4 pounds short ribs
Kosher salt and freshly ground black pepper
2 tablespoons EVOO
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
Reduced by one third over low heat
1 package instant Polenta, follow package 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 pan with red wine. Put the ribs back into pot and add stock to cover 3/4 of the way up the ribs. Cover and cook in oven for 1 hour 30 minutes to 1 hour 45 minutes or until fork tender.
Remove ribs to a baking dish and brush with balsamic reduction (see below), cover with foil and keep warm in a preheated 250 degrees oven. Reduce broth by a third. Broth to be served with polenta.
In a small pot over low heat, combine pomegranate and honey. Whisk occasionally and reduce by one third.
Prepare polenta according to package instructions.
Spoon hot polenta equally amongst 4-6 plates. Top with short ribs and good amount of the broth.