Braised Short Ribs, Herb Polenta, & Glazed Carrots
Preheat the oven to 300 degrees. Generously season the short ribs with salt and pepper. Add the canola oil to a large pan and place over medium-high heat. Sear the meat on all sides. Remove the meat from the pan and place into a large baking dish. Reduce the heat to medium and add the carrots, celery, onions, garlic and rosemary. Cook for about 5 minutes then add the wine and bring to a simmer for about 5 more minutes. Pour the Wine mixture over the Short Ribs and add enough Chicken Stock to cover the meat. Tightly cover the baking dish with aluminum foil and place in the oven for 5-6 hours. Remove from the oven once the meat is tender enough to pull apart with a fork. Keep warm in the braising liquid until ready to serve.
Combine all ingredients (except for the shallots) into a sauce pan and bring to a boil over medium-high heat. Thinly slice the shallots and place into a bowl. Once the liquid comes to a boil, strain it over the shallots and place in the fridge to cool completely.
Bring the water and milk to a boil in a large pot over medium-high heat. Using a whisk, gradually stir in the polenta and reduce the heat to low. Add the salt and herbs and stir frequently until the polenta is fully cooked - about 30-40 minutes. Once it is at the desired texture, turn the heat off and stir in the parmesan and butter. Cover and keep warm until ready to serve. Reduce the heat to low and add the brown sugar, maple syrup and sage. Continue to cook until the glaze thickens enough to stick to the carrots. Remove the pan from heat and serve immediately.
(Don’t start this process until the Short Ribs and Polenta are ready to serve) Melt the butter in a saute pan over medium heat and add the carrots and salt. Cook for about 5 minutes or until they start to color.