Short Ribs with Balsamic Reduction

Ingredients:

• 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

• Balsamic reduction:

• Reduced by one third over low heat

• 5 tablespoons honey

• 2 cups pomegranate balsamic vinegar

• 1 package instant Polenta, follow package directions

Preparation:

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.

Balsamic Glaze:

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.