Cabernet Short Ribs With Parmesan Polenta

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Details

23 Ingredients

• 16 (3-oz) bone-in beef short ribs, trimmed
• 5/8 tsp kosher salt
• 1/2 tsp black pepper
• 2 tsps olive oil, divided
• 1 cup chopped onion
• 3/4 cup chopped shallots
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 6 garlic cloves, sliced
• 1 rosemary sprig
• 2 1/2 cups cabernet sauvignon or other dry red wine
• 1 1/4 cups lower-sodium beef broth
• 1 tsp all-purpose flour
• 2 tsps water
• 1 Tbsp balsamic vinegar
• 1/3 cup chopped fresh flat-leaf parsley
• 1/2 tsp grated lemon rind
• 1 garlic clove, minced
• 3 cups fat-free milk
• 1 cup water
• 1/8 tsp freshly ground black pepper
• 1 cup quick-cooking polenta
• 1/4 cup (1 oz) grated fresh Parmigiano-Reggiano cheese