Food My Muse

1. Season the short ribs on all sides and sear on a preheated enameled cast iron until browned on all sides.
2. Brown the bone marrows for 1-3 min on each side and remove.
3. At medium heat, add in onion & shallots. Caramelize lightly, about 30 min. Add in tomato paste and cook together 3 min.
4. Add in miso, rosemary, pepper, nutmeg, miso, aleppo pepper, chile ancho, bone marrow and short rib. Add 3/4 bottle of wine and bring to a simmer.
5. Braise at 300F and cook covered 3 hrs 15 min. Remove cover and bake uncovered 30-45 min or until completely tender.
6. Remove the rosemary sprigs, short ribs, garlic clove and bone marrow. Remove as much excess fat as you want.
7. Blend the braising liquid and add back to pot, add in remaining wine and simmer for 10 min. Finish it off with the 2 tbsp cream.
8. Simmer the stock and add in polenta. Whisk It and cook covered for 5-10 min until fully absorbed and tender. Add more liquid if needed.
9. Once desired consistency is achieved add cheese, salt, pepper and cream. Cook on medium low 2-3 min. Kill heat and finish with butter.
10. Serve with chives.