Red Wine Short Ribs and Parmesan Polenta

Ingredients

• 6 bone in short ribs

• garlic

• Onions

• Carrot

• Rosemary

• Red Wine

• Tomato Paste

• Anchovies

• Beef Stock

• Polenta

• butter

• Parmesan

Make the short ribs…

1. Dry and Season the ribs

2. Heat some neutral oil in a dutch oven

3. Brown the ribs on each side. Take yr time. Pull em out, put em on a plate and drain some (not all) of the fat

4. Fresh oil in the pot and add the onions and garlic. Season well to get the onions sweating.

5. Add the carrot and brown

6. Add the anchovies and the tomato paste, and caramelize in the pot.

7. Add wine, deglaze, and cook off the booze. Then add the rosesmary and the beef stock. Cover, and drop into the oven at 275 degrees. Let it go for a while

Make the polenta

1. Warm chicken stock in a pot

2. Add polenta SLOWLY and whisk

3. Once the polenta comes together, stir with a wooden spoon every 3-5 mins. Then cover

4. Once the polenta is tender, season with salt, add some butter and put in a bunch of parmesan. Then, let it sit for 5-10 mins on the back of the stove. Some magic happens (thanks chef john)

Pull it all together

1. Pull the ribs outta the oven. Pull them outta the pot and rest on an oven tray. Add a little of trhe braising liquid over the top.

2. Put the remaining braising liquid on the stove on a medium heat to simmer and reduve

3. Put the ribs under the broiler for a few mins to brown.
   Polenta on a plate, bone in rib on top, thickened braising liquid over the top.