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Braised Beef Short Ribs over Soft Polenta with Thyme

DIRECTIONS

Preheat oven to 450°F.
For the ribs mix the flour, cumin, salt, and pepper to taste together in a bowl. Dredge the beef ribs thoroughly, then toss in a colander to shake off the excess. In a roasting pan, sear the pieces, bone side up, in the oven for 30 minutes, then pour off and discard the fat.
Add the carrots, onion, thyme, and bay leaves and return the pan to the oven for 10 minutes more. Add the broth and wine, reduce the oven to 350°F, and cover the pan with a lid or with foil. Braise the beef for one hour, turning the pieces over halfway through the cooking time. Remove the lid and cook for 15 minutes more, basting twice. If you plan to serve the ribs the next day, cool to room temperature as quickly as possible and refrigerate. If not, skim the fat with a spoon, then with a paper towel dragged across the surface. (Skim refrigerated stew before reheating.)
About 45 minutes before serving make the polenta. This can be done while the meat is cooking in the oven or while it is being reheated in a 325°F oven. In a large heavy saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté, stirring occasionally, for 5 to 6 minutes, or until softened. Add the chicken stock, water, and salt to the pan and increase the heat to medium-high. When the liquid is simmering, gradually sprinkle the polenta over in a very slow, thin stream, whisking constantly in the same direction until all the grains are incorporated and no lumps remain. Reduce the heat to very low. Switch to a wooden paddle and stir thoroughly every 1 or 2 minutes for 25 to 30 minutes, or until the mixture pulls away from the sides of the pan and the grains of polenta have softened. Stir in the butter, thyme, pepper to taste, and Parmesan and remove from the heat.
Spoon the polenta into each of 6 warmed shallow soup bowls and top with a few ribs, vegetables, and a generous spoonful of the sauce.