Recipes and Cooking Short Ribs Arrabbiata over Polenta 3.6 (7) Add your rating & review Try cooking short ribs in a slow cooker for fall-apart tender results. This easy short ribs recipe is begging to be served over polenta to soak up the arrabbiata sauce. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 1 day 16 hrs Cook Time: 6 hrs Total Time: 1 day 22 hrs Servings: 8 Jump to Nutrition Facts Ingredients 4 slices pancetta or bacon, chopped 3 pound boneless beef short ribs ½ teaspoon salt ½ teaspoon ground black pepper 1 large onion, chopped 3 cloves garlic, minced 1 28 ounce can Italian-style whole peeled tomatoes in puree, cut up ¼ cup dry red wine 1 teaspoon dried basil, crushed 1 teaspoon dried oregano, crushed ½ teaspoon salt ¼ - ½ teaspoon crushed red pepper 3 ¾ cup water ½ teaspoon salt 1 cup quick-cooking polenta or cornmeal ¾ cup finely shredded Romano cheese 2 tablespoon snipped fresh basil or parsley Directions 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. 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. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. 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. Serve polenta in shallow bowls topped with short ribs and sauce. Sprinkle with remaining cheese. Rate it Print Nutrition Facts (per serving) 882 Calories 68g Fat 39g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 882 % Daily Value * Total Fat 68g 87% Saturated Fat 30g 150% Cholesterol 148mg 49% Sodium 1050mg 46% Total Carbohydrate 39g 14% Total Sugars 4g Protein 34g Vitamin C 11.8mg 59% Calcium 181.7mg 14% Iron 4.5mg 25% Potassium 662mg 14% Folate, total 16.1mcg Vitamin B-12 4.6mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.