Ingredients:
- 2 lbs beef short ribs
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 2 cups beef broth
- 1/2 cup dry red wine
- 2 tablespoons tomato paste
- 1 cup polenta
- 2 cups milk
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions:
1. Preheat oven to 350°F.
2. Heat the olive oil in a large oven-safe pot over medium-high heat. Add the short ribs and cook until browned on all sides, about 8 minutes.
3. Add the onion, garlic, oregano, thyme, smoked paprika, and black pepper. Cook for 2-3 minutes, stirring often.
4. Add the beef broth, red wine, and tomato paste. Bring to a boil, then reduce heat to low and simmer for 1 hour.
5. Meanwhile, in a medium saucepan, bring the polenta and milk to a boil. Reduce heat to low and simmer for 10 minutes, stirring often.
6. Add the butter and Parmesan cheese to the polenta and stir until melted. Season with salt and pepper, to taste.
7. When the short ribs are done, remove from the heat and serve with the creamy polenta. Enjoy!