Slow Cooker Beer Braised Short Ribs with Parmesan Polenta
Tender, flavorful ribs made easy in the slow cooker. Perfect for holiday celebrations, dinner parties and simple enough for weeknights, too!
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Slow Cooker Beer Braised Short Ribs with Parmesan Polenta
Prep Time10 Minutes
Servings4
Cook Time480 Minutes
Ingredients
3-4 pounds short ribs
2 yellow onions, diced
3 stalks celery, diced
4 cloves garlic, minced
4 sprigs thyme
2 bay leaves
1 - 12-ounce bottle of beer (I used a porter)
1 cup beef stock
2 tablespoons tomato paste
2 tablespoons brown sugar
1 tablespoon Dijon mustard
FOR THE PARMESAN POLENTA: 4 cups chicken broth
3 cloves garlic, minced
1 cup polenta
1/2 cup heavy cream
1 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Parmesan cheese
Additional Parmesan cheese, for topping
Rosemary sprigs, for garnish
Directions
- Sprinkle short ribs with salt and pepper on all sides; place into slow cooker.
- Top with onions, celery, garlic, thyme and bay leaves.
- In a medium bowl, whisk together beer, beef broth, tomato paste, brown sugar and Dijon mustard. Pour over short ribs.
- Cook on low for 8-9 hours or high for 4 hours.
- Remove the short ribs from the slow cooker.
- Skim the fat off the sauce in the slow cooker; using an immersion blender, puree the onions and celery into the sauce.
- TO MAKE THE POLENTA: Add chicken broth and garlic to a medium pot and bring to a simmer
- Whisk in polenta.
- Cook, stirring often with a wooden spoon, until thick, about 10 minutes.
- Once thickened, add heavy cream, salt, pepper and Parmesan cheese, stirring to combine.
- Serve topped with short ribs, rosemary and additional Parmesan cheese, along with a light drizzle of the sauce.
10 minutes
Prep Time
480 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Premium Choice Beef Bone-In Short Ribs, 2.4 Pound
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Yellow Onions, 0.5 Pound
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Fresh Celery, 1 Each
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Fresh Garlic Bulb, 0.2 Pound
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L&B Fresh Thyme, 0.75 Ounce
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L&B Bay Leaves, 0.1 Ounce
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Age restricted item
Summit Great Northern Porter Beer, 12 Each$17.99$1.50 each
Swanson Beef Stock, 32 Ounce
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Contadina Tomato Paste, 6 Ounce
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Maille Originale Dijon Mustard, 7.5 Ounce
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L&B Organic Chicken Broth, 32 Ounce
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Fresh Garlic Bulb, 0.2 Pound
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Bob's Red Mill Yellow Corn Polenta, 24 Ounce
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Essential Everyday Heavy Whipping Cream, 16 Ounce
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Alessi Sea Salt, 2.83 Ounce
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L&B Cracked Black Pepper, 1.7 Ounce
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Sartori Shredded Parmesan Cheese, 7 Ounce
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Not Available
L&B Fresh Rosemary, 0.75 Ounce
$3.49$4.65/oz
Directions
- Sprinkle short ribs with salt and pepper on all sides; place into slow cooker.
- Top with onions, celery, garlic, thyme and bay leaves.
- In a medium bowl, whisk together beer, beef broth, tomato paste, brown sugar and Dijon mustard. Pour over short ribs.
- Cook on low for 8-9 hours or high for 4 hours.
- Remove the short ribs from the slow cooker.
- Skim the fat off the sauce in the slow cooker; using an immersion blender, puree the onions and celery into the sauce.
- TO MAKE THE POLENTA: Add chicken broth and garlic to a medium pot and bring to a simmer
- Whisk in polenta.
- Cook, stirring often with a wooden spoon, until thick, about 10 minutes.
- Once thickened, add heavy cream, salt, pepper and Parmesan cheese, stirring to combine.
- Serve topped with short ribs, rosemary and additional Parmesan cheese, along with a light drizzle of the sauce.