📖 Instructions

1. Prepare the Short Ribs: Pat the beef short ribs dry with paper towels. Season generously with salt and pepper. Don't skimp on the seasoning; it's key to developing a rich flavor.
2. Sear the Short Ribs: Heat olive oil in a large skillet over medium-high heat. Sear the short ribs on all sides until they are nicely browned. This step is crucial for building flavor; don't overcrowd the pan—work in batches if needed.
3. Sauté Aromatics: Remove the seared short ribs from the skillet and set aside. Add the chopped onion, carrots, and celery to the skillet. Sauté until the vegetables are softened and lightly browned, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
4. Deglaze the Pan: Pour the red wine into the skillet, scraping up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 2-3 minutes. This step adds depth and complexity to the sauce.
5. Combine Ingredients in Slow Cooker: Transfer the sautéed vegetables and wine reduction to the slow cooker. Add the seared short ribs, beef broth, tomato paste, Worcestershire sauce, bay leaf, and thyme sprigs. Make sure the short ribs are mostly submerged in the liquid.
6. Slow Cook: Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-5 hours, or until the short ribs are fork-tender. The longer they cook, the more tender they'll become. This is where the magic happens!
7. Prepare the Polenta: About 30 minutes before the short ribs are done, prepare the polenta. In a medium saucepan, bring the chicken broth (or water) and salt to a boil. Gradually whisk in the polenta, making sure there are no lumps.
8. Cook the Polenta: Reduce the heat to low and cook, stirring constantly, until the polenta is thick and creamy, about 20-25 minutes. Stir in the butter and Parmesan cheese (if using). Season with additional salt and pepper to taste.
9. Shred Short Ribs and Thicken Sauce: Once the short ribs are cooked, remove them from the slow cooker and shred the meat with two forks. Discard the bay leaf and thyme sprigs. If the sauce is too thin, you can thicken it by simmering it in a saucepan on the stove over medium heat for about 10-15 minutes, or by using a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).
10. Serve: Spoon the creamy polenta onto a serving platter or individual plates. Top with the shredded short ribs and plenty of the rich sauce. Garnish with fresh parsley, if desired.
11. Enjoy!: Dig in and enjoy this comforting and flavorful meal! The combination of tender short ribs and creamy polenta is simply divine. You really must eat it, i beg of you!