Season both sides of the short ribs with kosher salt and black pepper. In a cast iron over medium/high heat, add the oil. Once hot, sear each side of the short ribs for 1 minute until a nice golden brown crust is formed (you may have to sear in batches). Once done searing all sides, place into the slow cooker/crockpot.

Lower the heat to medium/low and add the onions and garlic cloves. Sauté for 2-3 minutes until they lightly char. Add in the red wine and deglaze the pan for 3 minutes, scraping up the bits on the bottom of the pan. Remove from the stove and pour over the short ribs in the slow cooker.

Add the carrots, celery, beef stock, bouillon paste, tomato paste, thyme, bay leaves, 1/2 tsp kosher salt, and 1/4 tsp fresh ground black pepper to the slow cooker. Using tongs, mix all of the ingredients together. Set the slow cooker on low for 8 hours.

After the 8 hours have elapsed, remove the thyme sprigs and bay leaves, then discard them. Carefully remove the short ribs and set aside, check and remove any bones that have fallen off of the short ribs. Using an immersion blender, blend all the vegetables until a gravy is formed. Taste the gravy and add salt/pepper if necessary. Serve the polenta, followed by the short ribs on top, and then spoon the gravy over the top [see note]. Garnish with fresh parsley.

Preheat the oven to 350 degrees F.

In a 2 qt oven safe sauce pan, add in the cup of cornmeal. Slowly whisk in the water and chicken broth. 

Place in the oven and cook for 50 minutes. Carefully remove from the oven, add in a tbsp of butter, and 1/4 cup of cheese. Stir to combine and scrape around the edges of the pot. Place back into the oven for 10 minutes. Remove from the oven, stir, and taste. Add kosher salt/black pepper if needed. Serve immediately.