Slow Cooker Short Ribs Arrabiata

2020-09-20
  • 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

    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
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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

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.

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?

      Reply
    • 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.

        Reply

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