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Country Beef Short Ribs over Gorgonzola Polenta

  • Cook Time: 9 - 10 hours on low
  • Servings: 6
  • Course: Main Dish

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  • Liner 2-1/2 to 3 pounds boneless beef short ribs, or one
  • 2-1/2- to 3-pound boneless beef chuck roast, cut into 1-1/2-inch pieces
  • 2 large onions, cut into thin wedges
  • 2 medium carrots, thinly sliced (1 cup)
  • 1 medium fennel bulb, trimmed and cut into thin wedges (1 cup)
  • 1 14-1/2-ounce can tomatoes, coarsely chopped
  • 1 cup dry red wine
  • 2 tablespoons quick-cooking tapioca
  • 2 tablespoons tomato paste
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 cloves garlic, minced Polenta
  • 1/3 cup crumbled Gorgonzola or other blue cheese


Step 1

Trim fat from ribs, if using; set aside.

Step 2

In a 5- or 6-quart slow cooker lined with a Reynolds® Slow Cooker, combine onions, carrots, and fennel. Place beef on top of vegetables.

Step 3

In a small bowl, stir together undrained tomatoes, wine, tapioca, tomato paste, dried rosemary, salt, pepper, and garlic.

Step 4

Pour over mixture in cooker.

Step 5

Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.

Step 6

Meanwhile, prepare Polenta as directed, except reduce salt to 1/2 teaspoon; stir in the 1/3 cup Gorgonzola cheese after cooking.

Step 7

To serve, spoon Polenta into shallow bowls. Spoon beef and vegetable mixture into bowls. If desired, garnish with crumbled cheese.

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