Slow Cooker Short Ribs Arrabiata
2020-09-20- Cuisine: Mediterranean
- Course: Main Dish
- Skill Level: Advanced
-
Add to favorites
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 7:00 h
- Ready In: 7:10 h
Average Member Rating
(1.1 / 5)
9 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
84.6 -
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
1 -
Sodium
148.8 mg -
Sugar
6.9 g -
Trans Fat
1.8 g -
Unsaturated Fat
0.9 g -
Potassium
217.7 mg
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
Ingredients
- 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 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
Method
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 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 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 slow cooker and cook on low-heat setting for 6-7 hours.
Step 5
Prepare polenta mix. In a large saucepan bring 3 ¾ cups (930 ml) water and remaining 1/2 teaspoon 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 shallow bowl. Top with cooked beef short ribs and tomato mixture. Sprinkle with remaining Romano cheese and serve.
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.”
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