Slow Cooker Cabernet Beef Short Ribs with Mascarpone Polenta.
It wouldn’t be December if I wasn’t serving you a hug in a bowl.
I’m about to do everything in my power to convince you that you need mascarpone polenta for dinner. Tonight. No waiting!
Look at those short ribs. !!!!!!!!!
If this doesn’t scream comfort food, I don’t know what does.
Let’s talk about the mascarpone polenta.
Over the weekend, my cousin Lacy had a meal similar to this and texted me that I HAD to make it asap. It sounded so good – and exactly like the sort of meals I crave when the weather is cold and snowy, but also something that could be perfect for Christmas – that I did make it. Instantly!
The polenta is completely to die for. It’s super creamy and smooth and the mascarpone adds some richness without making it more heavy. I wanted to eat it spoonful by spoonful right out of that pot.
I was feeling a serious holiday comfort food dish. While I love the idea of a roast or tenderloin, there is just something so welcoming about a warm cheesey bowl of polenta topped with fall-apart short ribs.
My grandma always made a large beef tenderloin on Christmas day and my mom has been doing the same. I love it – it’s fantastic. But Christmas day is so cozy and PJ-centered and hey-let’s-sit-by-the-tree-and-pour-Baileys-in-our-coffee that I’m thinking we need a polenta short rib bowl come the 25th. You would hear no complaints from me.
Also! A minute here. We need to discuss my favorite slow cooker! I used it for these short ribs and you can actually SEAR inside the slow cooker. It is LIFE changing. Favorite ever. And ever. Buy it as a Christmas gift to yourself!
There is something so comforting yet celebratory about beef short ribs. So tender and rich, but still so inviting and not fancy or pretentious at ALL. They want to get in on the PJs and Baileys coffee fun too.
Not to mention that I just adore meals in bowls. Who needs a plate?
- 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
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.
About 30 minutes before serving the short ribs, bring the chicken stock to a boil in a saucepan. Slowly whisk in the polenta Turn the heat down to medium low and continue to stir until the mixture thickens. Once the mixture has come together and the cornmeal is thoroughly combined, reduce the heat to low and cover. Cook until the polenta is creamy and resembles the consistency of oatmeal, stirring occasionally, for about 30 minutes. If at any time the polenta looks parched, dry or too thick, add in some extra chicken stock ¼ cup at a time. After 30 minutes, stir in the butter, cheeses, salt and pepper. Taste and add more seasoning or cheese if desired.
To serve, scoop the polenta into a bowl. Top with the shredded short ribs and chopped fresh herbs. Serve immediately.
Extra wine please yes thank you.