Pat your short ribs dry and season on all sides with salt and pepper. Dredge in the flour.
Heat a the olive oil in a Dutch oven (cast iron works very well) and work in batches to brown the short ribs on all sides. Be careful not to crowd the pan or they will not brown properly! Once all your short ribs are browned and removed from the pan, add the tomato paste to the pan, stirring and scraping up the browned bits. Add the red wine and beef broth and bring to a simmer.
Transfer the browned short ribs to the slow cooker. Add the carrots, celery, garlic, onion, bay leaves, rosemary, and thyme. Pour the red wine and beef broth mixture over the vegetables and short ribs, making sure to get all the browned bits from the bottom of the pan as well.
Set your slow cooker to high for 4-5 hours or low for about 8 hours until the short ribs are very tender.
When ready to serve, prepare your side dishes. Steam your green beans then transfer to a bowl with the salt, pepper, garlic powder, and butter. Toss to melt the butter and evenly coat the beans.
For the parmesan polenta, bring 3 cups of water to a boil with the salt. Add the polenta and whisk frequently to avoid clumps. When the polenta is thick, whisk in the parmesan cheese.
Serve the polenta topped with the braised short ribs and the garlic butter green beans on the side. Top with freshly grated parmesan cheese, pepper, and fresh thyme, if desired.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/red-wine-braised-short-ribs/