Braised Short Ribs with Creamy Polenta

Ingredients

• 4 lbs beef short ribs
• 2 tbsp olive oil
• 1 large onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 2 cups red wine
• 4 cups beef stock
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup yellow cornmeal
• 4 cups water
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped toasted hazelnuts
• Fresh thyme leaves for garnish
• Shaved parmesan cheese for garnish

Instructions

1. Season short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until browned, about 5 minutes per side. Remove and set aside.
2. Add onion, carrots, and celery to the pot and cook until softened, about 8 minutes. Add garlic and cook for 1 minute.
3. Pour in red wine, scraping up browned bits from the bottom. Simmer until reduced by half, about 10 minutes.
4. Return short ribs to the pot. Add beef stock, thyme, bay leaf, and remaining salt and pepper. Bring to a simmer, then cover and transfer to a 325°F oven. Braise for 3 hours, or until meat is very tender.
5. While short ribs cook, bring water to a boil in a medium saucepan. Gradually whisk in cornmeal, reduce heat to low, and cook, stirring frequently, for 25-30 minutes until thick and creamy.
6. Stir in parmesan cheese until melted and smooth. Season with salt to taste.
7. Remove short ribs from the pot and shred the meat, discarding bones and excess fat. Skim excess fat from the sauce and reduce over medium heat until slightly thickened.
8. To serve, spoon polenta onto plates. Top with shredded short rib, drizzle with sauce, and garnish with toasted hazelnuts, fresh thyme, and shaved parmesan cheese.