Enjoy tender braised short ribs served over creamy polenta for a delicious combination of flavors and textures. 

Preparation

Season short ribs liberally with salt and pepper. Heat oil in a large enameled Dutch oven over medium-high heat. Sear the meat on all sides until browned and crusty, about 4 minutes per side. Set aside.

Pour off drippings, reserving 3 tablespoons, then add onion, carrots, celery, and garlic. Cook over medium heat, about 15 minutes, stirring occasionally, until lightly browned. Add tomato paste and cook for 5 minutes, then add wine and deglaze.

Add thyme and chicken stock and bring to a boil over high heat, then turn heat down to low. Add short ribs and any accumulated juices back to the Dutch oven. Cover with the lid ajar and cook on the stove over low heat or in a 300°F oven on the center rack.

After 2 hours, add orange peel and cook ½–1 hour more, until meat is tender. Transfer meat to a sheet pan and discard the bones.

Strain sauce into a heatproof bowl, skimming off as much fat as possible. Pour sauce into another pot and reduce down to 2 cups over high heat.

For the polenta, bring milk, water, salt, and white pepper to a rolling boil. Add the polenta and whisk vigorously on high heat until it begins to thicken. The longer you are able to cook the polenta on high, the creamier it will be when finished. 

When the polenta just starts to stick to the bottom of the pot, reduce heat to very low and cover. Stir every 5–10 minutes, scraping the bottom to prevent sticking, for approximately 35–45 minutes, or until polenta is tender and no longer grainy. Whisk in the Parmesan cheese, butter, and parsley and reserve warm.

For the gremolata, combine parsley, garlic, and lemon zest in a small bowl and mix thoroughly. Set aside. 

To finish the meat, preheat broiler. Broil meat on a sheet pan until glazed and sizzling, about 10 minutes, turning once or twice.

Serve short ribs and polenta in a shallow bowl or pasta dish, finished with a drizzle of sauce and a sprinkle of gremolata.