Short Rib Bourguignon over Creamy Polenta

foodnetwork.com

Sue Hartman

subheading: Short Rib Bourguignon:

1 tablespoon extra-virgin olive oil

6 ounces slab bacon, rind removed, cut into lardons

4 pounds bone-in English cut beef short ribs

Kosher salt and freshly ground black pepper

1 pound carrots, peeled and sliced diagonally into 2-inch chunks

8 shallots, peeled and halved, leaving root end intact

2 tablespoons tomato paste

4 cloves garlic, peeled and sliced thinly

One 750-milliliter bottle dry red wine

2 cups beef broth

¼ cup cognac

Bouquet garni (10 parsley stems, 6 sprigs fresh thyme, 1 bay leaf, tied together with kitchen twine)

4 tablespoons unsalted butter, at room temperature

1 pound white button mushrooms, quartered

1 tablespoon all-purpose flour

Creamy Polenta, recipe follows

subheading: Creamy Polenta:

4 cups milk, plus more as needed

1 cup cornmeal

½ teaspoon kosher salt

Freshly ground black pepper

2 tablespoons unsalted butter

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