Slow Cooker Short Ribs Arrabiata

  • Yield: 8
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 7:00 h
  • Ready In: 7:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    12.2 g
  • Cholesterol

    0.0 mg
  • Fat

    3.2 g
  • Fiber

    2.0 g
  • Protein

    2.1 g
  • Saturated Fat

    0.2 g
  • Serving Size

  • Sodium

    148.8 mg
  • Sugar

    6.9 g
  • Trans Fat

    1.8 g
  • Unsaturated Fat

    0.9 g
  • Potassium

    217.7 mg
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Slow cooker short ribs Arrabiata. Beef short ribs with vegetables cooked in a slow cooker and served over cooked polenta. Yummy recipe!

Slow Cooker Short Ribs Arrabiata

There’s nothing quite like the aroma of slow-cooked meat filling your home. And when it comes to fall-off-the-bone deliciousness, few dishes can compare to Short Ribs Arrabiata. This classic Italian dish is a perfect blend of tender short ribs, spicy tomato sauce, and aromatic herbs.

The best part? You don’t have to be a master chef to make it! With just a few simple ingredients and a trusty slow cooker, you can create a mouthwatering meal that will impress even the most discerning palates. So, let’s get started and learn how to make this savory dish step by step.

Ingredients and Preparation for Ribs Arrabiata

To make Slow Cooker Short Ribs Arrabiata, you will need the following ingredients:

-bone-in beef short ribs
– bacon, chopped
– yellow onion, peeled and chopped
– garlic, peeled and minced
– Italian-style tomatoes whole peeled tomatoes in puree, undrained, and cut up
– dry red wine
– dried basil, crushed
– dried oregano, crushed
– crushed red pepper
– water
– quick-cooking polenta mix
– finely shredded Romano cheese
– black pepper
– snipped fresh parsley

To prepare the short ribs, start by cooking bacon in a skillet over medium-high heat. Brown the ribs on all sides until they are nicely seared, then transfer them to the slow cooker.

Pour the sauce over the short ribs in the slow cooker, making sure that the ribs are completely covered. Cover the slow cooker and cook on low for 8 hours, or until the meat is tender and falling off the bone.

Once the short ribs are done, remove them from the slow cooker and set them aside. Skim any excess fat off the surface of the sauce and discard it. If the sauce is too thin, you can thicken it by simmering it on the stove for a few minutes.

Serve the short ribs with the arrabbiata sauce over creamy polenta, garnished with fresh herbs if desired. Enjoy the rich and flavorful dish that will melt in your mouth!


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Cooking and Serving Slow Cooker Short Ribs Arrabiata with Polenta

Once your Ribs Arrabiata are ready, it’s time to serve them up with some creamy polenta. To make the polenta, bring 4 cups of water and 1 teaspoon of salt to a boil in a medium saucepan. Gradually whisk in 1 cup of yellow cornmeal, stirring constantly to prevent lumps from forming. Reduce the heat to low and continue to stir for about 5 minutes until the mixture thickens.

Remove the polenta from the heat and stir in 2 tablespoons of unsalted butter and 1/2 cup of grated Parmesan cheese. Season with salt and pepper to taste. Spoon the polenta onto plates or bowls and top with the tender short ribs and sauce. Garnish with fresh parsley or basil if desired.

The combination of the rich, meaty short ribs and the creamy, cheesy polenta is simply irresistible. The polenta also helps to soak up all the delicious sauce, making every bite even more flavorful. Serve this dish with a side salad or some crusty bread to complete the meal.

Tips and Variations for This Dish

To make your Slow Cooker Short Ribs Arrabiata even more delicious, here are some tips and variations to try:

1. Use different types of meat: Instead of short ribs, try using beef chuck roast or pork shoulder for a different flavor and texture.

2. Adjust the spice level: If you prefer a milder dish, reduce the amount of red pepper flakes or omit them altogether. For a spicier version, add more red pepper flakes or use a hotter variety of chili pepper.

3. Add vegetables: To make this dish even heartier and healthier, add chopped carrots, celery, and onions to the slow cooker along with the meat.

4. Serve with different sides: While polenta is a great choice, you can also serve this dish with mashed potatoes, cooked rice, or crusty bread to soak up the flavorful sauce.

5. Make ahead: This dish can be made ahead of time and reheated before serving, making it perfect for busy weeknights or entertaining guests.

By trying out these tips and variations, you can customize your Slow Cooker Short Ribs Arrabiata to your liking and enjoy a fall-off-the-bone delicious

Slow Cooker Short Ribs Arrabiata


  • 3 pounds (1.44 kg) beef short ribs, fat trimmed
  • 4 slices bacon, chopped
  • 1½ teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large yellow onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 28 oz (840 g) can Italian style tomatoes whole peeled tomatoes in puree, undrained and cut up
  • 1/4 cup (60 ml) dry red wine
  • 1 teaspoon dried basil, crushed
  • 1 teaspoon dried oregano ,crushed
  • 1/4 teaspoon crushed red pepper
  • 3 ¾ cups (930 ml) water
  • 1 cup (250 g) quick-cooking polenta mix
  • 3/4 cup (180 g) finely shredded Romano cheese
  • 2 tablespoons snipped fresh parsley


Step 1

In a large nonstick skillet, cook bacon over medium heat until crisp. Remove cooked bacon from the heat and pat dry with a paper towel, reserving dripping in a skillet.

Step 2

Sprinkle beef short ribs with 1/2 teaspoon kosher salt and ground black pepper. Add seasoned ribs to reserved drippings and cook over medium-high heat until brown on all sides. Remove cooked beef short ribs from the skillet, reserving drippings.

Step 3

Add chopped onions and garlic to the reserved drippings. Cook, stirring occasionally until onions are tender. Drain off fat.

Step 4

In a slow cooker, combine cooked bacon and onion mixture. Top with cooked beef ribs. Add tomatoes, dry red wine, dried basil, oregano, crushed red pepper, and 1/2 teaspoon kosher salt. Cover the slow cooker and cook on a low-heat setting for 6-7 hours.

Step 5

Prepare polenta mix. In a large saucepan bring 3 ¾ cups (930 ml) of water and the remaining 1/2 teaspoon of salt to boiling. Stir in boiling salted water polenta mix. Reduce heat to low. Cook, stirring, until thickened and bubbly. Stir in 1/2 cup (125 g) Romano cheese and fresh parsley.

Step 6

Spoon cooked polenta mix into a shallow bowl. Top with cooked beef short ribs and tomato mixture. Sprinkle with remaining Romano cheese and serve.

Comments (2)

  1. posted by Mrs. Q on April 27, 2016

    I don’t see the garlic in the instructions for cooking? Assume it is added to the lemon mixture?

    • posted by Slava Bond on April 27, 2016

      Look at step number three: “Add chopped onions and garlic to reserved drippings. Cook,stirring occasionally,until onions are tender. Drain off fat.”
      Thank you for your comment.


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