Short Rib Ragù with Creamy Polenta

Ingredients

• 3 lbs bone-in short ribs
• 1 bottle dry red wine
• 1 can (28 oz) whole peeled tomatoes
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 4 cloves garlic
• 1 cup coarse polenta
• 1/2 cup heavy cream

Instructions

1. 1

   Season short ribs generously with salt and pepper. Sear in a heavy pot until deeply browned on all sides; remove.

2. 2

   Sauté mirepoix until soft. Add garlic, tomatoes, wine, and return ribs to the pot. Cover and braise at 300°F for 3 hours.

3. 3

   Cook polenta with water and salt, stirring until creamy. Finish with butter and cream.

4. 4

   Shred meat into the sauce, spoon over polenta, and serve with Parmesan.