Mediterranean Slow Cooked Short Ribs Served with Polenta in VitaClay
Beef short ribs are absolutely the best cut of beef for slow cooking! I love it when the tender and succulent meat fall apart as it cooks. The long and slow cooking of this meat recipe is so easy. I added polenta for a nutrient-packed meal for me and my family. Polenta contains complex carbohydrates and protein, together with beef it's perfect for a complete, healthy, one-pot meal. Plus, it's low in fat and rich in fiber, so it's also good for the fitness conscious! Together with Vitamin A and the essential minerals from Polenta, what more can I ask about this recipe?
Ingredients:
4 short ribs marinated in 1/2 cup steakhouse salad dressing 24 hours.
2/3 cup polenta dry
2 pats of butter
2 cups of water
Paprika
Hard white Cheese (of choice)
Green onion for garnish (sliced thinly)
Directions:
For the shortribs: In your Clay pot, set to 3 hours with bones facing wall.
For Polenta: Add 2 cups of water with 2/3 cup polenta dry.
Add 2 pats of butter. Set on “stew” for 20 minutes and simmer in warm for 10 minutes.
Ladle polenta in a bowl, putting short rib on top. Add rib juice to dress.
Dust with paprika, hard white cheese and sliced green onion to garnish.
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