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Ingredients

• 1 tablespoon olive oil
• 1/4 cup diced pancetta, small cubes (get it at the deli in one piece, not the thin sliced!)
• 6 pounds bone-in beef short ribs, at least 1 1/2 inches thick
• 3 tablespoons flour
• 2 medium onions, 1/2 inch dice
• 2 medium carrots, 1/2 inch dice
• 1 stalk celery, 1/2 inch dice
• 1 medium garlic head, cloves separated and smashed
• 4 cups of Zinfandel wine
• 3 1/2 cups roasted chicken stock
• 10 sprigs fresh flat-leaf parsley
• 8 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 bay leaves
• 1 tablespoon tomato paste
• 1/4 cup chopped fresh flat-leaf parsley for garnish
• ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
• For the Creamy Polenta:
• 2 cups half and half
• 2 cups water
• 1 1/2 teaspoons salt
• 1 1/2 cups coarse cornmeal
• 4 tablespoons unsalted butter
• 1/2 cup grated parmesan cheese

Description

Don't Expect This Dish To Be Done Quickly. In Fact, Get Ready To Devote Some Substantial Time To This Recipe. It Requires Patience To Make But The Reward Is Oh So Satisfying. Remember The Proverbial Question About Cooking Wine: If You Wouldn't Drink It, W

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