Step 1

So first we heat up our ovens to 325-degrees. If you want to use a crock pot for this…you will still sear and sweat all the veggies…and at the point that we put the pot in the oven, that will be the point that you will just cook it in a crock pot. I have done it both ways, however I prefer the oven route, funny enough to me it seems like it requires less babysitting.

Step 2

Warm up some oil in a heavy bottom pan. You want to use a coconut, avocado or any other oil with a high smoke point. Get it nice and hot.

Step 3

Season your short ribs really, really well with salt and pepper. I always use Kosher salt.

Step 4

Place them in one layer in your pot and let them sear. Don’t touch for 5 minutes.

Step 5

In the mean time, dice up your onion and shallots. Shallots are just so wonderfully French. I have a pretty nifty tutorial on how to dice up an onion in case you forgot 🙂

Step 6

You will also want to dice up some carrots.

Step 7

After 5 minutes are up, your flip the meat to the other side and let it go for another 5 minutes.

Step 8

Once all the meat is nicely browned, remove it on a plate and turn the heat down to medium.

Step 9

Check your pot, if you have a lot of more oil than about 1 tbsp (accumulated from the meat) then pour it out.

Step 10

Add your onions, shallots, garlic cloves and carrots to the pot and sweat for about 5-7 minutes until aromatic and soft. Toss them in all those glorious pan drippings. Season with salt and pepper.

Step 11

Turn up the heat and add in about 3 cups of a nice dry red wine. Scrub the bottom as you do this. Pick up all those nice bits that have caramelized from the bottom.

Step 12

Nestle the short ribs back in and add in about 1 cup of chicken or beef stock…it really does not matter which honest. You want the meat about 3/4 of the way. Now go ahead and add in one sprig of rosemary and the parsley sprigs.

Step 13

Now just close the lid. Place it in the oven and let it roll for 1 hour. After the 1st hour, remove from the oven and turn the short ribs over to the other side. Place back into the oven for another hour.

Step 14

For the crock pot, let it cook on low for 4-5 hours.

Step 15

If at any point your liquid boils out, pour some more stock in or water. Check the meat after the next hour and ensure that it is fall apart tender. By the end most of your liquids will have reduced significantly and you will have something that looks like this. Well without the fresh parsley on top of course.

Step 16

At this point you have 2 options. You can place the pot in the fridge and let it cool over night so the fat can solidify and remove it then.

Step 17

Start with 3 cups of water. Bring to a boil. Once it boils add 1 cup of polenta and stir.

Step 18

Stir for about 3 minutes, vigorously. You want to remove all the lumps. Then add in about 3/4 of a cup of half and half.

Step 19

Stir in the half and half until it is super creamy. Add in loads of freshly shredded Parmesan.

Step 20

Plate the polenta. Place a short rib with some sauce on top and have at it.