1) Salt and pepper ribs all over.
2) Heat a Dutch oven or ovenproof skillet with a lid. Add the canola oil and heat until the oil is hot. Add the ribs and brown on all sides. Place in slow cooker. Add the red wine, chicken stock, bay leaf and thyme. Cover and bake for 8 hours.
3) Make the polenta according to package directions.
4) Serve the ribs over the polenta in individual bowls. Spoon pan juices over the top and garnish with parsley, lemon zest, thyme and chives (if using), a pinch of kosher salt and fresh cracked pepper.
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