned, about 2-3 minutes per side. Transfer the seared ribs to the slow cooker.
In the same skillet, add the yellow onion, carrots, and celery. Cook for 4-5 minutes, stirring occasionally, until the vegetables are softened. Add the garlic and tomato paste, cooking for another minute.
Deglaze the skillet by pouring in the red wine, scraping up any brown bits at the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Pour the contents of the skillet into the slow cooker over the short ribs. Add the beef broth, bay leaves, and thyme sprigs. Cover and cook on low for 8 hours, or until the short ribs are fall-apart tender.
About 30 minutes before the ribs are finished, start the polenta. In a large pot, bring the water to a boil. Gradually whisk in the yellow cornmeal, ensuring no lumps form. Reduce the heat to low and stir frequently for 20-25 minutes, until the polenta thickens.
Stir in the milk, butter, Parmesan cheese, and salt. Mix well to create creamy, cheesy polenta. Remove from heat and keep warm.
Once the short ribs are done, remove them from the slow cooker. Discard the bay leaves and thyme sprigs. If desired, skim excess fat from the cooking liquid in the slow cooker and use it as a sauce.
Serve the short ribs over a bed of creamy polenta, spooning some of the cooking liquid or sauce over the top. Garnish with fresh thyme if desired.
Nutrition Facts
Calories |
7262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 484.2 g | 621% | |
| Saturated Fat | 205.5 g | 1028% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 1619 mg | 540% | |
| Sodium | 11918 mg | 518% | |
| Total Carbohydrate | 251.5 g | 91% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 33.8 g | ||
| Protein | 424.2 g | 848% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1679 mg | 129% | |
| Iron | 51.4 mg | 286% | |
| Potassium | 6786 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
