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Ingredients

• 2 tablespoons extra-virgin olive oil (EVOO), plus additional for drizzling
• 12 short ribs (4 racks with 3 bones attached), cut one bone from each so you have 4 large pieces with 2 bones each and 4 small pieces with one bone each (your butcher can do this for you)
• Salt and freshly ground black pepper
• 1/2 cup plus 2 tablespoons flour, divided
• 1 24-ounce bottle store-bought pomegranate juice, divided
• 1 tablespoon smoked paprika (about a palmful)
• 1 tablespoon allspice (about a palmful)
• 1 fresh bay leaf
• 1 1/2 quarts beef stock, divided
• 4 red beets, stems and root ends trimmed, greens chopped and reserved for garnish
• 1 large red onion, chopped in large chunks
• 3 ribs celery, chopped in large chunks
• 2 large carrots, chopped in large chunks
• 4 tablespoons butter, divided
• 2 tablespoons fresh sage, chopped
• 1 1/2 cups milk
• 1 1/2 cups chicken stock
• 1 cup quick-cooking polenta
• A pinch freshly grated nutmeg
• 1/2 cup grated Parmigiano Reggiano cheese (1 generous handful)
• 1/2 cup pomegranate seeds, optional, for garnish
• Juice of 1 lemon

Description

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