Short Ribs Arrabbiata over Polenta

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9 users rated this recipe an average rating of 3.5
  • Makes: 8 servings
  • Prep: 40 hrs
  • Cook: 6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high)
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Short Ribs Arrabbiata over Polenta
Ingredients
4
slices pancetta or bacon, chopped
3
pounds boneless beef short ribs
1/2
teaspoon salt
1/2
teaspoon ground black pepper
1
3
1
28 ounce can Italian-style whole peeled tomatoes in puree, cut up
1/4
cup dry red wine
1
teaspoon dried basil, crushed
1
teaspoon dried oregano, crushed
1/2
teaspoon salt
1/4
teaspoon crushed red pepper
3 3/4
cups water
1/2
teaspoon salt
1
cup quick-cooking polenta or cornmeal
3/4
cup finely shredded Romano cheese
2
tablespoons snipped fresh basil or parsley
Directions
  1. In a large skillet, cook pancetta until crisp; use a slotted spoon to remove from skillet. Sprinkle beef with 1/2 teaspoon salt and pepper. Brown ribs on all sides in hot drippings. Remove beef from skillet. Cook onion and garlic in hot drippings until tender; drain fat.
  2. In a 3 1/2- to 4-quart slow cooker, place pancetta, onion, garlic, and beef ribs. Add undrained tomatoes, red wine, basil, oregano, 1/2 teaspoon salt, and crushed red pepper.
  3. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
  4. In a large saucepan, bring the water and 1/2 teaspoon salt to boiling. Stir in polenta. Reduce heat. Cook and stir until thickened and bubbly. Stir in 1/2 cup of the cheese and basil.
  5. Serve polenta in shallow bowls topped with short ribs and sauce. Sprinkle with remaining cheese.
Nutrition Facts (Short Ribs Arrabbiata over Polenta)
    Per serving:
  • 882 kcal cal.,
  • 68 g fat
  • (30 g sat. fat,
  • 2 g polyunsaturated fat,
  • 29 g monounsatured fat),
  • 148 mg chol.,
  • 1050 mg sodium,
  • 39 g carb.,
  • 5 g fiber,
  • 4 g sugar,
  • 34 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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