Preheat the oven to 325°F (163°C). Season the beef short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the ribs on all sides until browned. Remove and set aside.

Sauté Vegetables

In the same pot, add onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes.

Braise the Ribs

Add the beef broth, red wine, bay leaves, and thyme. Bring to a simmer. Return the ribs to the pot, cover, and place in the oven. Braise for about 2.5 to 3 hours until tender.

Creamy Polenta

Cook the Polenta

In a large saucepan, bring water to a boil. Gradually whisk in the polenta. Reduce heat to low and cook, stirring frequently, for about 30 minutes or until thickened.

Finish the Polenta

Stir in butter, grated parmesan, and salt. Keep warm until ready to serve.

Kale & Tomato

Sauté Kale & Tomato

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add kale and tomatoes, season with salt and pepper. Cook until kale is wilted, about 5-7 minutes.

Teriyaki Bordelaise Demi-Glace

Prepare the Sauce

In a saucepan, combine beef demi-glace, teriyaki sauce, soy sauce, and ginger. Bring to a simmer and cook for about 10 minutes until slightly thickened. Stir in chopped scallions before serving.