Short ribs over polenta

Ingredients

• No ingredients listed.

Instructions

1. in Dutch oven brown 2lb short ribs (trimmed from lobels, or maybe butterfield) in oil.
2. Take out and add two large cans of whole peeled tomatoes that you've crushed w your hands.
3. And 2 onions, peeled and halved.
4. Add in short ribs.
5. 5 hours uncovered at 300* stirring occasionally.
6. Add large chopped carrots, cover, 1.5 hours or until tender.
7. Polenta: simmer 2 cups water + 2 cups milk + salt.
8. Add 1 cup polenta, stir, bring to simmer.
9. Cook down until nice looseish consistency, 20 minutes.
10. Add salt and about a cup of grated parm and 3 tbs butter