For the short ribs pre heat the oven to 180°C.Heat a pan until hot. Add the oil and fry the short ribs for 3 minutes on each side until browned. Do this in 2 or 3 batches to allow even browning. Remove the meat.Add the leeks, chili and garlic to the hot pan and sauté for 1 minute. Stir in the tomato paste, sugar and vinegar.Pour in the wine, coffee, stock, salt and black pepper and bring to a simmer. Remove it from the heat.Place the meat in a large casserole dish. Pour the warm stock mixture over the meat. Add the onions, bay leaves and oreganum. Cover with a lid or foil. Roast for 3 hours until tender.For the polenta, bring the stock up to a boil over medium heat. Whisk in the polenta and cook for 15-20 minutes until thickened. Whisk in the cream and Parmesan cheese. Stir in the blue cheese and season to taste.Serve the short ribs and onions on top of the polenta. Serve with extra sauce and garnish with oreganum leaves, if you prefer.Tip:These braised short ribs are perfect on the day that it is cooked but it can be made 2 days in advance as the flavours really sink into the meat after standing a few days. Refrigerate until needed.Recipe by Illanique
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