Mediterranean Slow Cooked Short Ribs Served with Polenta in VitaClay

March 17, 2020

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:
  1. For the shortribs: In your Clay pot, set to 3 hours with bones facing wall.
  2. For Polenta: Add 2 cups of water with 2/3 cup polenta dry.
  3. Add 2 pats of butter. Set on “stew” for 20 minutes and simmer in warm for 10 minutes.
  4. Ladle polenta in a bowl, putting short rib on top. Add rib juice to dress.
  5. Dust with paprika, hard white cheese and sliced green onion to garnish.

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