Ingredients
4 pounds short ribs
Himalayan pink salt and freshly ground black pepper
2 tablespoons TAO Extra Virgin Olive Oil, such as TAO Rosemary Pressato Olive Oil
1 cup red bell pepper 1-inch dice
2 cups carrots 1-inch dice
2 cups celery 1-inch dice
12 cipollini onions peeled, whole
2 tablespoons all-purpose flour
2 teaspoons dried rosemary
1 teaspoon red chili flakes
1 tablespoon pickling spice in a muslin bag
2 tablespoons salt
1 tablespoon freshly cracked black pepper
1 cup red wine
3 cups beef stock
1 package instant Polenta, follow package directions or make this fast recipe: Simple Olive Oil Polenta
Balsamic Glaze
2 tablespoons honey
Directions
Preheat oven to 350 degrees.
Season ribs with salt and pepper. In a large Dutch oven with 3 Tbs. olive oil over medium-high heat, sear all sides of ribs in batches, ends included, and then remove. Add in vegetables, cook for 5 minutes, add flour and spices, cook for 3 minutes longer and deglaze the pan with red wine. Put the ribs back into the pot and add stock to cover 3/4 of the way up the ribs. Cover and cook in the oven for 1 hour 30 minutes to 1 hour 45 minutes or until fork tender.
Balsamic Glaze
In a small pot over low heat, combine pomegranate and honey. Whisk occasionally and reduce by one-third.
Remove ribs to a baking dish, brush with balsamic reduction, cover with foil, and keep warm in a preheated 250 degrees oven. Reduce the broth by a third. Broth is to be served with polenta.
Prepare polenta according to package instructions, or make our recipe: Simple Olive Oil Polenta. Spoon hot polenta equally amongst 4-6 plates. Top with short ribs and a good amount of broth.