Braised Short Ribswith Miso‑Tahini Polenta

Season the short ribs generously with kosher salt and ground pepper.

Heat olive oil in a large pot over medium‑high heat and sear the meat chunks on all sides until browned.

Remove the meat and set aside; discard excess fat if desired.

Add diced onion to the pot and sauté until translucent, then add minced garlic and cook briefly.

Stir in tomato paste, sugar, and balsamic glaze, cooking for a minute to develop flavor.

Deglaze the pot with red wine, scraping up any browned bits from the bottom.

Add the chopped tomatoes, fresh herbs (sage, rosemary, thyme), bay leaves, and the warmed milk; bring to a gentle simmer.

Return the seared short ribs to the pot, cover, and transfer the pot to a preheated oven. Braise until the meat is fall‑apart tender.

While the ribs braise, prepare the polenta: melt 1 tbsp butter in a saucepan, whisk in cornmeal, then gradually add broth or water, stirring constantly until thick and creamy.

Stir in the remaining butter, tahini, miso paste, and season with salt and pepper to taste.

When the ribs are done, remove the pot from the oven, skim excess fat, and adjust seasoning if needed.

Spoon a generous mound of the yellow miso‑tahini polenta onto each plate.

Place a cooked short rib (with bone) on top of the polenta.

Ladle the rich braised sauce over the meat and polenta.

Garnish with fresh parsley.