4-5 lbs meaty short ribs, cross cut
2 Tbl finely chopped fresh rosemary
2 Tbl finely chopped fresh thyme
1Tbl Kosher salt
1 Tbl pepper
3 Tbl vegetable oil
1 heaping cup, chopped onion (1 medium onion)
5 cloves minced garlic
1 Tbl Dijon mustard
750 ml Macleod merlot
2 Tbl butter, room temperature
2 Tbl all purpose flower
2 1/2 cups chicken broth
3/4 cup + 2 Tbl polenta
1/4 cup + 2 Tbl crumbled or grated Gorgonzola cheese (can sub. other sharp cheese)
3 Tbl whipping cream
Mix rosemary, thyme, salt and pepper. Rub mixture into ribs, cover and refrigerate over night.
In Dutch oven, heat oil and brown all sides of ribs, working in batches. Set ribs aside.
Wipe excess fat from pan, add another tablespoon of oil. Sautee onions until tender, add dijon mustard and garlic and continue cooking tll all is soft
Add merlot, scrapping up any remaining brown bits, bring to simmer.
Return ribs and any juices to pot, cover and transfer to oven.
Cook at 350F for about 2 hours, or until meat is tender.
Mix flour and softned butter with a fork until well blended, set aside.
When ribs are done, set meat aside and pour pan juices into a bowl or fat seperator.
Skim fat from top of sauce. If less than 2 cups remains, add beef broth to bring to 2 cups.
Return sauce to stove and bring to boil while mixing in butter/flower mixture. Sauce will thicken.
Put ribs back in pan with sauce and keep warm until ready to serve.
Bring chicken broth to boil. Gradually add polenta, whisking constantly.
Reduce heat to low, simmer until polenta is tender and has thickened, stir freqently, adding broth if necessary.
Add cream and stir in cheese, season with salt and pepper.
Serve ribs on top of polenta, spoon sauce over all.