Ingredients

The following ingredients have 5 Servings
  • 10 to 12  beef short ribs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 tablespoons flour
  • 2 tablespoons canola or vegetable oil
  • 1/3 cup your favorite Cabernet
  • fresh chopped herbs for garnish
  • 4 cups low-sodium chicken stock
  • 3/4 cup polenta (coarse grind cornmeal)
  • 2 tablespoons unsalted butter
  • 2/3 cup mascarpone cheese
  • 4 ounces pecorino Romano cheese (freshly grated)
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Instruction

  • Sprinkle the short ribs with the salt, pepper and flour. Heat a large skillet over medium-high heat and add the oil. Add the short ribs in batches and sear until golden brown on all sides. Deglaze the pan with the cabernet. Place the short ribs and liquid in the slow cooker and repeat with remaining ribs.
  • Cook on low for 8 to 10 hours.
  • Remove the ribs from the slow cooker (keep the juices!) and place them on a plate to cool so you can handle them comfortably. Once slightly cooler, pull the beef off the bone and remove and bits of fat if desired. Place all the shredded beef back into the slow cooker and into the juices. Set the crockpot back on low or warm and toss well. The ribs are ready to eat at this point, but I like to let them soak up the juice for about 30 minutes.