Slow Cooker Braised Beef Short Ribs With Polenta

Slow Cooker Cabernet Beef Short Ribs with Mascarpone Polenta.

Information technology wouldn't be December if I wasn't serving you a hug in a bowl.

I'grand about to do everything in my power to convince y'all that you lot need mascarpone polenta for dinner. This night. No waiting!

Wait at those brusk ribs. !!!!!!!!!

If this doesn't scream comfort food, I don't know what does.

But kickoff.

Let's talk well-nigh the mascarpone polenta.

Over the weekend, my cousin Lacy had a meal similar to this and texted me that I HAD to get in asap. It sounded so good – and exactly like the sort of meals I require when the weather is common cold and snowy, just besides something that could be perfect for Christmas – that I did make it. Instantly!

The polenta is completely to die for. It's super creamy and shine and the mascarpone adds some richness without making information technology more than heavy. I wanted to eat information technology spoonful by spoonful right out of that pot.

I was feeling a serious holiday comfort nutrient dish. While I love the thought of a roast or tenderloin, there is only something and then welcoming nigh a warm cheesey basin of polenta topped with fall-autonomously short ribs.

My grandma ever fabricated a large beef tenderloin on Christmas day and my mom has been doing the aforementioned. I love it – it's fantastic. But Christmas day is and then cozy and PJ-centered and hey-permit'southward-sit-by-the-tree-and-pour-Baileys-in-our-java that I'm thinking we need a polenta short rib bowl come the 25^th.  You lot would hear no complaints from me.

Likewise! A minute hither. We demand to discuss my favorite slow cooker! I used it for these short ribs and y'all can actually SEAR inside the slow cooker. It is LIFE changing. Favorite ever. And ever. Buy it as a Christmas souvenir to yourself!

Anyhoo.

There is something so comforting even so celebratory near beef short ribs. So tender and rich, just still so inviting and not fancy or pretentious at ALL. They want to go in on the PJs and Baileys coffee fun too.

Not to mention that I just admire meals in bowls. Who needs a plate?

Slow Cooker Cabernet Beefiness Curt Ribs with Mascarpone Polenta

• 10 to 12 beef short ribs
• 1 teaspoon salt
• one teaspoon pepper
• three tablespoons flour
• ii tablespoons canola or vegetable oil
• 1/3 loving cup your favorite Cabernet
• fresh chopped herbs for garnish

mascarpone polenta

• iv cups low-sodium chicken stock
• 3/4 loving cup polenta coarse grind cornmeal
• 2 tablespoons unsalted butter
• two/3 loving cup mascarpone cheese
• iv ounces pecorino Romano cheese freshly grated
• ¼ teaspoon salt
• ¼ teaspoon freshly basis black pepper

• Sprinkle the brusk ribs with the salt, pepper and flour. Heat a big skillet over medium-high heat and add the oil. Add together the short ribs in batches and sear until aureate brown on all sides. Deglaze the pan with the cabernet. Place the short ribs and liquid in the dull cooker and repeat with remaining ribs.

• Cook on depression for 8 to x hours.

• Remove the ribs from the slow cooker (keep the juices!) and identify them on a plate to cool so you can handle them comfortably. Once slightly cooler, pull the beef off the bone and remove and bits of fatty if desired. Place all the shredded beef dorsum into the slow cooker and into the juices. Set the crockpot back on low or warm and toss well. The ribs are ready to eat at this indicate, merely I like to let them soak up the juice for most 30 minutes.

mascarpone polenta

• Nearly xxx minutes before serving the short ribs, bring the craven stock to a boil in a saucepan. Slowly whisk in the polenta Turn the heat down to medium low and keep to stir until the mixture thickens. Once the mixture has come together and the cornmeal is thoroughly combined, reduce the oestrus to low and cover. Melt until the polenta is creamy and resembles the consistency of oatmeal, stirring occasionally, for most xxx minutes. If at any time the polenta looks parched, dry or likewise thick, add in some actress chicken stock ¼ cup at a time. After 30 minutes, stir in the butter, cheeses, salt and pepper. Taste and add more seasoning or cheese if desired.

• To serve, scoop the polenta into a bowl. Superlative with the shredded short ribs and chopped fresh herbs. Serve immediately.

Course: Main Course

Cuisine: American

Extra wine please yes thank you.

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Source: https://www.howsweeteats.com/2016/12/slow-cooker-cabernet-beef-short-ribs-mascarpone-polenta/