Braised Beef Short Rib Stew with Polenta

Preheat oven to 325°F (160°C).

Season the beef short ribs generously with salt and pepper.

Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the short ribs and set aside.

Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Stir in the tomato paste and cook for 1 minute more.

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce by half, about 5-7 minutes.

Add the beef broth, bay leaf, and thyme sprigs. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.

Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.

Braise for 3-3.5 hours, or until the short ribs are very tender and easily shredded with a fork. Check occasionally and add more beef broth if needed to keep the ribs mostly submerged.

While the short ribs are braising, prepare the polenta. Bring water to a boil in a large saucepan. Slowly whisk in the polenta, stirring constantly to prevent lumps.

Reduce the heat to low and continue to cook, stirring frequently, for about 20-25 minutes, or until the polenta is smooth and creamy. Add the butter and Parmesan cheese, stirring until melted and well combined. Season with salt and pepper to taste.

Once the short ribs are done, remove them from the pot and set aside. Remove the bay leaf and thyme sprigs from the sauce. You can either shred the meat directly in the sauce, or shred on a cutting board and return to the sauce.

To serve, spoon the creamy polenta into bowls and top with the braised beef short ribs and sauce. Garnish with extra grated Parmesan cheese and fresh parsley (optional).