Braised Short Ribs with Mascarpone Polenta

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Ingredients:

• 8 pounds boneless beef short ribs, trimmed of excess fat, and portioned*
• Kosher salt and black pepper to taste
• 1 cup vegetable or olive oil, not extra virgin
• 2 Spanish onions, diced
• 2 carrots, diced
• 2-ounce can tomato paste
• 2 cups cabernet sauvignon, or any full bodied red wine
• 3-4 cups veal or beef stock
• 3-4 cups chicken stock
• 2 tablespoons vegetable or olive oil, not extra virgin
• 1 small Spanish onion, finely chopped
• 2 cups milk
• 2 cups water or chicken broth
• Kosher salt to taste
• 2 cups yellow or white polenta
• 4-ounces mascarpone cheese
• 5 pounds mushrooms, such as portabella, cremini, shiitake, oyster etc.
• ¼ cup vegetable or olive oil, not extra virgin
• Kosher salt to taste
• 2 pints brussel sprouts
• Vegetable oil for frying
• Kosher salt to taste

Directions:

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