Balsamic Braised Short Ribs

serves 4

4 large, meaty beef short ribs, either butchered along the bone or across it (about 5 lbs)
2 Tbsp canola oil
Handful sprigs fresh thyme
1 Tbsp juniper berries, lightly crushed
6 large carrots, cut into large pieces
3 stalks celery, cut into large pieces
10 shallots, peeled
5 cloves garlic, chopped
½ cup balsamic vinegar
2 cups dry red wine
1 cup instant polenta
¼ cup mascarpone or a few Tbsp butter (optional)

1
Preheat oven to 350°F. Pat ribs dry and trim off any excess fat. Season well with salt and pepper. Heat oil in a large heavy pot over medium-high heat. Add ribs and brown well. Meanwhile, wrap thyme and juniper in a bit of cheesecloth and tie with kitchen twine; set aside.
2
Transfer ribs to a plate and pour off all but 2 Tbsp fat from pot. Cook carrots, celery and shallots until browned, about 5 minutes. Add garlic and cook 1 minute. Stir in vinegar and wine and deglaze. Add bundled thyme and juniper and return ribs to pot. Add enough water so liquid comes about two-thirds of the way up the ribs. Bring to a simmer, then cover meat directly with a piece of parchment and a tight fitting lid. Braise in oven until meat is very tender, about 2½ to 3¼ hours.
3
Carefully remove ribs to a plate. Discard vegetables and thyme bundle. Skim fat from sauce. Reduce sauce over medium high heat until slightly thickened. Season.
4
Cook polenta according to package directions, stirring in mascarpone or butter if using. Serve ribs and sauce over polenta.

Note: Short ribs are even better when made a day ahead. After braising, cool ribs to room temperature then chill overnight. Reheat about an hour in a 350°F oven.