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Crock Pot Short Ribs Over Polenta
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serves 8


2½ to 3 pounds boneless beef short ribs
2 large onions, cut into thin wedges
2 medium carrots, thinly sliced
1 medium fennel bulb, cut into thin wedges
1 15-ounce can diced tomatoes, with liquid
1 cup dry red wine (or low-sodium beef broth)
2 tablespoons quick-cooking tapioca, crushed
2 tablespoons tomato paste
1 teaspoon dried rosemary
½ teaspoon salt
½ teaspoon freshly ground black pepper
4 cloves garlic, minced
1 tube prepared Food Merchants Organic Polenta

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Crock Pot Short Ribs Over Polenta
  • I'm a dairy free recipe!
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Trim any fat from meat. In a 5 or 6 quart slow cooker combine onions, carrots and fennel. Top with meat.
In a small bowl combine tomatoes, wine, tapioca, tomato paste, rosemary salt, pepper and garlic. Pour over meat and vegetables.
Cover and cook on low-heat setting for 9 to 10 hours or high-heat setting fort 4½ to 5 hours.
Spoon meat mixture over 2 one-half inch slices of polenta. Enjoy!

Per serving: 555 calories, 18g fat, 7g sat fat, 39g carbohydrates, 39g protein, 274mg sodium, 8g fiber

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