Short Ribs with Creamy Parmesan Polenta and Pan Roasted Herb Carrots

1. Preheat oven at 350 F;
2. Cut Chuck into chunks and season with salt and pepper; dredge in flour and dear in olive oil on all sides until caramelized; add red wine, beef broth, shallots, carrots, celery, garlic, bay leaves, tomato paste, fig jam, thyme, rosemary salt and pepper; cover and transfer into the oven for about an hour and a half; uncover and cook for another 30 mins or until fork tender;
3. To make the polenta bring broth to a gentle simmer; slowly sprinkle cornmeal and until it thickens; add butter, cream cheese, Parmigiano Reggiano, salt and pepper;
4. Sauté carrots in olive and butter and season with salt and pepper;
5. Once short ribs have cooked, remove from the Dutch oven, strain the sauce and reduce it until desired thickness; optionally remove some of the fat;
6. To assemble, add polenta, carrots, short ribs, plenty of sauce and enjoy!