Balsamic Glazed Beef Short Rib with Gremolata, Brussel Sprouts, Honey Glazed Carrot, & Polenta : Rob

Ingredients

• 3 lbs chuck short rib
• 1 tbsp juniper berries
• 3 qts water
• ½ cup brown sugar
• ½ cup kosher salt
• 6 arbor chilis
• 3 tbsp kosher salt
• 3 tbsp ground black pepper
• ½ cup grapeseed oil
• 3 large carrots, diced
• 2 large onions, quartered
• 6 stalks celery, diced
• 1 quart beef stock
• 2 cups dry red wine
• 3 bay leafs
• 1 cup ketchup
• ½ cup balsamic vinegar
• 1 tbsp grape seed oil
• ¼ cup dark brown sugar
• 2 cloves garlic, minced
• ½ tbsp thyme chopped fine
• ½ tbsp tabasco
• ¼ tbsp black pepper
• ½ cup polenta
• 2 cups water or chicken stocks
• 2 tbsp unsalted butter
• ½ cup grated Parmesan
• 1 tsp kosher salt
• ¼ cup parsley, chopped fine
• 1 tbsp lemon zest
• 1 clove garlic, minced
• 1 cup Modena balsamic glaze
• ¼ cup Gremolata
• 8 Brussel sprouts, halved
• 8 baby carrots, split lengthwise
• 4 Cipollini onions