Best 4 Short Ribs Over Cheesy Polenta Slow Cooker Recipes

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When it comes to easy and flavorful meals, short ribs over cheesy polenta cooked in a slow cooker is a culinary gem. This dish combines the richness of fall-off-the-bone short ribs with the creamy texture of cheesy polenta, resulting in a comforting and delectable feast. With minimal preparation and a bit of patience, you can create a restaurant-quality meal right in the comfort of your own home. Let's embark on a culinary journey to discover the secrets of preparing this mouthwatering dish, using a slow cooker to tenderize the ribs and infuse them with a symphony of flavors, while the cheesy polenta provides a delightful and creamy foundation.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER BEEF AND POLENTA



Slow-Cooker Beef and Polenta image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h25m

Yield 4 servings

Number Of Ingredients 11

2 pounds beef chuck roast, trimmed and cut into 8 pieces
1 tablespoon Italian seasoning
Kosher salt and freshly ground pepper
8 ounces cremini mushrooms, sliced
5 cloves garlic
1 12-ounce jar pepperoncini, drained and sliced, plus 1/3 cup brine
1 14-ounce can cherry tomatoes
3/4 cup low-sodium beef broth
1 cup quick-cooking polenta
1/2 cup grated parmesan cheese
2 tablespoons unsalted butter

Steps:

  • Toss the beef with the Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper. Scatter the mushrooms and garlic in a 6- to 8-quart slow cooker; top with the beef. Add the pepperoncini, brine, tomatoes and beef broth. Cover and cook on low until the beef is tender, 8 hours.
  • Uncover the slow cooker and let stand 5 minutes. Spoon off any fat from the top and discard. Shred the beef with 2 forks.
  • Meanwhile, cook the polenta as the label directs. Remove from the heat and stir in the parmesan and butter until smooth; season with salt and pepper. Divide among bowls and top with the beef mixture.

Nutrition Facts : Calories 580, Fat 18 grams, SaturatedFat 9 grams, Cholesterol 157 milligrams, Sodium 1384 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 52 grams, Sugar 5 grams

SHORT RIBS OVER CHEESY POLENTA (SLOW COOKER)



Short Ribs over Cheesy Polenta (Slow Cooker) image

From Midwest Living. I have not tried this but the recipe caught my attention because of the long cooktime - friendly for working households.

Provided by duonyte

Categories     One Dish Meal

Time 9h45m

Yield 6 serving(s)

Number Of Ingredients 17

2 1/2-3 lbs boneless beef short ribs
2 large onions, cut into thin wedges
1 cup thinly sliced carrot (2 medium)
1 medium fennel bulb, cored and cut into thin wedges
1 (14 1/2 ounce) can diced tomatoes, undrained
1 cup dry red wine
2 tablespoons quick-cooking tapioca, crushed
2 tablespoons tomato paste
1 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
4 garlic cloves, minced
2 1/2 cups water
1 cup coarse-ground yellow cornmeal
1 cup cold water
1/2 teaspoon salt
1/3 cup crumbled gorgonzola, blue cheese or 1/3 cup shredded parmesan cheese

Steps:

  • Trim fat from meat. In a 5- or 6-quart slow cooker combine onions, carrots, and fennel. Top with meat.
  • In a small bowl combine undrained tomatoes, wine, tapioca, tomato paste, dried rosemary, salt, pepper, and garlic. Pour over meat and vegetables.
  • Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
  • Meanwhile, prepare Cheesy Polenta. In a large saucepan bring the 2-1/2 cups water to boiling.
  • Meanwhile, in a bowl stir together cornmeal, the 1 cup cold water, and the salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling.
  • Reduce heat to medium low. Cook for 25 to 30 minutes or until very thick, stirring frequently and adjusting heat as necessary to maintain a very slow boil.
  • Stir in gorgonzola cheese, blue cheese, or Parmesan cheese.
  • Spoon polenta into shallow bowls. Spoon meat and vegetable mixture over polenta.

SLOW-COOKER SHORT RIBS WITH CHEESY POLENTA



Slow-Cooker Short Ribs With Cheesy Polenta image

Sounds delicious. Posted for safe-keeping. From Ladies Home Journal. Their nutritional info is VERY different from Zaar's for this recipe, I think Zaar is forgetting that there are bones in the ribs, not just 4 pounds of straight meat. LHJ version of nutrition: calories 480; total fat 14.5g; saturated fat 5.5g; cholesterol 75mg; sodium 696mg; carbohydrate 51g; fiber 7g; protein 32g;

Provided by Tee Lee

Categories     One Dish Meal

Time 9h40m

Yield 6 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 1282.3, Fat 113.9, SaturatedFat 49.1, Cholesterol 234.6, Sodium 676.4, Carbohydrate 13, Fiber 2.5, Sugar 5.2, Protein 47.4

SWEET AND SPICY SHORT RIBS WITH CHEESY POLENTA



Sweet and Spicy Short Ribs with Cheesy Polenta image

Beef short ribs get a slow simmer in the Dutch oven with BBQ sauce to make this flavorful dish. They taste superb served with a side of cheesy polenta.

Provided by My Food and Family

Categories     Home

Time 1h50m

Yield 6 servings

Number Of Ingredients 11

3 lb. beef short ribs
2 Tbsp. KRAFT Zesty Italian Dressing
1 onion, coarsely chopped
2 cloves garlic, finely chopped
5 sprigs fresh thyme
1/4 tsp. crushed red pepper
1 can (14 oz.) fat-free reduced-sodium beef broth
1/4 cup KRAFT Thick & Spicy Barbecue Sauce
2 Tbsp. flour
6 oz. (3/4 of 8-oz. pkg.) extra sharp white cheddar cheese, shredded
3 cups hot cooked polenta

Steps:

  • Cook ribs in dressing in Dutch oven or large deep skillet on medium-high heat 4 min. on each side or until browned on both sides. Remove ribs from pan; cover to keep warm. Add onions, garlic, thyme and crushed pepper to pan; cook and stir 3 min. or until onions are crisp-tender.
  • Return ribs to pan. Whisk broth, barbecue sauce and flour until blended; pour over ribs. Bring to boil; cover. Simmer on low heat 1-1/2 hours.
  • Stir cheese into polenta. Serve with the ribs.

Nutrition Facts : Calories 730, Fat 22 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 85 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 34 g

Tips:

  • For a richer flavor, use beef broth instead of water in the slow cooker.
  • Add a tablespoon of Worcestershire sauce or soy sauce to the slow cooker for a savory umami flavor.
  • If you like a little heat, add a teaspoon of chili powder or cayenne pepper to the spice rub.
  • For a crispy crust on the short ribs, sear them in a hot skillet before adding them to the slow cooker.
  • Use a good quality sharp cheddar cheese for the polenta; it will melt smoothly and give the polenta a delicious cheesy flavor.
  • If you don't have a slow cooker, you can also cook the short ribs in the oven at 300 degrees Fahrenheit for 3-4 hours, or until the meat is fall-off-the-bone tender.

Conclusion:

This short ribs over cheesy polenta recipe is an easy and delicious meal that's perfect for a weeknight dinner or a special occasion. The short ribs are fall-off-the-bone tender and the polenta is creamy and cheesy. Serve it with a side of roasted vegetables or a salad for a complete meal.

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