Braised Short Ribs & Carrots over Polenta

I came across this recipe while randomly reading recipes online (yes that is what I do for fun) and I though it looked like something I should try. I very much admire and respect Sara Moulton and this was one of her recipes so I Had a pretty good idea that it was going to be good dish; however, I had to put my own flair on it and I think that Sara and I came up with something great.

Braised Short Ribs & Carrots

1.5 pounds pork short ribs, cut into 1" pieces

salt and pepper

1 tablespoon oil

1 large onion, chopped

2 cloves garlic, minced

1/2 to 1 cup red wine, I used some leftover red truck and it was very nice with this.

1 can diced tomatoes. I am not going to say what size can I think any size will work well and any kind of canned tomato such as crushed or while.

1 cup broth or water

1 Tablespoon Worcestershire sauce. I love this stuff!

2 to 4 strips orange peel or zest (no white pith) removed from the orange with a vegetable peeler.

1/2 teaspoon dried rosemary or 1 teaspoon fresh, chopped fine.
1 pound carrots peeled and cut into 2 to 3 inch pieces

Pat short ribs dry and season with salt and pepper. In a heavy Dutch oven, heat oil over moderately high heat, until hot but not smoking, and brown ribs in batches, transferring with tongs to a large bowl.

Add chopped onions to dutch oven and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add wine, tomatoes, broth, Worcestershire sauce, zest, rosemary, and salt and bring to a boil. Add ribs including any juices that have accumulated in bowl and simmer, covered, 30 minutes.

Add carrots, stirring and pushing down to make sure they are covered by liquid, and simmer, covered, 3 1/2 to 4 hours, or until meat is tender. Transfer meat and carrots with a slotted spoon to a large bowl. Reduce braising liquid, if necessary. Return meat and vegetables to Dutch oven and cook over low heat, stirring occasionally, until heated through. Serve over a bed of semi soft polenta.

Polenta

3 cups water

1/2 teaspoon salt

1 cup corn meal

1/2 cup milk

1/4 cup butter

1/4 cup Parmesan cheese

pinch of pepper

dash of nutmeg

Put water in a sauce pan over medium heat with salt. Once the water is boiling whisk in the cornmeal, whisk vigorously to reduce the chances of getting lumps. Cook over medium-low heat until it starts to thicken about 3 minutes. Add in the milk, butter, Parmesan cheese pepper and nutmeg. Cook for another 2 minutes until thick yet will still soft enough to spread a little when spooned into a plate.