Season ribs with salt and pepper. In a large Dutch oven with 3 Tbs. olive oil over medium-high heat, sear all sides of ribs, in batches, ends included, and then remove. Add in vegetables, cook for 5 minutes, add flour and spices, cook for 3 minutes longer and deglaze pan with red wine. Put the ribs back into pot and add stock to cover 3/4 of the way up the ribs. Cover and cook in oven for 1 hour 30 minutes to 1 hour 45 minutes or until fork tender.
Remove ribs to a baking dish and brush with balsamic reduction (see below), cover with foil and keep warm in a preheated 250 degrees oven. Reduce broth by a third. Broth to be served with polenta.
Balsamic Glaze: In a small pot over low heat, combine pomegranate and honey. Whisk occasionally and reduce by one third.
Spoon hot polenta equally amongst 4-6 plates. Top with short ribs and good amount of the broth.
Balsamic reduction:reduced by one third over low heat
2 cups pomegranate balsamic vinegar
2 tablespoons honey
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