Slow-Braised Balsamic Short Ribs with Rosemary Polenta

Preheat oven to 325°F (165°C).

Pat 3 pounds of short ribs dry with paper towels and season all sides with 2 teaspoons kosher salt and 1 teaspoon black pepper.

Heat a large Dutch oven over medium-high heat. Add 2 tablespoons olive oil and sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding. Transfer browned ribs to a plate.

Reduce heat to medium and add the diced onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Cook for 5-6 minutes until vegetables begin to soften.

Add 4 minced garlic cloves and cook for 1 minute until fragrant.

Stir in 2 tablespoons tomato paste and cook for 2 minutes, stirring constantly.

Pour in 1/2 cup balsamic vinegar and 1 cup red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and reduce liquid by half, about 5 minutes.

Add 2 cups beef broth, 2 bay leaves, and 4 thyme sprigs. Return the short ribs to the pot, bone-side up, along with any accumulated juices.

Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise for 2-2.5 hours, until the meat is very tender and falling off the bone.

When the ribs are nearly done, prepare the polenta. In a large saucepan, bring 6 cups of water to a boil. Add 1 teaspoon salt.

Gradually whisk in 1 1/2 cups cornmeal in a slow, steady stream to prevent lumps. Reduce heat to low.

Cook polenta for 25-30 minutes, stirring frequently to prevent sticking, until thick and creamy.

Stir in 3 tablespoons olive oil, 2 tablespoons chopped fresh rosemary, 1/2 teaspoon garlic powder, and 1/4 cup nutritional yeast. Season with additional salt to taste.

For the spinach side, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 minced garlic clove and cook for 30 seconds.

Add 6 cups baby spinach and cook, stirring occasionally, until just wilted, about 2-3 minutes. Season with salt and pepper to taste.

When the short ribs are done, carefully remove them from the Dutch oven to a serving platter.

Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the solids to extract all the flavor. Discard solids.

Simmer the strained sauce over medium-high heat until reduced and slightly thickened, about 10 minutes.

Serve the short ribs over the rosemary polenta, drizzled with the reduced balsamic sauce, with sautéed spinach on the side.