Balsamic & Red Wine Braised Short Ribs with Creamy Parmesan Polenta

FOR SHORT RIBS

• 6 pounds Five Marys Farms short ribs
• 1 tablespoon olive oil
• 2-3 teaspoons Five Marys Farms spice rub
• 1 medium sized onion, sliced
• 3 garlic cloves, smashed
• 1/4 cup balsamic vinegar
• 1 cup red wine
• 1 cup water (if needed)
• 2 sprigs rosemary
• Salt and pepper to taste

FOR CREAMY PARMESAN POLENTA

• 1 1/2 cups polenta
• 6 cups water or chicken broth
• 3 tablespoons butter
• 1 cup heavy cream
• 1 cup shredded Parmesan
• 1/2 teaspoon black pepper
• Kosher salt to taste

1. Preheat oven to 300 degrees

2. Heat a heavy bottom cast iron pan over medium-high heat and brown the short ribs in olive oil

3. Add the onions and garlic

4. Deglaze the pan with the balsamic vinegar and red wine

5. Season with salt and pepper and put the rosemary in the pot

6. Place the lid on and bake 4 hours or until the ribs are fall-apart tender

7. Bring the polenta and liquid to a simmer

8. Depending on your polenta package instructions, stir continuously for up to 30 minutes until the liquid has absorbed into the polenta

9. Add the cream, butter, and Parmesan cheese along with seasonings

10. Stir to incorporate

11. The longer you cook it, the thicker the polenta will become