Step 1

Preheat the oven to 160°C/320°F.

Step 2

Pat beef short ribs dry with paper towels then season generously with salt and black pepper. Heat a large, deep braiser over medium high heat.

Step 3

Add a few tablespoons of olive oil then add the beef in batches. Sear on all sides until golden brown. Remove and set aside.

Step 4

In the same pot, add the onion, carrot and celery with the herbs. Allow to sauté for a few minutes until starting to soften, scraping up the browned bits on the bottom of the pot, then add the garlic.

Step 5

Cook for another minute then pour in the red wine and stock and add the tomato paste. Add the ribs back into the braising liquid. Transfer to the oven.

Step 6

Allow the short ribs to braise slowly in the oven for 2-3 hours until they are completely tender and falling off the bone.

Step 7

Once the short ribs are cooked, remove the bones and herbs and shred the meat with two forks. Taste and adjust seasoning and whisk in a few teaspoons of butter (optional) to give the sauce a luscious finish. Allow to simmer for 5-10 minutes until the sauce has thickened slightly then serve over the polenta.

Step 8

For the polenta: While the short ribs are braising, bring the water or stock for the polenta to the boil in a medium sized pot. Once boiling, whisk in the polenta. Whisk continuously until the polenta starts to thicken then turn down the heat. Allow to cook for 10 minutes, covered. Stir in the cream and season with salt then cover and cook for another 10 minutes. Once cooked, stir in the butter and Parmesan cheese. Taste and adjust seasoning if necessary. Turn off the heat and leave covered until ready to serve.