Slow-Cooked Red Wine Braised Beef Short Ribs with Herbed Polenta Toast
Short Ribs braised with red wine and served on top of polenta toast. A nod to Northern Italy. Use your slow cooker to make this divine meal.
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Cooking tools:
- Slow cooker
- Pressure cooker
- Cheesecloth
- Fine-mesh sieve
- Roasting pan
- Stockpot
- Oven
- Stove
- Skillet
- Nonstick skillet
- Baking dish
- Baking sheet
- Cutting board
- Chef's knife
- Mixing bowl
- Colander
- Aluminum foil
- Plastic wrap
- Measuring cup
- Measuring spoon
- Serving bowl
- Refrigerator
Ingredients
- 3 pounds beef Chuck Short Ribs Boneless or Bone-In (about 4 x 2-inch pieces)
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- 1 cup dry red wine
- 2 cups diced onions
- 1 cup diced celery
- 1 cup diced carrot
- 4 cups Roasted Beef Stock, divided
- 15 fresh thyme sprigs
- 7 fresh rosemary sprigs
- 3/4 cup instant polenta
- 1/2 teaspoon minced fresh rosemary leaves
- 1/2 teaspoon minced fresh thyme leaves
- 3 green onions, green part only, cut diagonally into 1/8-inch strips
- Fried shoestring potatoes (optional)
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