Recipe courtesy of The Crock-Pot Brand
Episode: Crock Pot
Hearty Beef Short Ribs with Creamy Red Pepper Polenta
Total:
11 hr 25 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
11 hr 25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Creamy Red Pepper Polenta: 
  • 4 tablespoons unsalted butter, melted
  • 1/4 teaspoon ground paprika
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground cumin
  • 2 cups yellow cornmeal
  • 2 teaspoons kosher salt 
  • 1 small red bell pepper, cored, seeded and finely chopped
Beef Short Ribs:
  • 2 1/2 pounds bone-in beef short ribs
  • 1 to 2 tablespoons kosher salt
  • 1 to 2 tablespoons freshly ground black pepper
  • 2 tablespoons olive oil
  • 3 bay leaves
  • 3 cloves garlic, minced
  • 2 carrots, cut into 1/4-inch dice
  • 2 stalks celery, cut into 1/4-inch dice
  • 1 large yellow onion, cut into 1/4-inch dice
  • 1/3 cup tomatoes, crushed
  • 1/3 cup balsamic vinegar
  • 1/3 cup red wine

Directions

For the creamy red pepper polenta: Combine the butter with 6 cups water in a pot and bring to a simmer over medium heat.

Combine the paprika, cayenne and cumin into a 4.5-quart Crock-Pot(R) slow cooker.

Add the butter mixture to the slow cooker. Stir in the cornmeal, salt and red pepper. Cover and cook on HIGH for 1 to 2 hours or on LOW for 3 to 4 hours, stirring occasionally. Taste and season with salt.

For the beef short ribs: Sprinkle each short rib with salt and pepper and coat with 1 tablespoon of the olive oil.

Heat the remaining tablespoon of olive oil in a large saute pan. Sear the short ribs until just browned, 2 to 3 minutes per side.

To a 6 quart Crock-Pot(R) slow cooker, add the bay leaves, garlic, carrots, celery and onions. Add the tomatoes, vinegar, wine and some salt and pepper. Add the seared short ribs. Cover and cook on LOW for 8 to 9 hours, turning once or twice, until the meat is tender and easily falls from the bone.

Remove the ribs from the slow cooker. Using an immersion blender or traditional blender, puree the sauce, leaving some chunkiness.

Pour the sauce over the ribs and serve with the polenta.

Cook's Note

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Beef Short Rib Enchilada

Recipe courtesy of John Pettitt

Beef Short Ribs

Recipe courtesy of Patti LaBelle

Short Ribs of Beef

Recipe courtesy of G. Garvin

Asian Beef Short Ribs

Recipe courtesy of Sam Choy

Slow Braised Beef Short Ribs

Recipe courtesy of Jason Wilson

Prime Angus Beef Short Ribs

Kalbi (Korean Barbequed Beef Short Ribs)

Recipe courtesy of Judiann Woo

On TV

Junk Food Flip

7:30am | 6:30c

How to Live to 100

8:30am | 7:30c

How to Live to 100

9:30am | 8:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Good Eats

9pm | 8c

Good Eats

9:30pm | 8:30c

Good Eats

10pm | 9c

Good Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Good Eats

1am | 12c

Good Eats

1:30am | 12:30c

Good Eats

2am | 1c

Good Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c