Short Ribs:

1. Season the short ribs generously with salt and pepper. Toss with a light dusting of all-purpose flour on all sides until evenly coated. Heat a heavy-bottomed pot over medium-high heat and, once hot, add enough neutral oil to cover the bottom. Sear the short ribs in batches, avoiding overcrowding, on all sides until nicely browned, about 1–2 minutes per side. Transfer the browned short ribs to a sheet tray and repeat until all have been seared.
2. While you’re browning the meat, pour the red wine into a medium saucepot and bring to a boil over high heat. Reduce until about 2 cups (480 mL) remain, about 10 minutes, then reserve until needed.
3. Reduce the heat of the short rib pot to medium then add the onion, carrot, celery, and garlic. Season immediately with salt to taste. Saute, stirring occasionally, for 1-2 minutes or until fragrant and slightly browned. Add the tomato paste, increase the heat to medium high, and cook, stirring constantly, until it begins to caramelize, another 1-2 minutes. Next, add the sugar, beef stock, reduced red wine, and shirodashi. Bring to a boil then reduce to a simmer.
4. Place the thyme, bay leaf, and peppercorns in the center of a sheet of cheesecloth. Fold in all the sides to enclose the ingredients then use a couple pieces of kitchen twine to tie the ends shut.
5. Return the short ribs, bone-side down, to the simmering pot followed by the prepared cheesecloth of aromatics. Optionally, cover with a parchment paper cartouche *See Notes. Cover with a lid and transfer to a 300°F (150°C) oven. Cook until fork-tender, about 2½–3 hours.

Gremolata:

1. Add the chives to a small mixing bowl. Roughly chop the lemon zest then add to the bowl of chives. Finally, grate in the fresh horseradish. Use your hands to gently toss together. Cover and refrigerate until ready to serve. 

Polenta:

1. Add the chicken stock to a large saucepot set over medium-high heat and bring to a boil. Once boiling, gradually add in the polenta in a steady stream, whisking constantly to combine. Reduce the heat to low and simmer, stirring occasionally, until thickened and cooked through, about 2-5 minutes. The texture should be loose but not watery.
2. Turn off the heat then add the pecorino, stirring to incorporate, followed by the butter, a few tablespoons at a time, until fully emulsified and homogenous. Taste and adjust the seasoning to your liking. Stir in the orange juice and zest and keep warm until ready to serve.

Assembly:

1. Carefully transfer the braised short ribs to a sheet tray. Strain the braising liquid through a fine-mesh sieve into a separate saucepot and use a spoon to skim off as much excess fat as possible. Set over medium heat and bring to a boil. Lower the heat until simmering and reduce until slightly thickened and glossy, about 3-5 minutes. Add in the honey and balsamic vinegar then continue to reduce again until thickened, about 1 minute. Turn off the heat and swirl in the butter. Season to taste with salt.
2. Add the short ribs 1 at a time into the pan with the sauce then use a spoon to baste the meat until generously coated and glossy. Repeat with the remaining short ribs. 
3. Ladle a generous amount of polenta onto the center of a plate. Top with a glazed short rib and garnish with a spoonful of gremolata. Serve and enjoy!

Notes:

• Short Ribs
  
  • Work with your butcher to pick the right short ribs. They should be thick, well-marbled, and have a high meat-to-bone ratio (ideally at least 75% meat).
  • To make a cartouche, fold a sheet of parchment paper in half lengthwise, then fold it in half again crosswise. Find the edge with no open seams, then fold one adjacent side toward that edge to form a triangle. Fold again in the same fashion. Place the pointed end at the center of the pot, then trim the outer edge where it meets the rim of the pot. Cut a small piece off the tip, then unfold. You should have a round piece that fits just inside the pot.