Slow Cooker Tuscan Short Ribs (with Stovetop Instructions)

A platter of slow cooked short ribs with carrots

Slow Cooker Tuscan Short Ribs (with Stovetop Instructions)

Red wine and aromatics transform these beef short ribs into a fall-off-the-bone masterpiece. This slow-cooked classic delivers a rich, concentrated flavor that anchors any sophisticated dinner menu.

Course Dinner

Cuisine Italian

Prep Time 12

Cook Time 6

Total Time 18

Servings

Calories 661

Author Janette

Ingredients

For the marinade:

1 ½ cups (354 ml) Tuscan/Italian red wine
1 ½ cups (354 ml) beef broth/stock low sodium if possible
2 tablespoons tomato paste
1 teaspoon salt depending on how salty your broth is
½ teaspoon ground black pepper
1 bay leaves
1 sprig fresh rosemary
8 beef short ribs
3 garlic cloves peeled
1 cup 150 grams onion chopped
1 cup (225 grams) celery chopped
1 cup (90 grams) fresh fennel chopped

For cooking the ribs and gravy:

8 carrots peeled and halved
1 tablespoon corn starch

For the polenta:

3 ½ cups (448 grams) chicken broth/stock or water low sodium broth if possible
1 teaspoon salt depending how salty your broth is
1 cup (220 grams) yellow cornmeal medium or fine grind

Instructions

Make the marinade:

To a large bowl, whisk together the wine, broth, tomato paste, salt, and pepper until the paste is fully dissolved. Add the bay leaves, fresh rosemary, short ribs, garlic, onion, celery, and fennel. Toss the ribs until well-coated; they do not need to be fully submerged. Cover and refrigerate overnight to allow the flavors to penetrate the meat.

Cooking methods:

Slow cooker: Preheat a 6-quart (5.5 liter) slow cooker on low. Transfer the ribs, marinade, and vegetables into the pot. Nestle the carrots around the ribs. Cover and cook on low for 6 hours or high for 3 hours or until the meat is tender.
Stovetop (Braising pan or Dutch oven): Transfer the ribs, marinade, and vegetables into a large heavy-bottomed saucepan. Nestle the carrots around the ribs. Cover with a tight-fitting lid and simmer over low heat for approximately 2 hours or until the meat is tender.
Transfer the ribs to a Dutch oven or large saucepan and pour over the marinade and all the vegetables. Nestle the carrots around the ribs. Cover and simmer for 2 hours.

Make the gravy:

When the meat is tender, remove the ribs and carrots from the slow cooker or pan and keep warm. Remove the bay leaves and pour the liquid into a pan along with the vegetables.
Add 1 tablespoon corn starch to a small bowl and add a little water until dissolved. Stir into the liquid and bring to a simmer until thickened. Keep warm.
Make the polenta right before serving. Add the stock/broth to a saucepan. Bring to a simmer and add the salt. Whisk in the cornmeal and cook until the liquid has been absorbed and there are no lumps. Serve immediately topped with the ribs, vegetables and gravy.

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