Directions

1. Preheat oven to 300 degrees F.
2. Season meat generously on all sides with salt. Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches, sear short ribs on all sides until deeply browned. Set aside.
3. Cook onions, carrots, celery and garlic in the same pot for about 10 minutes, stirring occasionally until softened.
4. Stir in tomato paste and cook an additional minute.
5. Deglaze pot by adding wine, scraping up any browned bits from the bottom and letting it cook for 5 minutes to reduce slightly.
6. Pour in chicken stock and return ribs to the pot. Add bay leaves and rosemary. Bring everything to a gentle simmer, then cover pot and transfer to oven. Cook for about 2 hours or until the meat is tender.
7. Remove ribs from pot and set aside.
8. Skim fat from surface of liquid and discard. For a smoother sauce, strain liquid through a fine-mesh sieve and return to pot. Simmer sauce over medium heat until slightly reduced and thickened to your liking.
9. While sauce is simmering, make polenta. Bring chicken stock to a low boil. Gradually whisk in polenta. Reduce heat and stir until thickened, about 5 minutes. Add additional liquid if necessary.
10. Remove from heat and stir in butter and Treasure Cave Mild Blue Cheese. Season with salt to taste.