Slow Cooker
Wine-Braised Short Ribs
Creamy Polenta and Sautéed BroccoliniIngredients
- 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
- 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.
- Top with onion, carrots, celery, and garlic. Whisk together tomato paste, wine, and water; pour over vegetables. Sprinkle with rosemary.
- 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
- 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.
- 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.
- 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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