Of course this is the short rib recipe. There are a million variations on this so you can customize it to your taste.

Preheat oven to 300 degrees. In a Dutch oven or high-sided pot, brown the cut-up short ribs quickly on all sides in olive oil. Set ribs aside on separate plate. In the same pot, toss in the onions, carrots, celery and garlic and tomato paste and cook until all are glistening. Add the beef broth and wine and bring to a boil. Put the ribs back into the pot, cover and place in oven for 3 hours. It has to be 3 hours if you want the meat to fall off the bone. Take out of oven and set aside ribs. Let sauce cool then skim off the fat from the sauce. Reduce the sauce in half over high heat. Place the ribs back in the pot and cover over low heat. Stir the polenta constantly (for about 20 minutes) over medium-high heat, adding the butter right before the end. When the polenta’s done, spoon onto 4 deep plates -- placing three or four ribs on each plate. Cover with sauce and serve. Barbera is made for this dish.

*You can make the ribs a day or two ahead. Separate the ribs and the sauce before refrigerating them both. Skim the fat, then put it all together, re-heating it in a 300 degree oven for 30 minutes. Do the polenta while reheating the ribs.