Slow Cooker Braised Beef Short Ribs
Yield: 4 servings
Calories: 569kcal
Slow Cooker Italian braised beef short ribs recipe! Combines classic, simple ingredients to create the most tender, melt in your mouth meal. Serve with creamy Parmesan polenta, and your guests will love this dish!
Ingredients
Shortribs
- 3 cups yellow onion, medium diced
- 10 cloves garlic, thinly sliced
- 3 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon oregano, dried
- ½ teaspoon red pepper flakes
- 28 ounces whole peeled tomatoes, drained, (1 can)
- 2 ½ pounds beef short ribs, trimmed, cut into 1 to 2-inches wide and 1-inch thick
- kosher salt, as needed
- black pepper, as needed
- ½ cup basil, chopped fresh
- ¼ cup parsley, chopped fresh
Polenta
- 2 cups water
- 2 cups milk
- ¾ teaspoon kosher salt
- 1 cup instant polenta
- ¾ cup parmesan cheese, shredded
- ¼ teaspoon black pepper
Special Equipment
Instructions
Shortribs
- Combine onions, garlic, tomato paste, oil, oregano, and pepper flakes in bowl and microwave, occasionally stirring, until onions are softened (about 5 minutes) then transfer to the slow cooker.
- Stir in tomatoes. Season ribs with salt and pepper and nestle into the slow cooker.
- Cover and cook until ribs are tender, 8 to 9 hours on Low, or 5 to 6 hours on High.
- Transfer the ribs to a serving dish and tent with aluminum foil.
- Strain sauce into a fat separator, reserving tomatoes and let sit for 5 minutes.
- Transfer reserved tomatoes to the now-empty slow cooker and break into large chunks with the back of a wooden spoon. Stir in defatted sauce and some of the garlic and onion mixture, season with salt and pepper to taste.
Polenta
- Make cheesy polenta just before serving the meal. Instant polenta will firm up if it sits too long after cooking. Bring 2 cups water, 2 cups milk and salt to boil in a large saucepan.
- Slowly whisk in 1 cup of instant polenta. Cook, constantly stirring, until it thickens, about 3 minutes.
- Stir in ¾ cup grated Parmesan cheese and season with salt and pepper to taste.
- Add some cheesy polenta to each plate, add a few pieces of short ribs, pour the sauce on top and sprinkle with basil and parsley.
Notes
- If you don't have a fat separator, allow the juice to sit in a bowl for at least 10 minutes, and then use a spoon to skim the fat off the top and discard.
Nutrition
Calories: 569kcal | Carbohydrates: 44g | Protein: 29g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 60mg | Sodium: 1357mg | Potassium: 402mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3950IU | Vitamin C: 47.9mg | Calcium: 840mg | Iron: 3.1mg
Recipe Link