Slow Cooker
Wine-Braised Short Ribs
Creamy Polenta and Sautéed Broccolini
Ingredients
- 1½ lb bone-in short ribs, trimmed
- ½ tsp salt
- ½ tsp pepper
- 1 Tbsp olive oil
- ½ onion, halved and sliced
- 1 carrot, chopped
- 1 stalk organic celery, chopped
- 1 clove garlic, minced
- ½ cup BPA-free organic tomato paste
- 1 cup red wine (or use beef broth)
- ¾ cup water
- 1 tsp 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 3-or 4-quart slow cooker.
- Top with onion, carrot, 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
- 1⅓ cups low-sodium chicken broth
- ½ cup coarse-ground polenta
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 2 oz 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
- 2 Tbsp water
Side Dish Instructions
- Bring broth to a boil over medium heat; slowly whisk in polenta and ⅛ 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, ⅛ 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.
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