✤2½ lbs boneless beef short ribs
✤2 large onions, cut into thin wedges (~544g)
✤1 cup (~243g) carrots, thinly sliced
✤1 medium fennel bulb, cored & cut into thin wedges (~240g)
✤1- 14.5oz can diced tomatoes, undrained
✤1 cup dry red wine
✤2 tbsp (27g) quick-cooking tapioca
✤2 tbsp (33g) tomato paste
✤1 tsp dried & crushed rosemary
✤1 tsp salt
✤1/2 tsp pepper
✤4 cloves garlic, minced
For the polenta:
✤1 cup coarse-ground yellow cornmeal
✤1 cup cold water
✤1/2 tsp salt
✤1/2 cup (56g) gorgonzola cheese, crumbled
❖Trim any fat from the meat.
❖In a 5 or 6 quart slow cooker, combine the onions, carrots & fennel, then top with the meat.
❖In a medium bowl, stir together the tomatoes, wine, tapioca, tomato paste, spices & garlic. Pour the mix over the meat. Cover and cook on low for 9-10 hours or high for 4-5 hours.
❖When ribs are close to done, prepare the polenta - In a large saucepan, bring 2½ cups water to a boil.
❖In a bowl, stir together the cornmeal, 1 cup cold water & 1/2 tsp salt. Slowly add the cornmeal mix to the boiling water, stirring constantly. Stir until mixture returns to boiling, then reduce heat to med-low and cook for 25 min or until very thick, stirring frequently and maintaining a very slow boil.
❖When done, remove from heat and stir in the gorgonzola. Serve with the beef.
