Adair Scott's Braised Short Rib with Creamy Polenta

Soft Basil Polenta Ingredients:

•    ½ cup diced onions
•    1 tbsp minced garlic
•    2 tbsp olive oil
•    2 tbsp butter
•    ¼ cup white wine
•    2 ½ cup vegetable broth
•    5 sprigs of fresh tyme
•    3 bay leaves
•    3 tbsp fresh basil
•    ½ cup cornmeal
•    ½ cup grated parmesan
•    ½ cup heavy cream
•    Add Salt and pepper to taste

Braised Short Rib Ingredients:

•    2kg boneless short rib, cut into 6-8 pieces
•    1 large onion
•    4 stalks of celery
•    2 large carrots
•    6 sprigs of fresh thyme
•    1 cup tomato paste
•    6 fresh roma tomatoes
•    10 cloves of garlic
•    2 cups red wine
•    3 bay leaves
•    1 bunch of fresh flat leaf parsley
•    2L beef broth

Braised Short Rib Directions:

1.    Season the short rib with salt and pepper.
2.    In a cast-iron pan, on medium-high heat, sear all sides of the short rib in a small amount of vegetable oil just to get a nice colour. Caramelize all four sides of the short rib.
3.    While short ribs are cooking, chop up carrots, celery, one tomato and onion.
4.    Add the short ribs to a deep pot or deep baking tray (loaf pan) with all the other ingredients. Place foil over top of the pan.
5.    Put in a 350-degree oven for approximately 3 hours or until the short ribs are nice and tender.

Soft Polenta Directions:

1.    Sweat off onion and garlic in oil and butter until soft.
2.    Add wine and cook for 1 minute.
3.    Add stock and thyme, bay leaves and bring to a simmer.
4.    Whisk in corn meal and continue to stir until thickens, then switch to a wooden spoon and cook on low for 5 minutes.
5.    Add in cream, parmesan, basil and season to taste.