Rating: 3.5 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
  • 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


Recipe Summary

1 day
6 hrs
1 day


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

882 calories; fat 68g; cholesterol 148mg; saturated fat 30g; carbohydrates 39g; mono fat 29g; poly fat 2g; insoluble fiber 5g; sugars 4g; protein 34g; vitamin a 583.1IU; vitamin c 11.8mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 4.3mg; vitamin b6 0.6mg; folate 16.1mcg; vitamin b12 4.6mcg; sodium 1050mg; potassium 662mg; calcium 181.7mg; iron 4.5mg.