Braised Spicy Beef Ribs with Polenta

Ingredients:

Short ribs

• 3 tbsp. l. olive oil
• 6 beef short ribs (about 1.8 kg)
• 450 g brown mushrooms, thinly sliced
• 4 cloves garlic, chopped
• 1 medium carrot, diced
• 1 medium onion, diced
• 1 fresh sprig of rosemary
• 2 cups dry red wine
• 1 can (800 g) arrabbiata sauce
• Red pepper flakes
• 1/4 cup chopped fresh parsley

Polenta

• 6 cups lightly salted chicken broth or water
• 1.5 cups corn grits
• 0.5 tbsp. freshly grated parmesan
• 3 tablespoons unsalted butter

Preparation:

1. Preheat oven to 160°C.
2. Ribs:
   
   Heat olive oil in a large heavy-bottomed saucepan or Dutch oven over medium-high heat. Season the ribs generously with salt and pepper, then add them to the pan and sear on all sides until golden brown, about 8 minutes. Transfer to a plate.
3. Add the mushrooms, which have retained their fat, and cook, stirring occasionally, until softened and all the water has evaporated, about 8 minutes. Add half the garlic and continue cooking, stirring frequently, until the mushrooms are crisp and golden and the garlic is softened, about 3 minutes more. Using a slotted spoon, transfer the mushroom mixture to a bowl and set aside.
4. Reduce heat to medium, add carrots, onion, rosemary, and remaining garlic to the pan, and cook, stirring frequently and scraping up any browned bits, until the onions and carrots are tender, about 5 minutes. Pour in the wine and bring to a simmer. Cook until the liquid has evaporated slightly, about 3 minutes. Add the arrabbiata sauce and 2 cups of water, and return the ribs to the pan. Bring to a simmer, cover, and transfer to the oven. Simmer until the meat is tender, about 2.5 hours.
5. Remove the meat from the sauce and transfer to a plate. Set the sauce aside to allow the fat to rise to the surface for about 10 minutes, then skim and discard. Remove the rosemary sprig, add the mushrooms, and season with salt and pepper to taste. If you prefer a spicier sauce, add red pepper flakes. Return the ribs to the sauce and keep warm over low heat.
6. Polenta:
   
   Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Slowly whisk in the cornmeal, stirring constantly. Add 1.5 teaspoons of salt. Reduce the heat to low and simmer the polenta, stirring frequently, until creamy and no longer grainy, about 30 minutes. Remove from heat and stir in the Parmesan and butter.
7. Divide the polenta among 6 plates and top each serving with a short rib and some sauce. Sprinkle with parsley.