Braised shorts rib,, cheesy polenta, green beans

Instructions

1. Preheat the oven to 160 degrees Celsius.
2. Season the short ribs with salt and black pepper.
3. Heat olive oil in a large ovenproof pot over medium-high heat and sear the short ribs on all sides until browned. Remove and set aside.
4. In the same pot, add onion, carrot, and celery. Cook until softened, about 5 minutes.
5. Add minced garlic and cook for another minute.
6. Stir in tomato paste, then add red wine. Bring to a boil and reduce by half.
7. Add beef broth, bay leaves, and thyme. Return the short ribs to the pot, cover, and transfer to the oven. Braise for 2.5 to 3 hours until tender.
8. For the polenta, bring whole milk and water to a boil in a saucepan. Gradually whisk in polenta, reduce heat to low, and cook, stirring frequently, until thickened, about 30 minutes.
9. Stir in parmesan cheese and butter into the polenta. Season with salt and black pepper.
10. Steam green beans until tender-crisp, about 5 minutes. Season with salt and black pepper.
11. Serve the braised short ribs over the cheesy polenta with green beans on the side.

Prep

• Thaw beef short ribs if frozen, at least 4 hours in advance.