It wouldn’t be December without serving up a warm, comforting bowl.
I’m going to convince you that mascarpone polenta belongs on your dinner table tonight. No waiting.
Just look at those short ribs.
If this doesn’t scream comfort food, I don’t know what does.
But first, let’s talk polenta.
After my cousin Lacy texted about a similar meal, I made this immediately. It felt perfect for cold, snowy nights and would also be lovely for a relaxed Christmas dinner.
The polenta is heavenly — incredibly creamy and smooth. Mascarpone adds richness without weighing it down. I wanted to eat it by the spoonful straight from the pot.
There’s something both comforting and celebratory about beef short ribs: tender, rich, and utterly inviting. They belong in cozy, pajama-friendly dinners with coffee spiked with Bailey’s and a tree glowing nearby.
My family usually has beef tenderloin for Christmas, which is wonderful, but a bowl of cheesy polenta topped with fall-apart short ribs feels more relaxed and just as special. No complaints here.
One quick note: I used my favorite slow cooker for these ribs — it allows you to sear directly in the unit, which is a game changer. If you enjoy slow-cooked meals, searing in the cooker saves time and cleanup.
Short ribs are down-to-earth and unfussy, but they taste celebratory. I love serving this kind of meal in bowls — warm, cozy, and comforting.
Slow Cooker Cabernet Beef Short Ribs with Mascarpone Polenta
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Ingredients
- 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
mascarpone polenta
- 4 cups low-sodium chicken stock
- 3/4 cup polentacoarse grind cornmeal
- 2 tablespoons unsalted butter
- 2/3 cup mascarpone cheese
- 4 ounces pecorino Romano cheesefreshly grated
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
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Sprinkle the short ribs with salt, pepper and flour. Heat a large skillet over medium-high heat and add the oil. Sear the short ribs in batches until golden brown on all sides. Deglaze the pan with the Cabernet, then transfer the ribs and any liquid to the slow cooker and repeat with the remaining ribs.
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Cook on low for 8 to 10 hours.
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Remove the ribs from the slow cooker, keeping the juices. Let them cool slightly so you can handle them, then pull the beef from the bones and trim any excess fat if desired. Return the shredded beef to the slow cooker with the juices, set to low or warm, and toss to combine. Let the meat soak in the juices for about 30 minutes if possible.
mascarpone polenta
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About 30 minutes before serving, bring the chicken stock to a boil in a saucepan. Slowly whisk in the polenta, reduce the heat to medium-low, and stir until it thickens. When the cornmeal is fully incorporated, lower the heat, cover, and cook until the polenta is creamy and resembles oatmeal, stirring occasionally, about 30 minutes. If it becomes too thick, add extra stock ¼ cup at a time. After 30 minutes, stir in the butter, mascarpone, Pecorino Romano, salt and pepper. Taste and adjust seasoning.
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Scoop the polenta into bowls, top with the shredded short ribs and chopped fresh herbs, and serve immediately.
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Extra wine, please.