Polenta was always a staple growing up. Whether served with a spaghetti sauce or meat it is something that shows up in Italian cooking frequently. We laced this polenta with a bit of Parmesan to add a creamy texture.  The short ribs are tender and succulent and are full of flavor. The meaty richness of the dish finds a delicious pair to the Merlot’s robust flavor. 

4 English cut bone-in short ribs (about 2 1/2 pounds)	1 tbsp tomato paste
Salt and freshly cracked black pepper	2 cups dry red wine
2 tbsp vegetable oil	3 sprigs fresh thyme
3 carrots, peeled and chopped	1 bay leaf
2 cloves garlic, smashed	your favorite recipe of polenta
2 yellow onions, roughly chopped	1/2 cup Parmesan

                 
Preheat oven to 300 degrees F.

Sprinkle all sides of short ribs with salt and pepper. Be generous. Heat a large Dutch oven over medium-high heat and add the oil. Brown the short ribs on all sides, about 3 to 4 minutes per side. Set aside on a plate.

Add carrots, garlic and onions to the pot with the drippings and sprinkle with some salt and pepper. Cook until tender, about 10 minutes. Then add in the tomato paste and cook for 1 more minute. Pour in the wine and deglaze the pot by scraping up any brown bits from the bottom. Bring the wine to a simmer and add some salt and pepper. Add short ribs, with any juices, back to pot along with the thyme and bay leaf. 

Cover the pot and transfer to the oven to cook about 2 to 2 1/2 hours. Turn the short ribs once after about an hour of cooking. 
Remove the short ribs from the braising liquid and set aside to cool slightly. Skim off the fat from the braising liquid then bring to a simmer until reduced by half, about 8 minutes. 

Prepare polenta according to package directions while sauce is reducing. Once made add in the 1/2 cup Parmesan and stir to incorporate.

Serve the ribs and sauce over prepared polenta with a glass of Merlot.