Braised Bison Short Ribs with Red Wine & Parmesan Polenta | Escarpment Magazine

Ingredients

• 2 tablespoons canola oil
• 6 bison short ribs with bones, cut 2 inches thick (about 4 pounds)
• Kosher salt and freshly ground pepper
• 4 large shallots, cubed
• 2 carrots, cubed
• 3 celery root, cubed
• 3 garlic cloves, thickly sliced
• One bottle dry red wine, such as Cabernet Sauvignon
• 4 thyme sprigs
• 2 Fresh Bay leaves
• 3 cups beef or game stock
• 4 cups chicken stock, preferably homemade
• 1/2 cup 18% cream
• 1 sprig thyme
• 2 teaspoons minced garlic (2 cloves)
• 1 cup yellow cornmeal
• 1 tablespoon kosher salt
• 1 cup freshly grated Parmesan cheese, plus extra for serving
• 1/4 cup creme fraiche
• 2 tablespoons (1/4 stick) unsalted butter