Short Rib Ragu With Creamy Parmesan Polenta

Ingredients

• 1-2 tablespoons Roland® Olive Oil
• 4 pounds beef short ribs, bone-in preferred
• 3-5 tablespoons kosher salt, divided
• 2 medium yellow onions, cut into strips
• 3 stalks celery, minced
• 2 large carrots, minced
• 6 ounces tomato paste
• 12-14 cloves garlic, minced
• 1-2 tablespoons Roland® Crushed Calabrian Chili Peppers
• 1/2 teaspoon smoked paprika
• 1 cup dry red wine
• 2 cups beef stock
• 14 1/2 ounces crushed tomatoes
• 1/4 cup Roland® Balsamic Vinegar
• 1 tablespoon Roland® Dijon Mustard
• 1 tablespoon Worcestershire
• Black pepper to taste
• Herb bundle
• 2-3 bay leaves
• Parmesan rind
• 1 1/2 cups Roland® Medium Grain Yellow Polenta
• 4 cups chicken broth
• 2 1/2 cups whole milk
• 4 tablespoons unsalted butter
• 3-4 ounces parmesan cheese
• 1/2 - 1 tablespoon kosher salt
• 1/4 -1 teaspoon black pepper