In a large Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper and brown them on all sides. Remove and set aside.

Sauté Vegetables

In the same pot, add the onion, carrots, and celery. Sauté until softened. Add the minced garlic and cook for an additional minute.

Deglaze and Braise

Pour in the red wine to deglaze the pot, scraping up any bits. Add the beef broth, thyme, and bay leaf. Return the short ribs to the pot. Bring to a simmer, cover, and reduce heat to low. Braise for 3 hours until tender.

Polenta

Cook the Polenta

In a saucepan, bring water to a boil. Whisk in cornmeal slowly. Reduce heat and cook, stirring frequently, until thickened (about 30 minutes). Stir in butter, cheese, and salt.

Roasted Heirloom Carrots

Roast the Carrots

Preheat the oven to 400°F (200°C). Toss the carrots with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.

Sweet Peas

Sauté the Peas

In a small pan, melt butter over medium heat. Add sweet peas, season with salt and pepper, and sauté for about 5 minutes until heated through.

Chanterelles

Sauté Chanterelles

In a skillet, heat olive oil over medium heat. Add chanterelles, season with salt and pepper, and sauté until golden brown (about 5-7 minutes).

Lemon Gremolata

Make the Gremolata

In a small bowl, combine lemon zest, minced garlic, and chopped parsley. Mix well and set aside.