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.

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2.5 by 3 people

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  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 9 hrs to 10 hrs (low) or 4 1/2 to 5 hr. (high)

Country Beef Short Ribs over Gorgonzola Polenta

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2.5 by 3 people

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Directions

  1. 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.
  2. In a small bowl, stir together undrained tomatoes, wine, tapioca, tomato paste, dried rosemary, salt, pepper, and garlic. Pour over mixture in cooker.
  3. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
  4. Meanwhile, prepare Polenta as directed, except reduce salt to 1/2 teaspoon; stir in the 1/3 cup Gorgonzola cheese after cooking.
  5. To serve, spoon Polenta into shallow bowls. Spoon beef and vegetable mixture into bowls. If desired, garnish with crumbled cheese. Makes 6 servings.

Polenta

Directions

  1. 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.
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Nutrition Facts (Country Beef Short Ribs over Gorgonzola Polenta)

  • Per serving:
  • 489 kcal ,
  • 18 g fat
  • (8 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 113 mg chol. ,
  • 1121 mg sodium ,
  • 32 g carb. ,
  • 4 g fiber ,
  • 5 g sugar ,
  • 41 g pro.
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