Ingredients

• 6 lbs. meaty, bone-in, individual-cut short ribs 
• 3 cups beef stock or broth  
• 2 cups hearty red wine  
• 1 1/3 cups quick-cooking polenta 
• 1 yellow onion, chopped 
• 1 cup whole milk 
• 2 carrots, diced 
• 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving  
• 1/3 cup all-purpose flour  
• 3 Tbs. olive oil 
• 4 tsp. kosher salt 
• 6 cloves garlic, chopped  
• 2 Tbs. tomato paste 
• 1 Tbs. minced fresh rosemary   
• 1 tsp. freshly ground pepper 
• 1 bay leaf