Slow-Cooker Short Ribs With Cheesy Polenta - cooking recipe

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

Preparation

Combine carrot, onions and garlic in a 6-quart slow cooker.
Rinse ribs and pat dry; season with salt and pepper.
Heat oil in a large, wide pot over moderately high heat until hot but not smoking.
Add ribs, in batches, and cook, turning, until browned on all sides, about 15 minutes.
Transfer, as cooked, to slow cooker.
Stir together tomatoes, broth, wine, parsley, cornstarch and tomato paste in a bowl; pour over ribs. Add bay leaf.
Cover and cook, 9 to 11 hours on LOW or 4-1/2 to 5-1/2 hours on HIGH.
After cooking, skim off any fat from top (discard bay leaf).
Combine 3-3/4 cups water, the polenta and salt in a large saucepan over moderately high heat.
Bring to a boil, stirring constantly.
Add cheese and cook, stirring constantly, until thickened, about 5 minutes.
Serve ribs over polenta and garnish with parsley, if desired.