White Wine Braised Short Ribs with Balsamic-Mustard Marinated Vegetables Over White Cheddar Polenta

braised short ribs

• 3 ½ tablespoons unsalted butter divided
• 2 tablespoons olive oil extra virgin, divided
• 4 pounds short ribs bone-in, trimmed
• ½ yellow onion diced
• 1 carrot peeled and diced
• 1 celery rib, diced
• ½ apple seeded and diced, such as jazz or gala
• 2 garlic cloves, lightly smashed
• 1 tablespoon thyme minced
• 1 tablespoon marjoram minced
• 2 tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• 1 ½ cups white wine dry
• 2 cups beef stock
• salt to taste
• black pepper to taste

green onion gremolata

• 3 green onion thinly sliced
• 2 tablespoons parsley minced
• lemon zest from 2
• 1 garlic clove, minced

balsamic-mustard marinade

• 2 tablespoons extra virgin olive oil
• 1 ½ tablespoons balsamic vinegar
• 2 teaspoons whole grain mustard
• 1 teaspoon light brown sugar
• 1 garlic clove, minced

roasted vegetables

• ½ pound baby carrots peeled and halved lengthwise
• ½ pound baby purple beets peeled and halved lengthwise
• ½ pound parsnip peeled and cut into 2"x1/2" sticks
• 1 bunch radishes scrubbed and halved lengthwise
• salt to taste
• black pepper to taste

creamy white cheddar polenta

• 4 cups water
• 1 teaspoon salt
• 1 cup polenta
• 4 tablespoons butter unsalted
• 3 tablespoons heavy cream optional
• 6 ounces White Cheddar Cheese shredded
• 2 ounces Parmesan Cheese grated
• black pepper cracked, to taste