FIRST-DOWN BRAISED SHORT RIBS

4 pounds bone-in beef short ribs
FOR THE MARINADE:
1 cup red wine
8 cloves garlic, chopped
2 tablespoons thyme leaves
2 teaspoons each: whole peppercorns, fennel seed, mustard seed
2 teaspoons coarse salt
1 bay leaf
FOR BRAISING:
2 tablespoons olive oil
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 cup canned diced tomatoes
1/2 cup beef broth
polenta slices (for serving)

In a large bowl or resealable plastic bag toss ribs with wine, garlic, thyme, peppercorns, fennel seed, mustard seed, salt and bay leaf. Cover and refrigerate overnight.

WHEN READY TO COOK:
Remove ribs from marinade. Set aside marinade.

In a Dutch oven, heat oil over medium-high heat. Working in two batches, brown ribs all over, 10 minutes per batch. Set them aside.

Lower heat to medium. Add carrots, celery and onion. Cook until caramelized, 15 minutes.

Add reserved marinade, tomatoes and broth. Bring to a simmer. Nestle in ribs, meaty side down. Bring back to a simmer. Cover.

Slide Dutch oven into a 350-degree F oven and cook until fork tender, 90 minutes.

Pull ribs from braising liquid. Set aside.

Let sauce settle a few minutes. Pour off any accumulated fat. Press braising liquid through a medium sieve into a medium saucepan.

Shred meat, discarding bones and any fatty chunks. Stir meat into the strained braising liquid. Reheat.

Settle two or three polenta slabs into each of four shallow bowls. Top each with a scoop of short ribs and sauce.

Serves four
Source: Arizona Star, December 27, 2006