Slow Cooker
Wine-Braised Short Ribs
Creamy Polenta and Sautéed Broccolini
Ingredients
- 2 lb bone-in short ribs, trimmed
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- ½ onion, halved and sliced
- 2 carrots, peeled and chopped
- 2 cloves garlic, minced
- 1 (8-oz) can BPA-free organic tomato paste
- 1½ cups dry red wine (or use low-sodium beef broth)
- 1 cup water
- 1 Tbsp fresh or dried rosemary
Instructions
- Sprinkle short ribs with salt and pepper.
- Heat oil in a large skillet over medium-high heat.
- Brown short ribs 3 to 4 minutes per side; place in bottom of a 4- to 5-quart slow cooker.
- Top with onion, carrots and garlic.
- Whisk together tomato paste, wine and water; pour over vegetables.
- Sprinkle with rosemary.
- Cover and cook on LOW 6 to 8 hours or until meat falls off the bone; serve over Creamy Polenta.
Side Dish Ingredients
- 1 cup low-sodium chicken broth
- ¼ cup coarse-ground polenta
- ½ tsp salt
- ½ tsp pepper
- 2 oz full-fat or ⅓-less-fat cream cheese, cut into pieces
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 clove garlic, minced
- 1 bunch broccolini, trimmed
- ¼ tsp crushed red pepper
Side Dish Instructions
- Bring broth to a boil over medium heat; slowly whisk in polenta and ¼ tsp each salt and pepper.
- Reduce heat to low; simmer 25 minutes, stirring occasionally.
- Stir in cream cheese and butter; cook 5 minutes or until creamy.
- While polenta cooks, heat oil in a large skillet over medium-high heat; add garlic, broccolini, crushed red pepper, remaining salt and pepper, and 2 Tbsp water.
- Cover and cook 5 minutes; uncover and sauté 5 minutes or until liquid evaporates and broccolini is tender.
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