6 beef short ribs
4 whole carrots peeled, chopped and halved
4 celery stalks chopped into 2 inch pieces
4 garlic cloves smashed and chopped
1 bag frozen perl onions
2 cups red cooking wine
2 cups beef broth
2 sprigs fresh rosemary
2 sprigs fresh thyme
3 bay leaves
salt and pepper
1/2 white onion chopped
1 pack polenta
1 garlic bulb
First preheat oven to 325 degrees. Place ribs onto cutting board and drizzle with olive oil. Sprinkle with salt and pepper and rub into meat.
In a dutch oven drizzle with olive oil and heat to hot. Place ribs into pot and sear each side for about a minute and half on each side. Remove and place onto plate.
Crush and dice the garlic cloves and dice the half of white onion. Add into same dutch oven on medium heat so you dont burn the garlic. Saute until soft about a minute. Then add in the carrots that are peeled, chopped into 3 inch chunks and sliced in half. Do the same with the celery. Saute for another minute. Then add in wine and beef broth and bring to a boil. Add the ribs back into pot. Then add in fresh rosemary, thyme and bay leaves. Pour int he pearl onions and mix. Make sure all the meat is submerged. Then place lid on and place into oven for 3 hours.
For roasted garlic slice tops of bulb off to expose top of each garlic clove. Then drizzle with olive oil and sprinkle with a little salt. Wrap in tin foil and place into oven for an hour with the short ribs. (not in pot)
For polenta I like to slice into thin pieces and heat in a skillet adding a little milk at a time until creamy. Once garlic is done squeeze out 3-4 garlic cloves and mash with fork. Then add to polenta. Add fresh thyme and sprinkle with salt and pepper to taste.
When ribs are done. Remove the ribs and veggies and place onto platter. With the remaining liquid add in 1/4 cup water with 2 tbsp corn starch and bring to a boil. Stir and boil until it becomes a thick gravy.
To assemble place polenta in bottom of bowl place ribs on top with veggies and cover with gravy. Enjoy!