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
4hr
COOK TIME
554
CALORIES
16
INGREDIENTS
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
4hr
COOK TIME
554
CALORIES
16
INGREDIENTS
Ingredients 8 Servings
- Short Ribs
- 1 tablespoon oil
- 3 pounds boneless beef short ribs
- 2 cups Kitchen Basics® Original Beef Stock
- 1/4 cup soy sauce
- 2 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 1 teaspoon McCormick Gourmet™ Organic Thyme Leaves
- 1/4 cup water
- 3 tablespoons cornstarch
- 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
- 1 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.
- 2 Mix remaining short rib ingredients, except water and cornstarch, in medium bowl. Add to slow cooker. Cover.
- 3 Cook 8 hours on LOW or 4 hours on HIGH or until short ribs are tender.
- 4 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.
- 5 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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