Ingredients: |
Ingredients: 2 1/2 to 3 lbs boneless beef short ribs
2 large onions, cut into thin wedges
1 cup thinly sliced carrots (2 medium)
1 medium fennel bulb, cored and cut into thin wedges
1 14 1/2 oz can diced tomatoes, undrained
1 cup dry red wine
2 T quick-cooking tapioca, crushed
2 T tomato paste
1 t dried rosemary, crushed
1 t salt
1/2 t ground black pepper
4 cloves garlic, minced
Cheesy Polenta
2 1/2 cups water
1 cup coarse-ground yellow cornmeal
1 cup cold water
1/2 t salt
1/3 cup crumbled gorgonzola cheese, blue cheese or shredded parmesan cheese
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Directions: |
Directions:Trim fat from meat.
In a 5 or 6 quart slow cooker, combine onions, carrots and fennel. Top with meat.
In a small bowl, combine undrained tomatoes, wine, tapioca, tomato paste, dried rosemary, salt, pepper and garlic.
Pour over meat and vegetables.
Cover and cook on low heat setting for 9 to 10 hours or on high for 4 1/2 to 5 hours.
Meanwhile, prepare Cheesy Polenta.
In a large saucepan, bring the 2 1/2 cups water to boiling.
Meanwhile, in a bowl, stir together cornmeal, the 1 cup cold water and the salt. Slowly add cornmean mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to medium low. Cook for 25 to 30 minutes or until very thick, stirring frequently and adjusting heat as necessary to maintain a very slow boil.
Stir in gorgonzola cheese, blue cheese or Parmesan cheese.
Spoon polenta into shallow bowls.
Spoon meat and vegtable mixture over polenta. |
This recipe for Short Ribs over Cheesy Polenta is from