Salt your short ribs generously; for best results, let them sit in the fridge on a wire rack overnight (optional).
In a Dutch oven or large pot, set heat to medium-high and sear the short ribs in hot neutral oil for 4–5 minutes per side until well browned. Remove from the pot.
Add the celery, White Onion and Carrots to the pot and sauté for about 10 minutes until soft. Add the tomato paste and cook for a further 2 minutes.
Add the Red Wine and cook for a further 5 minutes, scraping the bottom of the pan to lift any fond.
Return the short ribs to the pan and pour in enough Beef Stock to almost cover the short ribs. Rest the lid loosely over the pot and transfer to an oven preheated to 160°C. Cook for 3–4 hours until very tender — the meat should easily pull apart with forks.
Remove the short ribs and strain the braising liquid. Cool to room temperature then store in the fridge for up to 4 days. When the fat has congealed, skim and remove it, then reduce the liquid in a pan over low heat for about 25 minutes until thick and glossy. Toss the short ribs in the sauce and warm gently in the pan with the lid on.
Combine chopped Parsley, Garlic and Lemon Zest in a bowl and stir to combine to make the garnish.
Bring Water to a boil in a pan, add the Polenta and stir vigorously for 2 minutes on the stove. Remove from the heat and cover with a lid for 10 minutes. Stir in the Butter and Parmesan, then gradually add Milk while stirring until you have a smooth consistency. Season with Salt and Black Pepper to taste.
