Slow-cooker Short Ribs With Cheesy Polenta

Total Time: 9 hrs 40 mins Preparation Time: 40 mins Cook Time: 9 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 1 combine carrot, onions and garlic in a 6-quart slow cooker.
• 2 rinse ribs and pat dry; season with salt and pepper.
• 3 heat oil in a large, wide pot over moderately high heat until hot but not smoking.
• 4 add ribs, in batches, and cook, turning, until browned on all sides, about 15 minutes.
• 5 transfer, as cooked, to slow cooker.
• 6 stir together tomatoes, broth, wine, parsley, cornstarch and tomato paste in a bowl; pour over ribs. add bay leaf.
• 7 cover and cook, 9 to 11 hours on low or 4-1/2 to 5-1/2 hours on high.
• 8 after cooking, skim off any fat from top (discard bay leaf).
• 9 combine 3-3/4 cups water, the polenta and salt in a large saucepan over moderately high heat.
• 10 bring to a boil, stirring constantly.
• 11 add cheese and cook, stirring constantly, until thickened, about 5 minutes.
• 12 serve ribs over polenta and garnish with parsley, if desired.