Braised Beef Short Ribs with Creamy Parmesan Polenta and Roasted Broccolini

Preheat oven to 325°F (165°C).

Pat beef short ribs dry with paper towels and season all sides with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.

Heat a large Dutch oven over medium-high heat and add 2 tablespoons olive oil.

When oil is hot, add short ribs in a single layer (work in batches if necessary) and sear for 3-4 minutes per side until deeply browned on all sides. Transfer seared ribs to a plate.

Reduce heat to medium. To the same pot, add the diced onion, 2 diced carrots, and 2 diced celery stalks. 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 cup red wine, scraping the bottom of the pot with a wooden spoon to release all the browned bits (fond).

Bring to a simmer and cook for 3-4 minutes until wine is slightly reduced.

Add 2 cups beef broth, 2 bay leaves, 2 sprigs rosemary, and 3 sprigs thyme.

Return the short ribs to the pot, along with any accumulated juices. The liquid should come about 3/4 of the way up the sides of the ribs.

Bring to a simmer, cover with a tight-fitting lid, and transfer to the preheated oven.

Braise for 2 hours to 2 hours 15 minutes, until meat is very tender and falling off the bone.

About 30 minutes before the ribs are done, prepare the polenta and broccolini.

For the polenta: In a medium saucepan, bring 3 cups water and 1 cup milk to a gentle boil over medium heat.

Gradually whisk in 1 cup cornmeal in a slow, steady stream, whisking constantly to prevent lumps.

Reduce heat to low and cook, stirring frequently, for about 25-30 minutes until polenta is creamy and tender.

Remove from heat and stir in 1/2 cup grated Parmesan cheese, 2 tablespoons butter, and 1/4 teaspoon salt. Cover and keep warm.

For the broccolini: Preheat oven to 425°F (220°C). Trim the ends of 1 pound broccolini and rinse under cold water.

Pat broccolini dry and arrange on a baking sheet. Drizzle with 1 tablespoon olive oil, season with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon red pepper flakes. Toss to coat evenly.

Roast for 12-15 minutes until tender and slightly charred at the edges.

Remove from oven and squeeze juice from half a lemon over the broccolini.

When short ribs are done, carefully remove from oven. Transfer ribs to a plate and tent with foil to keep warm.

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

Bring strained liquid to a simmer over medium heat and reduce for 10-15 minutes until slightly thickened.

To serve, spoon creamy polenta onto plates, top with short ribs, drizzle with reduced sauce, and serve with roasted broccolini on the side. Garnish with fresh thyme leaves and lemon zest if desired.