Slow Cooker Braised Short Ribs with Polenta
main dishes

Slow Cooker Braised Short Ribs with Polenta

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Use Kitchen Basics® Original Beef Stock to make these fork-tender short ribs in your slow cooker. Serve over polenta with deep, rich flavor thanks to tangy Gruyere cheese. Dig in!
  • 15m

    prep time

  • 4h

    Cook Time

  • 554

    Calories

  • 16

    Ingredients

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Ingredients

8

Servings

Short Ribs

Polenta

  • 2 cups Kitchen Basics® Original Beef Stock
  • 2 cups milk
  • 1 teaspoon Sicilian Sea Salt
  • 1 cup instant polenta
  • 1 cup shredded Gruyere cheese
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh chives

Instructions

  • For the Short Ribs, heat oil in Dutch oven or large deep skillet on medium-high heat. Add 1/2 of the short ribs; cook 5 to 10 minutes or until browned on all sides. Place in slow cooker. Repeat with remaining short ribs.

  • Mix remaining short rib ingredients, except water and cornstarch, in medium bowl. Add to slow cooker. Cover.

  • Cook 8 hours on LOW or 4 hours on HIGH or until short ribs are tender.

  • Mix water and cornstarch in small bowl with wire whisk. Stir into slow cooker. Cover. Cook 15 to 30 minutes on HIGH, or until sauce is thickened.

  • Meanwhile, for the Polenta, bring stock, milk and salt to boil in large saucepan. Whisking constantly, add polenta in thin stream. Reduce heat to low; stirring constantly, simmer 3 to 4 minutes or until thickened. Remove from heat. Stir in cheese, butter and chives. Serve short ribs over polenta.

Nutrition information (per Serving)

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