Tuscan Braised Beef Ribs with Polenta

This hearty Tuscan dish features tender, slow-cooked beef ribs served over creamy polenta. It's a comforting meal perfect for cold winter nights.

Ingredients - Serves 4

Season the beef ribs with salt and pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides, about 10 minutes. Remove the ribs and set aside.
In the same pot, add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
Add the wine to the pot and scrape up any browned bits from the bottom. Bring to a simmer and cook until the wine is reduced by half.
Return the ribs to the pot. Add the beef broth, rosemary, and thyme. Cover and simmer for 2-3 hours, or until the ribs are tender.
In the meantime, prepare the polenta. Bring 4 cups of water to a boil in a separate pot. Slowly whisk in the polenta. Reduce the heat to low and cook, stirring often, until the polenta is creamy, about 30 minutes. Stir in the butter and Parmesan cheese.
Serve the braised ribs over the polenta, spooning some of the cooking liquid over the top.