Recipe: short ribs and polenta – If you can make a pot roast, you can make beef short ribs.

If you can make a pot roast, you can make beef short ribs. Despite the number of popular multi-step recipes out there, this is a dish best pulled off with your own instincts. It’s easy, whimsical and worth working into your fall repertoire.

About three pounds of short ribs (trimmed cross-wise) serves four to six.

Preheat the oven to 325 degrees, and dust the ribs in flour, salt and pepper. In a large Dutch oven, heat a couple of tablespoons of olive oil to medium high and brown the short ribs on all sides. Remove from heat and add trimmed onions, celery, carrots, mushrooms, bay leaves, sprigs of thyme or rosemary and a cup or two of water, red wine, or beef stock. Salt and pepper the mixture again, and douse with Worcestershire sauce. These are just guidelines—adjust vegetables, liquid and seasonings according to your preference. Cover and roast for about 3 hours. You can also roast overnight at 250 degrees.

Short ribs pair with a variety of side dishes from mashed potatoes to savory risotto, but one of my favorites is polenta, or course ground grits. Polenta can be prepared in a number of different ways, but one of the easiest is to simmer it in water or chicken stock until thick, about 20 minutes. Use 3 cups of liquid to 1 cup polenta. Add salt, butter and parmesan cheese and serve immediately, or pour the mixture into a buttered or sprayed 8×8 glass pan and let it harden slightly. After about 10 minutes, cut it into squares. Serve topped with short ribs, pan juices and fresh herbs.