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1
Place morels in small bowl.
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2
Pour 1 1/2 cups boiling water over; let soak until mushrooms soften, at least 30 minutes and up to 4 hours.
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3
Drain mushrooms, reserving soaking liquid.
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4
Rinse mushrooms under cold water to remove any excess dirt.
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5
Preheat oven to 350F.
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6
Mix 1 teaspoon thyme, rosemary, salt, and pepper in small bowl.
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7
Rub herb mixture all over short ribs.
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8
Heat oil in heavy large ovenproof pot over medium-high heat.
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9
Working in batches, add ribs to pot and cook until brown on all sides, about 10 minutes per batch.
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10
Transfer ribs to bowl.
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11
Pour off all but 2 tablespoons fat from pot.
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12
Reduce heat to medium.
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13
Add onion, carrot, garlic, and prosciutto to pot; saute until vegetables begin to soften, about 5 minutes.
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14
Add wine and bring to boil, scraping up any browned bits from bottom of pot.
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15
Add broth, bay leaf, reserved morels, morel soaking liquid (leaving any sediment behind), and remaining 1 teaspoon thyme to pot.
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16
Return ribs to pot, meat side down; bring to boil.
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17
Cover pot tightly; transfer to oven and bake until ribs are very tender, about 1 hour 45 minutes.
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18
Remove from oven.
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19
(Short ribs can be braised 1 day ahead.
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20
Cool slightly.
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21
Refrigerate uncovered until cold, then cover and keep chilled.
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22
Rewarm slightly over medium heat before continuing.)
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23
Preheat oven to 450F.
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24
Transfer ribs to large roasting pan, bone side down.
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25
Remove 5 large morels from pot and finely chop.
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26
Place in medium bowl.
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27
Add butter and mix with fork to blend.
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28
Mix in breadcrumbs.
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29
Season with salt and pepper.
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30
Spread 1 teaspoon mustard over top of each rib.
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31
Spread breadcrumb mixture over top of each rib, pressing to adhere.
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32
Bake until topping is crisp and golden, about 10 minutes.
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33
Meanwhile, spoon off any fat from top of sauce in pot and discard.
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34
Boil sauce until slightly thickened and reduced to generous 2 cups, about 10 minutes.
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35
Season with salt and pepper.
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36
Spoon polenta into bowls.
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37
Top with short ribs.
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38
Spoon sauce over and serve.
