Slow Cooker

Wine-Braised Short Ribs

Creamy Polenta and Sautéed Broccolini
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Ingredients

  • 4 lb bone-in short ribs, trimmed
  • 1 tsp salt
  • 1 tsp pepper
  • 3 Tbsp olive oil
  • 1 onion, halved and sliced
  • 3 carrots, chopped
  • 2 stalks organic celery, chopped
  • 3 cloves garlic, minced
  • 2 (6-oz) cans BPA-free organic tomato paste
  • 3 cups red wine (or use beef broth)
  • 2 cups water
  • 1 Tbsp dried rosemary

Instructions

  1. 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 a 5- to 6-quart slow cooker.
  2. Top with onion, carrots, celery, and garlic. Whisk together tomato paste, wine, and water; pour over vegetables. Sprinkle with rosemary.
  3. Cover and cook on LOW 7 to 8 hours or until meat falls off the bone; serve over Creamy Polenta recipe.

Side Dish Ingredients

  • 4 cups low-sodium chicken broth
  • 1½ cups coarse-ground polenta
  • ½ tsp salt
  • ½ tsp pepper
  • 4 oz cream cheese, cut into pieces
  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 2 bunches Broccolini, trimmed
  • ½ tsp crushed red pepper
  • ¼ cup water

Side Dish Instructions

  1. 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.
  2. Stir in cream cheese and butter; cook 5 minutes or until creamy.
  3. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic, Broccolini, crushed red pepper, ¼ tsp each salt and pepper, and water.
  4. Cover and cook 5 minutes; uncover and sauté 5 minutes longer or until liquid evaporates and broccolini is tender.

Nutritional Information

Main Side Total
Servings 6 6
Calories
611
261
872
Fat (g) 48 16 64
Sat. Fat (g) 18 7 25
Protein (g) 24 9 33
Carb (g) 22 22 44
Fiber (g) 5 3 8
Sodium (mg) 667 352 1019

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