Herb Short Ribs



  1. Brush each rib all over with oil and generously season all sides with salt and pepper.
  2. Heat a large cast-iron skillet over medium-high heat.
  3. Add the ribs in one layer; work in batches to not crowd the pan.
  4. Sear the ribs for several minutes on each side.
  5. Transfer the ribs to a slow cooker.
  6. Lower the heat and add the shallots and garlic.
  7. Cook, stirring occasionally, until the onions soften, about 5 minutes.
  8. Add the red wine and stock and bring to a simmer.
  9. Pour the liquid over the ribs in the slow cooker.
  10. Place the fresh thyme sprigs on top.
  11. Cover and cook on Low for 7 to 8 hours, or until the meat is tender.
  12. About 15 minutes before serving, make the polenta.
  13. Bring the broth and water to a simmer in a large pot.
  14. Gently pour the cornmeal into the bubbling water, whisking constantly.
  15. It will thicken quite quickly.
  16. Reduce heat to low and cook, stirring constantly, for about 10 minutes.
  17. Stir in the Parmesan and butter.
  18. Season with salt and pepper.
  19. Remove the short ribs from the slow cooker and pull the meat away from the bones.
  20. Serve meat over polenta with a spoonful or two of sauce.