Black Garlic Balsamic Short Ribs with Polenta

Ingredients

• 4 bone-in beef short ribs
• 1½ teaspoons kosher salt
• 1 teaspoon cracked black pepper
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 3 garlic cloves, chopped
• 2 tablespoons tomato paste
• 2 cups beef stock
• 2 tablespoons Paul’s Black Garlic Balsamic
• 2 sprigs thyme
• 3 cups prepared creamy polenta

Method

1. Heat the oven to 325°F. Season the short ribs with salt and pepper. Brown them in olive oil in a Dutch oven, then transfer to a plate.
2. Cook the onion and carrots until softened. Add the garlic and tomato paste and cook for 2 minutes.
3. Add the stock, one tablespoon of Black Garlic Balsamic and the thyme. Return the ribs to the pot, cover and braise for 2½–3 hours, until fork-tender.
4. Transfer the ribs to a plate. Simmer the braising liquid until glossy, then stir in the remaining balsamic. Serve over creamy polenta.