Ingredients
- For the polenta:
- 2 cups chopped onions
- 10 garlic cloves, sliced thin
- 3 Tbsp. tomato paste
- 1 Tbsp. olive oil
- 1 tsp. dried oregano
- 1/2 tsp. red pepper flakes
- 1 (28 oz.) can whole peeled tomatoes, drained
- 4 ( 10 oz.) boneless beef short ribs
- salt and pepper to taste
- 1/4 cup chopped fresh basil
- 2 cups water
- 2 cups milk
- 1 cup instant polenta
- 3/4 cup grated Parmesan cheese
- salt and pepper
Preparation
Step 1
Instructions
1.Place the chopped onion, garlic, tomato paste, olive oil, oregano and red pepper flakes in a microwave safe bowl. Stir to combine, and then microwave until the onions and garlic have softened, about 5 minutes, stirring occasionally. Pour the mixture into the slow cooker.
2.Stir in the drained tomatoes.
3.Trim any excess fat from the short ribs, season with salt and pepper, and nestle the ribs down into the tomato and onion mixture.
4.Cover and cook on LOW for 8-9 hours or HIGH for 5-6 hours.
5.Transfer the cooked ribs to a serving dish, and cover with foil.
6.Pour the sauce into a fat separator, reserving the tomatoes on the side, and allow the fat to rise to the top of the sauce before skimming it from the surface (about 5 minutes).
7.Break up the tomatoes into large chunks, and add them back to the slow cooker along with the defatted sauce. Season with salt and pepper.
8.Serve the ribs topped with the sauce and chopped fresh basil. Serve over Parmesan Polenta, if desired.
For the Polenta:
1.Bring the water and milk to a boil in a large saucepan. Slowly whisk in the polenta, and stir until thick and creamy, between 3-5 minutes.
2.Stir in the Parmesan and season with salt and pepper before serving.
3.ENJOY!