Gradual cooker quick rib ragu with polenta

Gradual cooker quick rib ragu with polenta is a scrumptious, hearty and comforting meal that is straightforward to make as properly. Excellent for colder days.

Gradual cooker quick rib ragu with polenta

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I do not know what the climate is doing the place you’re however right here, it appears to be a bit confused. We’ll have a hotter day, then rain, the freezing chilly once more with wind, solar, drizzle and virtually all the pieces else thrown in sooner or later.

True, it has been a a lot milder winter than final 12 months, which I’m really grateful for with a new child, and there was a comparatively small quantity of snow, however the ups and downs may be complicated. You assume spring is across the nook at some point, then something however the subsequent.

I’ve discovered from a meals perspective, my ideas are a bit throughout as properly – generally I really feel like having a salad, different occasions I crave soup. Whereas I am definitely trying ahead to some constantly hotter climate, on the similar time I am nonetheless wanting to slot in a number of extra warming comfort-food meals and this gradual cooker quick rib ragu with polenta is one among them. It is hearty and comforting, filled with taste and excellent for the final of the colder climate.

Gradual cooker quick rib ragu with polenta

The best way to make gradual cooker quick rib ragu

Whereas this dish takes a little bit extra preparation than merely throwing all the pieces within the gradual cooker, it is nonetheless definitely removed from sophisticated and the hands-on time remains to be restricted.

  • Brown the meat in a medium skillet and switch to the gradual cooker.
  • Use the identical pan to melt the greens then deglaze the pan with wine to be sure to get all of the deliciousness from the underside of the pan.
  • Add the wine and vegetable combination, the tomatoes and herbs to the gradual cooker then depart it to get on with issues.

In the meantime you may get on together with your day, whether or not it is standing within the park whereas your toddler jumps in puddles or runs races, as we’ve got had just lately, or no matter else retains you busy.

Gradual cooker quick rib ragu with polenta

Bone in or boneless ribs?

Right here I used half quick rib on the bone, half boneless primarily as I had the bone-in ribs already to make use of up. Boneless is certainly loads simpler so if you happen to go for just one, do this, however the meat nonetheless comes off the bone simply and the bones add taste so the combination is sort of good too.

After the meat has cooked some time, come night, boil some water, add the polenta and prepare dinner a pair minutes. Then add cheese – I’ve used a combination of parmesan and feta as I believe it provides a terrific mixture of taste – combine in, and let it relaxation a minute when you shred up the meat. Serve it up and luxuriate in – now is not that straightforward? And it is scrumptious as properly.

I’ve had combined expertise with polenta as I did not ever make it myself till I attempted contemporary polenta final 12 months (which I have to make once more come corn season) and consuming it out, I usually discovered it a bit bland, however the secret is certainly good flavorings added to it, as with the combination of cheese right here. I’ve made it a thick porridge consistency because the liquid from the ragu mingles in with it and thins it down so this, to me, is the proper consistency for having that occur.

Gradual cooker quick rib ragu with polenta is a superb meal for each being fairly hands-off cooking-wise, however filled with scrumptious taste from all the nice components in each the ragu and the polenta. It is hearty, warming, and simply the suitable doze of consolation meals you want for these final chilly days, although I might simply eat this on hotter days too it is that good.

Gradual cooker quick rib ragu with polenta

Attempt these different tasty gradual cooker dishes:

You may also prefer to attempt some quick rib beef udon or traditional gradual cooker quick ribs. 

Gradual cooker quick rib ragu with polenta

Print Recipe

Gradual cooker quick rib ragu with polenta

A straightforward dish to make, this quick rib ragu is scrumptious consolation meals.

Prep Time10 minutes

Cook dinner Time6 hrs 15 minutes

Whole Time6 hrs 25 minutes

Course: Most important Course

Delicacies: Italian

Servings: 4 approx

Energy: 1271kcal

Writer: Caroline’s Cooking



For the ragu

  • 1 tablespoon olive oil
  • 2 lb quick ribs 900g, approx – both all boneless or as I did, half on the bone
  • 1 onion small
  • 2 carrot small, or 1 giant
  • 1 cloves garlic or 2 if smaller
  • 1 cup purple wine 240ml
  • 14.5 oz crushed tomatoes 411g, 1 can
  • 1 bay leaf
  • 2 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • salt and pepper

For the polenta

  • 1 cup polenta 240ml
  • 2 ½ cups water 600ml
  • ¼ teaspoon salt
  • 1 ½ oz feta 45g, crumbled
  • ½ cup parmesan 15g, finely grated
  • 1 tablespoon butter 15g


  • Warmth the olive oil in a big skillet/frying pan or huge heavy-based pan.

  • Minimize the meat into approx 2in/5cm chunks (or between the bones if utilizing half on the bone) and season flippantly with salt and pepper. Brown the meat in th e pan in batches, browning all sides, then switch to a gradual cooker.

  • Cube the onion and carrot and crush/finely chop the garlic. Cook dinner the onion and carrot within the pan for a pair minutes, then add garlic. Add a little bit extra oil if wanted. Cook dinner throughout 5min till the onions soften.

  • Add wine to the pan to deglaze – scrape any brown off the underside to get all the nice taste. Add the tomatoes and herbs then pour all the pieces over the meat within the gradual cooker. The meat needs to be coated by the sauce.

  • Cook dinner it on low for 6-8hrs.

  • When virtually able to eat, carry the water to the boil and add the polenta and salt. Simmer polenta for round 5 minutes, stirring frequently so it would not burn or inconsistently thicken. Add the cheeses and butter, stir to soften then take away from the warmth and depart it to face a pair minutes.

  • In the meantime shred the meat with two forks and take away any bones or thicker items of fats/grizzle.

  • Serve the meat, together with among the juices over the polenta.


Energy: 1271kcal | Carbohydrates: 47g | Protein: 44g | Fats: 94g | Saturated Fats: 41g | Ldl cholesterol: 197mg | Sodium: 769mg | Potassium: 1107mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5635IU | Vitamin C: 13.5mg | Calcium: 294mg | Iron: 6.3mg

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