Dad's Braised Short Ribs and Creamy Polenta

This is a delicious dish. Enjoy!

Ingredients:

8 whole beef short ribs
kosher salt and pepper to taste
1/4 cup all purpose flour
6 pieces Pancetta, diced
2 T. olive oil
1 whole medium onion, diced
3 whole carrots, diced
2 whole shallots, peeled and finely minced
2 cups red or white wine
2 cups beef or chicken broth (enough to almost cover ribs)
2 sprigs thyme
2 sprigs rosemary

Instructions:
Salt and pepper ribs, then dredge in flour. Set aside

In a large dutch oven cook pancetta over medium heat until complete crispy and all fat is rendered.  Remove ribs and set aside. True heat to medium.

Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. remove ribs and set aside. Turn heat to medium.

Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.

Add broth, 1 tsp. kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.

Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)

Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.

Creamy Polenta

Boil:
4 1/2 cups water

Pour:
1 cup polenta into the boiling water in a thin stream, whisking as you pour.

Reduce heat:
Simmer and cook for about 15 minutes. stirring frequently. Sprinkle in about 1 teaspoon of salt as you cook. If the polenta seems too thick, add a couple of teaspoons of water here and there as needed.

At the end of cooking time, stir in until melted:
2 T. butter
4 oz. of goat cheese or feta cheese

Put a spoonful of polenta on a plate with the ribs on top. Yummmm!