Red Wine Braised Short Ribs over Creamy Polenta

Instructions

1. Heat the oven to 325 degrees F. Pat the short ribs dry, season them with salt and pepper, and dust them lightly with flour. Heat the olive oil in a Dutch oven over medium-high heat and sear the ribs in batches until a dark mahogany crust forms on all sides, about 3 to 4 minutes per side. Transfer them to a plate and leave the browned bits in the pot.
2. Lower the heat to medium and cook the onion, carrot, and celery in the same pot, scraping up the fond as they soften. After 6 to 8 minutes, add the garlic and tomato paste and cook until the paste darkens and smells sweet and toasted.
3. Pour in the red wine and simmer for a few minutes, stirring until the liquid looks slightly syrupy and the bottom of the pot is clean. Add the beef stock, thyme, and bay leaves, then return the short ribs and any juices to the pot. The liquid should come about halfway up the meat.
4. Cover the pot and braise in the oven for about 2 1/2 to 3 hours, turning the ribs once halfway through, until the meat is fork-tender and the braising liquid tastes rich and concentrated. If the sauce looks thin, uncover the pot for the last 15 minutes so it reduces a little more.
5. While the ribs braise, bring the water to a boil in a saucepan, whisk in the polenta, and lower the heat. Cook, whisking often, until the grains turn creamy and the mixture thickens, about 20 to 25 minutes. Stir in the butter and Parmesan, then taste for salt; the polenta should be smooth, glossy, and just loose enough to spoon.
6. Lift out the ribs, skim excess fat from the sauce, and reduce the braising liquid on the stove until it lightly coats the back of a spoon. Serve the ribs over the polenta, spoon the sauce on top, and finish with parsley while everything is hot and silky.