Braised Beef Short Ribs with Creamy Spinach & Mushroom Polenta

Ingredients

• 2 lbs beef short ribs
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup dry red wine
• 1 teaspoon dried thyme
• Salt and pepper to taste
• For the Polenta: 1 cup polenta, 4 cups vegetable broth, 1 cup chopped spinach, 1 cup sliced mushrooms, 1/2 cup grated parmesan cheese, salt and pepper to taste

Instructions

1. Preheat oven to 325°F (160°C).
2. Season short ribs with salt and pepper.
3. Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear short ribs on all sides until browned. Remove and set aside.
4. Add onion, carrots, and celery to the pot and cook until softened (about 5-7 minutes). Add garlic and cook for 1 minute more.
5. Pour in beef broth and red wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
6. Return short ribs to the pot. Add thyme. Cover and braise in the oven for 3-3.5 hours, or until meat is very tender.
7. For the Polenta: While ribs are braising, bring vegetable broth to a boil in a saucepan. Gradually whisk in polenta. Reduce heat and simmer, stirring frequently, until polenta is thick and creamy (about 20-25 minutes).
8. Stir in spinach and mushrooms. Cook until spinach is wilted and mushrooms are tender.
9. Stir in parmesan cheese, salt, and pepper.
10. Serve braised short ribs over creamy spinach and mushroom polenta.