Braise short ribs for a few hours at 350 with a little chopped onion, carrot, garlic, a few sprigs of thyme, a bit of canned tomato, a glug of red wine and plenty of good stock (homemade turkey, here). Remove bones and shred. Spoon over polenta with a generous quantity of Parmesan and butter. Top with orange gremolata (finely chopped garlic, parsley, and orange zest.) serve with roasted broccoli or other green for balance. Don't forget a generous glass of 🍷.