Braised Short Ribs with Soft Polenta | Sonoma-Cutrer Vineyards

Ingredients

• 3 lbs boneless short ribs (trimmed of fat)
• Salt and freshly ground pepper
• 4 tbsp olive oil
• 6 large cloves garlic (clove separated and peeled)
• 2 c diced white onions
• 1 c diced carrot
• 1 c diced celery
• 2 c chopped mushrooms
• 2 c canned diced tomatoes
• 1 bottle (or more) hearty dry red wine
• 3 c rich beef, chicken or vegetable stock
• 1 tbsp each chopped fresh rosemary and thyme (2 teaspoons dried)
• 2 tsp fennel seed
• 1 tbsp cornstarch softened in 1/3 cup wine or water (optional)
• 4 c chicken stock or water (Soft Polenta)
• 1 c yellow polenta corn meal (Soft Polenta)
• 2 tbsp butter (Soft Polenta)
• 1/3 c freshly grated parmesan cheese (Soft Polenta)
• Salt and freshly ground black pepper (Soft Polenta)