Slow Cooker Short Ribs

Heat a large heavy bottom pot over medium-high heat. Sprinkle the ribs with salt + pepper. Sear the ribs on all sides for about 1 minute per side. Allow them to brown and form a glorious crust. Remove the ribs from the skillet and set aside.

Arrange the onions on the bottom of your crockpot and sprinkle the brown sugar over them. Then add the short ribs, garlic, mushrooms, tomato paste, thyme and Broth.

Cover the crockpot and on low setting- 7-8 hours or on high for 5-6 hours. 

Once the short ribs are done cooking- nice and tender-, skim off any fat from the top of the crockpot. 

If you are feeling fancy: Lightly shred the ribs and remove the bones. Keep the meat in the sauce, covered on warm until ready to eat.

Butter Polenta

About 40 minutes before you’re ready to eat, make the polenta.

Bring water, milk, and sea salt to a boil in a 4-quart heavy pot, then add polenta in a slow stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cook at a bare simmer, uncovered, stirring frequently with a long-handled spoon, 45 minutes. Remove from heat, then add butter and pepper stir. Serve right away. Enjoy!!!