Cook Time 30 minutes | Prep Time 10 hours |
Yield Amount 8 servings
SHORT RIB INGREDIENTS
- 3 lbs. short rib
- 1 tbsp. salt
- 2 tsp. pepper
- 1 tsp. smoked cherry salt
- 1 tbsp. olive oil
- 2 ½c. carrots, chopped
- 2 c. pearl onions, peeled
- 2 c. celery, chopped
- 3 c. vegetable broth
- 1 c. water
- ½c. dry red wine
- 10 fresh thyme sprigs
- 1/3 c. parsley, chopped
- 3 cloves garlic, minced
- 1 tsp. garlic powder
- 1 tsp. onion powder
POLENTA INGREDIENTS
- 2 logs of polenta
- ½c. milk
- ¼ c. mozzarella cheese
- 1 tsp. thyme
- ½ tsp. pepper
SHORT RIB INSTRUCTIONS
- Pat the short ribs dry with a paper towel, then generously season each side with salt, smoked cherry salt and pepper.
- Add the olive oil to a large pan and add the short ribs.
- Cook on each side until light brown, then remove from the heat and place the short ribs in the slow cooker.
- Next, add the chopped carrots, pearl onions and celery to the slow cooker.
- Pour in the vegetable broth, water and red wine.
- Finally, season with thyme sprigs, parsley, minced garlic, garlic powder and onion powder.
- Stir to combine, then cover the slow cooker with the lid.
- Set the slow cooker to cook on low for 8-10 hours.
POLENTA INSTRUCTIONS
- Add the polenta logs to a large pot with the milk.
- Use a potato masher or fork to mash the polenta until smooth.
- Stir in the cheese and seasonings.
- Serve the short ribs over the polenta.
