Red wine braised short ribs with Parmesan polenta and gremolata

Salt the short ribs all over; optionally dry brine overnight in the fridge.

Heat the oven to 275F. Dice a mirepoix of two parts onion to one part each carrot and celery.

Heat 30 g of oil in a Dutch oven over medium-high; sear the ribs on all sides to a deep brown and set aside.

Turn to medium; add the mirepoix with a big pinch of salt and cook, stirring occasionally, about eight minutes until browning.

Add 30 g of tomato paste and cook about 60 seconds until dark red.

Pour in about 500 ml of red wine and stir to release the fond.

Return the ribs; add beef stock or water until the liquid comes three-quarters of the way up; add bay leaves. Bring to a simmer, set the lid slightly ajar and braise in the 275F oven about four hours, until fork tender.

Test with two forks; cool on the counter to about 150F, then refrigerate the ribs in a container, removing bone and cartilage if wanted.

Strain the cooking liquid, reserving the vegetables; add ice cubes so the fat congeals on top for easy removal. Keeps four or five days.

To serve, simmer the cooking liquid in a pan over medium-low, stirring occasionally, about 20 minutes until reduced enough to leave a trail.

Add the ribs, coat them in the sauce, cover and heat on low about 15 minutes.

Boil 400 g water with 5 g salt; whisk in 100 g polenta and cook two minutes while whisking; cover off the heat 10 minutes to thicken.

Mix the gremolata: two parts chopped parsley to one part each minced garlic and lemon zest.

Stir 40 g milk, 30 g grated Parmesan and a tablespoon of butter into the polenta; season with salt and about 15 cranks of black pepper.

Plate polenta, a few reserved vegetables and gremolata, then a short rib with more sauce and gremolata.