• To a large bowl, add the wine, broth, tomato paste, salt and pepper. Whisk to distribute the paste. Add the bay leaves, fresh rosemary, short ribs, garlic, onion, celery and fennel. Mix well so the ribs get coated well with the marinade. They don’t have to be completely submerged. Cover with a lid or plastic wrap and refrigerate overnight.
• Preheat a 6-quart (5.5 liter) slow cooker on low.

Slow cooker method:

• Transfer the ribs to the slow cooker and pour over the marinade and all the vegetables. Nestle the carrots around the ribs. Cover and cook on low for 6 hours or high for 3 hours.

Stove top/Dutch oven method:

• Transfer the ribs to a Dutch oven or large saucepan and pour over the marinade and all the vegetables. Nestle the carrots around the ribs. Cover and simmer for 2 hours.
• When the meat is tender, remove the ribs and carrots from the slow cooker or pan and keep warm. Remove the bay leaves and pour the liquid into a pan along with the vegetables.
• Add 1 tablespoon corn starch to a small bowl and add a little water until dissolved. Stir into the liquid and bring to a simmer until thickened. Keep warm.
• Make the polenta right before serving. Add the stock/broth to a saucepan. Bring to a simmer and add the salt. Whisk in the cornmeal and cook until the liquid has been absorbed and there are no lumps. Serve immediately topped with the ribs, vegetables and gravy.