The above information will be used only by Outpost Natural Foods for the express purpose of sending an e-newsletter. Outpost shopper information is never shared with other organizations or businesses.
Sign up for the Outpost Newsletter and receive special offers!
Not a user yet? Sign up Now  |  Forget your password? Click here
Crock Pot Short Ribs Over Polenta
Rating (0 Rated)

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

Print Share Email

Crock Pot Short Ribs Over Polenta
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


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

Voting ends 4/2/18
What to Cook?
Looking for some dinner ideas? We have hundreds of great recipes for you and we're adding more every week.
co-op stronger together
Outpost is part of an international movement. Learn all about cooperatives now.