Cooking
Instructions

1. Preheat oven to 300°F. Cut whole short ribs in between the bones to get 9-11 pieces. Pat dry and season generously with salt and pepper.*
2. In a large braising pan over medium heat, brown the short ribs in 2 batches with 1 Tbsp. oil; about 3 minutes per side. Transfer to a large bowl and set aside.
3. Remove drippings from pan and add 1 Tbsp. of oil. Add onion, garlic, carrot, celery and cook over medium heat until caramelized, about 3-5 minutes. Remove from pan and set aside.
4. Using a whisk, deglaze the pan by adding wine and scraping the bottom. Simmer uncovered for 5 minutes. Stir in tomatoes, 3 cups of beef broth and peppercorns; add meat and sautéed vegetables.
5. Bring to a simmer, cover and transfer to oven. Slowly simmer in oven until fork-tender, about 2 ½-3 hours. Check 2-3 times to make sure liquid is simmering and if any additional broth is needed. Once tender, stir in demi-glace sauce and cook uncovered for 5 minutes.
6. Gremolata: Place parsley, garlic and zest in a food processor and pulse until coarsely chopped. Add olive oil, lemon juice, salt and pepper. Pulse until combined. Add chili flakes and set aside in a small bowl.
7. Polenta: Prepare polenta according to package and keep warm. 8. To Serve: Serve short ribs and jus over polenta. Top with a teaspoon with Gremolata.
   *USDA recommends cooking beef to a minimum internal temperature of 145°F.