SHORT RIBS WITH CHEESY POLENTA

By SAEGERMA

Ingredients

• 4 MED CARROTS CUT INTO 1 INCH PIECES
• 2 CUPS FROZEN PEARL ONIONS
• 4 CRUSHED GARLIC CLOVES
• 4 LBS BEEF SHORT RIBS BONE IN
• 1 TBL VEGETABLE OIL
• 1 CAN 14.5 OZ DICED TOMATOES
• 3/4 CUP BEEF BROTH
• 1/4 CUP DRY RED WINE
• 1/4 CUP COARSLEY CHOPPED FLAT LEAF PARSLEY
• 2 TBL CORNSTARCH
• 2 TBL TOMATO PASTE
• 1 BAY LEAF
• 1 CUP QUICK COOKING POLENTA
• 1/2 TEAS SALT
• 1/2 CUP SHREDDED PARMIGGIANO REGGIANNO

Details

Servings 6

Preparation

Step 1

COMBINE CARROTS ONIONS AND GARLIC IN SIX QT SLOW COOKER RINSE RIBS AND PAT DRY SWEASON WITH SALT & PEPPER HEAT OIL IN DUTCH OVEEN UNTIL HOY BUT NOT SMOKING ADD RIBS IN BATCHES AND BROWN ON ALL SIDES TRANSFER TO SLOW COOKER STIR TOGETHER TOMATOES BROTH WINE PARSLEY CORNSTARCH AND TOMATO PASTE IN A BOWL AND POUR OVER RIBS ADD BAY LEAF AND COOK 9-11 HOURS ON LOW OR 41/2-51/2 ON HIGH SKIM OFF FAT FROM TOP AND DISCARD BAY LEAF COMBINE 33/4 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 MIN SERVE RIBS OVER POLENTA