6 lbs. short ribs, bone in, English style
Kosher salt and freshly ground black pepper, to taste
2 Tbs. extra virgin olive oil
3 shallots, sliced
6 oz. tomato paste
3 cups red wine, divided use
4 cups chicken broth
1 bay leaf
2 sprigs fresh thyme
And for the Polenta:
1 1/2 cups whole milk
1 1/2 cups chicken broth
1 bay leaf
Kosher salt, to taste
1 cup long cooking white cornmeal
1/2 cup freshly shredded Parmesan
1/4 cup mascarpone cheese
To prepare short ribs, preheat oven to 350 degrees F. Season ribs with salt and pepper, to taste. Preheat a Dutch oven or ovenproof skillet (with a lid) over medium high heat; when oil is hot, add ribs and brown on all sides, adding more oil if needed. Remove browned ribs to a plate; keep warm.
Remove most of fat from pan, leaving drippings for flavor. Add shallots to drippings and cook until softened, approx. 2-3 minutes. Stir tomato paste into shallots and cook for 4-5 minutes, stirring constantly, until tomato paste has browned, stirring in wine as needed to deglaze pan. When tomato paste is golden brown, stir in remaining wine, chicken broth, and bay leaf.
Tie thyme sprigs together with a bit of kitchen string and add to mixture in pan. Cover and bake in preheated oven for 3 hours. Remove lid, turn oven to 450 degrees F. and cook for 15-20 minutes, until there is only about 2 cups of liquid remaining in pan. Ribs should be very fork-tender.
To make polenta, bring the milk, broth, bay leaf and cornmeal to a boil in a medium saucepan over medium high heat; season to taste with salt. Reduce heat to medium and cook polenta for 20-25 minutes, stirring often, and adding more broth if polenta become too thick to stir. Remove polenta from the heat and stir in the Parmesan and mascarpone.
To serve, place polenta onto serving platter, top with short ribs and pan sauce. You will love this dish!
Now You're Cookin',