Ingredients:

  • 4 lbs (1.8 kg) bone-in beef short ribs
  • 2 tablespoons (30 ml) olive oil
  • 1 large yellow onion, chopped (approx. 1 cup / 150g)
  • 4 cloves garlic, minced
  • 1/2 cup (120 ml) balsamic vinegar
  • 1/4 cup (60 ml) beef broth
  • 2 tablespoons (30 ml) tomato paste
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 4 cups (950ml) water
  • 1 cup (175g) coarse ground polenta (cornmeal)
  • 1/2 cup (115ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese, plus more for serving
  • 2 tablespoons (30g) butter
  • Salt and freshly ground white pepper, to taste

Instructions:

  1. Season short ribs generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear short ribs on all sides until deeply browned (about 3-4 minutes per side). Remove ribs from skillet and set aside.
  2. Add chopped onion to the skillet and sauté until softened and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Pour balsamic vinegar into the skillet, scraping up any browned bits from the bottom. Stir in beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until slightly thickened.
  4. Place the seared short ribs in the slow cooker. Pour the balsamic sauce over the ribs, ensuring they are mostly submerged.
  5. Cover and cook on low for 8-10 hours or on high for 4-6 hours, or until the short ribs are incredibly tender and easily pull apart with a fork.
  6. While the ribs are cooking (about 30 minutes before serving time), bring water to a boil in a medium saucepan. Slowly whisk in polenta and reduce heat to low. Cook, stirring constantly, for 25-30 minutes, or until polenta is smooth and thickened.
  7. Stir in heavy cream, Parmesan cheese, and butter. Season with salt and white pepper to taste.
  8. Remove the cooked short ribs from the slow cooker. Shred the meat with two forks, discarding any excess fat or bones.
  9. Serve the shredded short ribs over a bed of creamy polenta. Garnish with extra Parmesan cheese and a drizzle of balsamic glaze from the slow cooker, if desired.