Country Beef Short Ribs over Gorgonzola Polenta Whip up polenta the night before, and let the short ribs cook unattended in the slow cooker. Your meal will be waiting for you when you're ready. 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 Updated on October 12, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 9 hrs Total Time: 9 hrs 20 mins Servings: 6 Jump to Nutrition Facts Ingredients 2 ½ pound boneless beef short ribs, or one 2-1/2- to 3-pound boneless beef chuck roast, cut into 1-1/2-inch pieces 2 large onions, cut into thin wedges 2 medium carrots, thinly sliced (1 cup) 1 medium fennel bulb, trimmed and cut into thin wedges (1 cup) 1 14.5 ounce can tomatoes, coarsely chopped 1 cup dry red wine 2 tablespoon quick-cooking tapioca 2 tablespoon tomato paste 1 teaspoon dried rosemary, crushed 1 teaspoon salt ½ teaspoon ground black pepper 4 cloves garlic, minced Polenta * ⅓ cup crumbled Gorgonzola or other blue cheese crumbled Gorgonzola cheese or other blue cheese (optional) Polenta 3 cup milk 1 cup cornmeal 1 cup water 1 teaspoon salt 2 tablespoon butter or margarine Directions Trim fat from ribs, if using; set aside. In a 5- or 6-quart slow cooker, combine onions, carrots, and fennel. Place beef on top of vegetables. In a small bowl, stir together undrained tomatoes, wine, tapioca, tomato paste, dried rosemary, salt, pepper, and garlic. Pour over mixture in cooker. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. Meanwhile, prepare Polenta as directed, except reduce salt to 1/2 teaspoon; stir in the 1/3 cup Gorgonzola cheese after cooking. To serve, spoon Polenta into shallow bowls. Spoon beef and vegetable mixture into bowls. If desired, garnish with crumbled cheese. Makes 6 servings. Polenta In a large saucepan bring milk just to a simmer over medium heat. In a medium bowl combine cornmeal, water, and salt. Stir cornmeal mixture slowly into hot milk. Cook and stir until mixture comes to a boil. Reduce heat to low. Cook for 10 to 15 minutes or until mixture is very thick, stirring occasionally. (If mixture is too thick, stir in additional milk.) Stir in butter or margarine until melted. Rate it Print Nutrition Facts (per serving) 489 Calories 18g Fat 32g Carbs 41g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 489 % Daily Value * Total Fat 18g 23% Saturated Fat 8g 40% Cholesterol 113mg 38% Sodium 1121mg 49% Total Carbohydrate 32g 12% Total Sugars 5g Protein 41g Vitamin C 11.8mg 59% Calcium 111.1mg 9% Iron 5.6mg 31% Potassium 1080mg 23% Folate, total 40.3mcg Vitamin B-12 5mcg 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.