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1
Preheat oven to 325 degrees F. In a large ovenproof saute pan or roasting pan, heat the olive oil over medium-high heat.
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2
Sprinkle the short ribs on all sides with the salt, pepper, garlic salt and seasoned salt.
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3
Pat the seasonings into the meat.
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4
Dredge the short ribs in the flour and pat off any excess flour.
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5
Place the short ribs in the pan and sear until browned on both sides, 2 to 3 minutes.
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6
Add the garlic, carrots, celery and onions and saute for 3 minutes.
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7
Add the wine and simmer for 5 minutes.
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8
Stir in the chicken stock, veal stock, water, undrained tomatoes and Worcestershire sauce.
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9
Bring to a simmer.
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10
Cover and place in the oven.
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11
Roast for 2 hours.
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12
Then add the potatoes, cover and roast for an additional 30 minutes.
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13
Be sure to occasionally check the liquid in the pan to make sure there is enough to keep the meat moist and simmering.
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14
Add more stock if necessary.
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15
Serve over Three Cheese Polenta.
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16
In a large saucepan combine water, polenta and 1/2 teaspoon salt.
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17
Stir over high heat until mixture boils; reduce heat to medium-low.
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18
Simmer polenta for 25 to 30 minutes or until smooth, whisking occasionally to ensure a smooth consistency.
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19
Remove from heat and stir in the cheeses and butter.
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20
Add salt and pepper to taste.
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21
Set aside and keep warm.
