Red Wine Braised Short Ribs with Truffled Parmesan Polenta and Gremolata

Preheat your oven to 325°F (163°C). Generously season the 4 lbs of short ribs with kosher salt and black pepper on all sides. Let them sit for at least 15 minutes to come to room temperature.

In a large Dutch oven, heat 2 tbsp olive oil over high heat until shimmering. Sear the short ribs in batches, about 3-4 minutes per side, until deeply browned and crusty. Remove ribs and set aside.

Lower heat to medium. Add the diced 1 large onion, 2 diced carrots, and 2 chopped celery stalks to the pot. Sauté for 5-7 minutes until softened. Stir in 2 tbsp tomato paste and cook for 1 minute until it darkens.

Deglaze the pot with 2 cups Cabernet Sauvignon, scraping up the browned bits (fond) from the bottom. Simmer for 5 minutes to reduce the wine by half. Return the short ribs to the pot.

Add 4 crushed garlic cloves, 4 sprigs of thyme, and 4 cups beef stock. The liquid should almost cover the meat. Cover tightly with a lid and transfer to the oven for 3 hours, or until the meat is fork-tender.

About 30 minutes before the beef is done, prepare the polenta. In a saucepan, bring 2 cups whole milk and 2 cups water (or stock) to a simmer. Slowly whisk in 1 cup stone-ground cornmeal. Reduce heat to low and cook, stirring frequently, for 25-30 minutes until creamy.

Finish the polenta by stirring in 3 tbsp unsalted butter, 1/2 cup grated Parmigiano-Reggiano, and 1 tsp truffle oil. Season with salt to taste. Keep warm.

Remove the pot from the oven. Skim excess fat from the surface of the sauce. If you prefer a thicker glaze, remove the meat and boil the liquid on the stove for 10 minutes to reduce.

Prepare the Gremolata: finely mince 2 cloves garlic and 1/4 cup parsley, and mix with 1 tbsp fresh lemon zest.

Serve a generous ladle of polenta topped with a short rib, spoonfuls of the braising liquid, and a pinch of fresh gremolata.