• 7 Ratings

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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

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  • 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.

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  • Serve polenta in shallow bowls topped with short ribs and sauce. Sprinkle with remaining cheese.

Nutrition Facts

882 calories; 68 g total fat; 30 g saturated fat; 2 g polyunsaturated fat; 29 g monounsaturated fat; 148 mg cholesterol; 1050 mg sodium. 662 mg potassium; 39 g carbohydrates; 5 g fiber; 4 g sugar; 34 g protein; 583 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 1 mg vitamin b6; 16 mcg folate; 5 mcg vitamin b12; 182 mg calcium; 5 mg iron;

Reviews

7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2