Red Wine Braised Short Ribs With Creamy Polenta | TasteToronto

Ingredients

• 5 pounds fresh bone-in beef short rib, split crossways down the middle (ask your butcher to do this with their band saw)
• 10 grams dried whole porcini mushrooms
• 1 x 5.5 ounce can tomato paste
• 4 cups low-sodium beef stock
• 3 cups red wine
• 1/4 cup vegetable oil
• 1 tablespoon brown sugar
• 5 garlic cloves, smashed
• 4 rosemary sprigs
• 3 whole bay leaves
• 3 ribs celery, cut into 1-inch chunks
• 1 large white onion, cut into 1-inch chunks
• 1 large carrot, cut into 1-inch chunks
• 2 pieces Parmesan rinds
• Kosher salt, to taste
• Fresh cracked black pepper, to taste
• Olive oil
• 2 pints whole cherry or grape tomatoes
• 5 cloves garlic, smashed
• 2 sprigs thyme
• 2 sprigs rosemary
• Kosher salt and pepper, to taste
• 2 cups whole milk
• 2 cup low-sodium chicken stock, plus additional as needed
• 1 cup coarse cornmeal
• 1 cup grated Parmigiano-Reggiano
• 3 tablespoons unsalted butter, diced