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Slow Cooker Short Ribs Recipe with Creamy Polenta

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Tender, melt-in-your-mouth slow cooker short ribs served over creamy, buttery polenta make for an easy and comforting meal perfect for cozy nights.

Ingredients

Scale
  • 3 to 4 pounds bone-in beef short ribs
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (Cabernet or Merlot) or beef broth
  • 2 cups low sodium beef broth
  • 3 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 cup coarse cornmeal (polenta)
  • 4 cups water or broth for cooking polenta
  • ½ cup grated Parmesan cheese
  • 2 tablespoons butter
  • ¼ cup heavy cream or milk (optional)
  • Salt and pepper, to taste (for polenta)

Instructions

  1. Pat the short ribs dry with paper towels. Season generously with salt and freshly ground black pepper.
  2. Heat olive oil in a heavy skillet or Dutch oven over medium-high heat. Sear the ribs on all sides until browned and caramelized, about 3-4 minutes per side.
  3. While ribs are searing, chop onion, carrots, celery, and mince garlic.
  4. Remove ribs from skillet and set aside. In the same pan, add onions, carrots, and celery. Cook over medium heat until softened, about 5 minutes.
  5. Add garlic and tomato paste, stirring for 2 minutes until fragrant and tomato paste darkens slightly.
  6. Pour red wine into the skillet, scraping up browned bits. Let simmer and reduce by half.
  7. Place seared short ribs into the slow cooker. Pour sautéed vegetables and wine reduction over ribs. Add beef broth, thyme sprigs, and bay leaves.
  8. Cover and cook on low for 7-8 hours or on high for 4-5 hours until meat is fork-tender.
  9. About 30 minutes before ribs are done, bring 4 cups water or broth to a boil in a medium saucepan.
  10. Slowly whisk in polenta, stirring constantly to prevent lumps. Reduce heat to low and whisk every few minutes until thick and creamy, about 20-25 minutes.
  11. Stir in butter, Parmesan cheese, and cream or milk if using. Season polenta with salt and pepper to taste.
  12. Remove thyme sprigs and bay leaves from slow cooker. Adjust seasoning of sauce if needed.
  13. Serve short ribs over creamy polenta, spooning sauce over the top. Garnish with fresh parsley if desired.

Notes

Searing the ribs before slow cooking adds depth of flavor. Whisk polenta continuously to avoid lumps. If sauce is too thin at the end, reduce it on the stovetop to a glaze. Use slow cooker liner for easier cleanup. Polenta can be substituted with mashed cauliflower or mashed potatoes for lower-carb options. Leftovers taste better after a day and can be stored separately in the fridge for up to 3 days or frozen for up to 2 months.

Nutrition

Keywords: slow cooker short ribs, creamy polenta, comfort food, beef ribs, slow cooker recipe, easy dinner, braised short ribs

Find it online: https://fizzlefork.com/slow-cooker-short-ribs-recipe-with-creamy-polenta-easy-and-best-comfort-food/