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Categories:
carrots frozen pearl onions garlic beef short ribs vegetable oil tomatoes beef broth red wine parsley cornstarch tomato paste bay leaf polenta salt parmigiano-reggiano cheese
Viewed: 33 - Published at: 4 years agoIngredients
- 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
Method
- 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.
