Heavily salt the exterior of the short ribs.

• Optionally let these dry brine for at least 3 hours or overnight in the fridge.

When you are ready to move forward with braising, preheat the oven to 275°F/ 135°C.

Set a dutch oven or braising pot over medium-high heat and add the cooking oil.

Once the oil is hot, sear the short ribs (in batches if needed). Take your time to develop a nice crust on all sides.

Once browned, set the ribs aside and turn the heat down to medium.

Add the diced onion, carrot, and celery along with a big sprinkle of salt.

Stir over medium heat for about 10 to 15 minutes or until the vegetables are nicely browned.

Add the tomato paste and sauté for about a minute longer or until it turns a deep red.

Pour in the wine and scrape the bottom of the pan to deglaze any fond that has developed.

Let simmer for 2 minutes longer to slightly reduce the wine.

Return the browned ribs to the pot and add enough of the beef stock (or water) to the pot so it comes 3/4 of the way up the ribs. Bring the liquid to a simmer, cut off the heat, then partially cover with a lid and slide into the preheated 275°F/ 135°C oven.

Let the ribs braise for roughly 4-5 hours, or enough time for the collagen in the meat to turn into gelatin (you'll know when they are fork tender). When ready, pull the pot out of the oven and let it cool until the liquid reaches 140°F/ 60°C and the ribs are cool enough to handle.

Move the ribs to an airtight container and store them in the fridge.

• If desired, you can remove the bone and clean up the ribs before storing.

Strain the cooking liquid into a container and set it in the fridge overnight so the fat congeals to the top.

The next day, remove the fat from the cooled cooking liquid.

Set a pan over medium-low heat and add the liquid to the pan, bring to a simmer and let slowly reduce while stirring occasionally for about 20 minutes.

• Keep an eye on it so it doesn't burn!

Feel free to start the polenta as it reduces.

In a sauce-pot, bring the milk, water, and a big pinch of salt to a boil.

While whisking, add the polenta to the boiling liquid. Stir continuously and boil for 2 minutes.

Remove from the heat and cover. Let the polenta rest covered for 10 minutes to finish absorbing the liquid.

Meanwhile, prepare the gremolata by mincing 2 parts parsley, 1 part garlic, and 1 part lemon zest and tossing them all together. Set aside.

When the braising liquid has reduced and thickened to the point where a trail is left with a spatula, gently add in the short ribs and turn them in the sauce to coat their exterior to bring them up to temperature.

Turn the heat off and set a lid on top to let them gently warm through in the sauce.

While the short ribs finish warming through, finish and adjust the polenta.

Stir in the butter, the parmesan, a sprinkle of black pepper, and for bonus points, a sprinkle of the gremolata.

If the consistency is too thick, you can thin it out with a bit of milk. If it's too thin, you can reduce it for a bit back on the stove.

Taste and adjust with salt if needed.

To serve, spread a portion of the polenta onto a plate, add a spoonful or two of the reduced sauce, top with a short rib, and more sauce over the top.

Garnish with the gremolata. Devour.