Slow-Cooker Short Ribs With Cheesy Polenta

Ingredients

• 4 medium carrots, cut into 1-inch pieces
• 2 cups frozen pearl onions (from a 16-ounce bag)
• 4 garlic cloves, minced
• 4 lbs beef short ribs with bones
• 1 tablespoon vegetable oil
• 1 (14 1/2 ounce) can diced tomatoes
• 3/4 cup low sodium beef broth
• 1/4 cup dry red wine
• 1/4 cup fresh flat-leaf parsley, coarsely chopped (plus additional for garnish)
• 2 tablespoons cornstarch
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 cup quick-cooking polenta
• 1/2 teaspoon salt
• 1/2 cup parmigiano-reggiano cheese, finely shredded

Directions

1. 1

   Combine carrot, onions and garlic in a 6-quart slow cooker.

2. 2

   Rinse ribs and pat dry; season with salt and pepper.

3. 3

   Heat oil in a large, wide pot over moderately high heat until hot but not smoking.

4. 4

   Add ribs, in batches, and cook, turning, until browned on all sides, about 15 minutes.

5. 5

   Transfer, as cooked, to slow cooker.

6. 6

   Stir together tomatoes, broth, wine, parsley, cornstarch and tomato paste in a bowl; pour over ribs. Add bay leaf.

7. 7

   Cover and cook, 9 to 11 hours on LOW or 4-1/2 to 5-1/2 hours on HIGH.

8. 8

   After cooking, skim off any fat from top (discard bay leaf).

9. 9

   Combine 3-3/4 cups water, the polenta and salt in a large saucepan over moderately high heat.

10. 10

    Bring to a boil, stirring constantly.

11. 11

    Add cheese and cook, stirring constantly, until thickened, about 5 minutes.

12. 12

    Serve ribs over polenta and garnish with parsley, if desired.