"SLOW" TO UNDERSTAND Short Ribs with Garlic Polenta

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"SLOW" TO UNDERSTAND Short Ribs with Garlic Polenta
Makes 10 to 12 servings

Slow, because they are slow-cooked while you're at work.  

12 (about 5 lb. total) boneless beef short ribs, excess fat removed
Kosher salt, black pepper

1 Tbsp. oil

6 shallots, chopped
1 carrot, peeled and chopped

1 celery stalk, chopped

2 Tbsp. tomato paste

1/2 teaspoon dried thyme
1-1/2 cups red wine

1 can (14 oz.) reduced sodium chicken broth or stock

2 Tbsp. Minute brand tapioca

2 bay leaves

12 (about 5 lb. total) boneless beef short ribs, excess fat removed

1/4 cup chopped fresh flat-leaf parsley
Garlic Polenta (recipe below)

In 2 batches, cook ribs (seasoned with salt and pepper) in oil in large skillet on medium-high heat 4 minutes on each side or until browned.  Add to slow cooker.

In same skillet cook shallots, carrot, and celery over medium heat until browned, about 8 minutes.  Stir in tomato paste and thyme and cook about 1 minute.  Stir in wine; bring to a boil and simmer until reduced by half.  Add broth, tapioca and bay leaves; bring to a boil, then pour mixture over meat in slow cooker.

Cover and cook until the meat is very tender, on LOW 8 to 10 hours (HIGH 5 to 6 hours).  With a slotted spoon, transfer the ribs to serving bowls with a generous dollop of garlic polenta. Spoon sauce over polenta and ribs and sprinkle with parsley.  

GARLIC POLENTA

Prepare 1/2 (1 lb.) package of instant polenta as directed, substituting reduced sodium chicken broth for the water.  Bring the broth to a boil in a sauce pot containing 3 cloves minced garlic sauteed in 1 Tbsp. olive oil and continue as directed.