Red Wine Braised Short Ribs

Stovetop / Oven:
2 Preheat the oven to 325°F / 177°C.
3 Generously season the short ribs on all sides with salt and pepper.
4 Heat a large Dutch Oven over medium-high heat. Add oil. When oil begins to shimmer, add short ribs and brown on all sides, about 4 minutes per side. Transfer the short ribs to a plate and return the pan to heat.
5 To the heated pan, add the onion, celery, and carrots. Sauté until the vegetables begin to soften and pick up the browned bits from the bottom of the pan, 6 to 7 minutes. 
6 Pour red wine over the vegetables and stir, scraping up any more browned bits that remain. Bring to a simmer and simmer for 2 minutes. Add the stock and thyme sprigs. Add short ribs back to the pan. (Note: The short ribs should be mostly covered with liquid, with just the tops uncovered. Add a bit more stock or water if needed.)
7 Place the lid on the pan and transfer to the oven. Cook, covered, until the meat of the short ribs easily falls off the bone, 2 1/2 to 3 hours. 
8 When nearly finished cooking, make polenta (see below).
Instant Pot:
11 Generously season the short ribs on all sides with salt and pepper.
12 In a 6-quart Instant Pot turn on the sauté function to normal / medium. Add the oil. When oil begins to shimmer, add short ribs and brown on all sides, about 4 minutes per side. Transfer the short ribs to a plate.
13 If the Instant Pot looks dry, add some more oil. Add the onion, celery, and carrots. Sauté until the vegetables begin to soften and pick up the browned bits from the bottom of the pan, 6 to 7 minutes. 
14 Pour the red wine over the vegetables and stir, scraping up any more browned bits that remain in the pan (be very sure to scrape the bottom of the pot very clean or you may get the burn message during cooking). 
15 Turn off the sauté function. Add the stock and thyme sprigs. Nestle short ribs in the liquids.
16 Close and lock the lid. Set steam valve to Sealing. Cook on manual / high for 60 minutes.
17 Let pressure naturally release for 15 minutes and then manually release any remaining pressure.
18 When nearly finished cooking, make polenta (see below).
Slow Cooker:
21 Generously season the short ribs on all sides with salt and pepper.
22 Heat a large skillet or Dutch Oven over medium-high heat. Add the oil. When the oil begins to shimmer, add short ribs and brown on all sides, about 4 minutes per side. Transfer the short ribs to a plate and return pan to heat.
23 To the heated pan, add the onion, celery, and carrots. Sauté until the vegetables begin to soften and pick up the browned bits from the bottom of the pan, 6 to 7 minutes. 
24 Pour red wine over the vegetables and stir, scraping up any more browned bits that remain. Bring to a simmer and simmer for 2 minutes. 
25 Scrape the contents of the pan into the bowl of a 6-quart slow cooker. Add the stock and thyme sprigs. Nestle the short ribs in the liquids. (Note: The short ribs should be mostly covered with liquid, with just the tops uncovered.)
26 Slow cook on low for 8 to 10 hours or high for 4 to 5 hours.
27 When nearly finished cooking, make polenta (see below).
Make the Parmesan Polenta:
30 While the meat rests, make the polenta by bringing milk, water and salt to a boil in a small saucepan. While whisking the liquid, slowly add polenta. Continue whisking until the polenta begins to thicken, about 3 minutes. Reduce heat to a low simmer and continue simmering until the polenta is thick but still creamy, about 20 minutes. Stir in butter and parmesan cheese until fully incorporated. Spoon polenta into serving bowls. Top each serving with short ribs and a couple spoonfuls of cooking liquid. Enjoy!