Tomato and Rosemary Short Ribs Over Polenta
Short ribs braise in tomato paste, broth and rosemary, and the skimmed sauce goes over soft polenta.
Tomato and Rosemary Short Ribs Over Polenta
Course: Main CourseDifficulty: Easy5
servings20
minutes7
hours30
minutesShort ribs braise in tomato paste, broth and rosemary, and the skimmed sauce goes over soft polenta.
Ingredients
4 lb bone-in short ribs
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons olive oil
1 yellow onion, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 1/2 cups beef broth
1 sprig fresh rosemary
1 cup dry polenta
4 cups water, for the polenta
1/2 cup grated Parmesan
Directions
- Season the ribs and sear them 1 to 2 minutes per side in the hot oil.
- Put the onion and garlic in the bottom of the slow cooker.
- Stir the tomato paste into the broth.
- Set the ribs on top and pour the broth around them, never covering the meat.
- Add the rosemary sprig.
- Cover and cook on LOW, toward 8 hours for bone-in or toward 6 for boneless.
- Probe for 195 to 205°F.
- Lift out the ribs, fish out the rosemary and skim the fat.
- Start the polenta while the ribs rest, whisking the polenta into boiling salted water and cooking until thick.
- Stir in the Parmesan and spoon the ribs and sauce over the polenta.
Notes
- A boneless batch will look thin over polenta. Thicken it with 1 tablespoon of cornstarch per 1 cup of sauce.
Why tomato and rosemary pair with ribs
Tomato paste adds savory depth and a little acid, and rosemary stands up to beef without taking over. Together they give the sauce the feel of an Italian braise.
Soft polenta is the right landing for a loose sauce.
Polenta tips and swaps
Whisk the polenta constantly at the start, then less often as it thickens. Thyme can replace rosemary. Do not add more than one sprig of rosemary, since it turns medicinal over a long cook.
Mashed potatoes or buttered pappardelle also work. A side of sautéed kale adds a bitter edge.
Make ahead
The ribs and sauce reheat well for 4 days. Make the polenta fresh, because it sets firm in the fridge.
The usual mistake is covering the meat with broth. It dilutes the sauce and leaves the ribs boiled instead of braised.
Thickening the sauce
Bone-in ribs release enough gelatin to give the sauce body. For boneless, the cornstarch trick from the card is the fix. Stir the cornstarch into a cold spoonful of sauce first, then return it to the pan, and let it bubble a minute to lose any raw taste.
Tomato and Rosemary Short Ribs Over Polenta at a glance
- Prep time: 20 minutes
- Cooking time: 7 hours 30 minutes
- Servings: 5 servings
- Ingredients: 12, led by bone-in short ribs, kosher salt, black pepper, olive oil
Tips for Tomato and Rosemary Short Ribs Over Polenta
A boneless batch will look thin over polenta. Thicken it with 1 tablespoon of cornstarch per 1 cup of sauce.
Tomato and Rosemary Short Ribs Over Polenta FAQ
How long does Tomato and Rosemary Short Ribs Over Polenta take?
Tomato and Rosemary Short Ribs Over Polenta takes 7 hours 30 minutes of cooking after 20 minutes of prep.
How many people does Tomato and Rosemary Short Ribs Over Polenta serve?
This recipe makes 5 servings.
What do I need to make Tomato and Rosemary Short Ribs Over Polenta?
12 ingredients, led by bone-in short ribs, kosher salt, black pepper, olive oil. Amounts are in the recipe card above.
Part of: 10 Short Ribs Slow Cooker Recipes: Bone-In vs Boneless and What Changes
