Cabernet Short Ribs with Parmesan Polenta

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.1 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black
• 3 ounce beef short ribs bone-in trimmed
• 2.5 cups wine dry red
• 0.5 cup carrots chopped
• 0.5 cup celery chopped
• 3 cups milk fat-free
• 1 teaspoon flour all-purpose
• 0.3 cup flat-leaf parsley fresh chopped
• 1  garlic clove minced
• 6  garlic cloves sliced
• 0.6 teaspoon kosher salt 
• 0.5 teaspoon lemon rind grated
• 1.3 cups lower-sodium beef broth 
• 2 teaspoons olive oil divided
• 1 cup onion chopped
• 1 ounce parmigiano-reggiano cheese fresh grated
• 1 cup quick-cooking polenta 
• 1  rosemary sprig 
• 0.8 cup shallots chopped
• 1 cup water 
• 2 teaspoons water 

Equipment

• bowl
• frying pan
• oven
• sieve
• dutch oven

Directions

1. Sprinkle ribs with salt and pepper.
2. Heat a large Dutch oven over medium-high heat.
3. Add 1 teaspoon olive oil to pan.
4. Add 8 ribs, and saut for 6 minutes, turning to brown on all sides.
5. Remove ribs. Repeat procedure with remaining 1 teaspoon oil and 8 ribs.
6. Add onion and the next 5 ingredients (through rosemary) to pan; saut 3 minutes, stirring constantly.
7. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 13 minutes or until reduced to 2 cups.
8. Preheat oven to 35
9. Add broth to pan, and bring to a boil. Return ribs to pan. Cover and bake at 350 for 1 1/2 hours, turning ribs after 45 minutes.
10. Remove ribs from pan, and strain cooking liquid through a fine-mesh sieve over a bowl. Discard the solids. Skim fat; discard. Return cooking liquid to pan.
11. Combine flour and 2 teaspoons water in a small bowl, stirring well.
12. Add to pan, and bring to a boil. Cook for 11 minutes or until reduced to about 1 cup. Stir in vinegar.
13. To prepare gremolata, combine 1/3 cup parsley, 1/2 teaspoon lemon rind, and minced garlic.
14. To prepare polenta, bring 3 cups milk, 1 cup water, 5/8 teaspoon salt, and 1/8 teaspoon black pepper to a boil over medium heat. Slowly stir in 1 cup polenta. Cook 5 minutes or until thick, stirring frequently. Stir in cheese.
15. Place 1/2 cup polenta in each of 8 shallow bowls, and top each serving with 2 ribs, 2 tablespoons sauce, and about 2 teaspoons gremolata.