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1
For the short ribs: Heat one tablespoon of the olive oil in a heavy-bottom pot or Dutch oven over high heat.
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2
When the oil begins to smoke slightly, place the short ribs in the pot and sprinkle with salt and pepper.
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3
Roast on all sides until well browned, about 15 minutes total.
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4
Remove from the pot and reduce the temperature to medium.
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5
Add the remaining tablespoon of olive oil to the same pot and add the celery, carrots and onion and cook over medium-low heat for 20 minutes, stirring occasionally.
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6
Add the garlic and cook for another 2 minutes.
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7
Add the wine and raise the heat level to high, bring to a boil and cook until the liquid is reduced by half, about 10 minutes.
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8
Add 1 tablespoon salt and 1 teaspoon pepper.
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9
Tie the rosemary and thyme together with kitchen twine and add the bundle to the pot.
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10
Place the roasted ribs on top of the vegetables in the pot and add the beef stock.
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11
Bring to a simmer over high heat.
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12
Cover the pot and simmer until the meat is very tender, about 2 1/2 hours.
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13
Carefully remove the short ribs from the pot and set aside.
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14
Discard the herbs and skim the excess fat.
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15
Continue to cook the vegetables and sauce over medium heat for 20 minutes until reduced to the desired consistency.
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16
Put the ribs back in the pot and heat through.
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17
For the polenta: Bring the chicken stock to a boil in a large saucepan over high heat.
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18
Reduce the heat to medium-low and very slowly whisk in the cornmeal polenta, whisking constantly to make sure there are no lumps.
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19
Switch to a wooden spoon and add the salt and pepper and simmer, stirring almost constantly, until the polenta thickens, about 30 minutes.
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20
When the polenta is thick and difficult to stir, quickly turn off the heat, add the grated cheeses and fold together.
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21
Be sure to scrape the bottom of the pan thoroughly while combining.
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22
For the mission fig glaze: Heat the olive oil in a heavy-bottomed saucepot over low heat and saute the shallots until just translucent, a few minutes.
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23
Add the vinegar and herbs and increase the heat to medium high.
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24
Reduce by half, stirring constantly.
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25
Add the figs, sugar and wine and further reduce by a third, continuing to stir throughout.
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26
Remove from the heat when you have about 3/4 cup liquid remaining.
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27
Pour the glaze through a fine mesh strainer into a small bowl, discarding the solids.
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28
Heat the olive oil in a large heavy pot or skillet over medium high heat.
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29
Thoroughly wash the kale and remove the stems.
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30
Tear the leaves into large bite-size pieces and dry them, either in a salad spinner or on paper towels.
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31
Drop 5 to 7 pieces of kale in the hot oil and fry until crisp, 60 to 90 seconds.
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32
Drain on a wire rack set over paper towels and season with kosher salt while hot.
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33
Repeat with the remaining kale until all the pieces are crisp.
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34
To serve, spoon some polenta on each serving plate.
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35
Place a hot short rib from the cooking liquid on the polenta and spoon over some of the reduced liquid.
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36
Drizzle with the fig glaze.
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37
Top with some crispy kale.
