Preheat the oven to 325°F (165°C).
Season the beef short ribs with salt and pepper.
In a large oven-safe pot, heat the olive oil over medium-high heat. Brown the short ribs on all sides, then remove them from the pot and set aside.
In the same pot, sauté the onion and garlic until softened.
Return the beef short ribs to the pot and add the beef broth, red wine, and dried thyme. Bring to a simmer.
Cover the pot and transfer it to the preheated oven. Cook for about 2-3 hours or until the beef is tender and falling off the bone.
In a separate pot, bring water to a boil. Slowly whisk in the cornmeal, stirring constantly to prevent lumps.
Lower the heat and continue to cook the polenta for about 20-30 minutes, stirring occasionally.
Once the polenta is cooked and creamy, stir in the goat cheese until melted. Season with salt and pepper to taste.
To serve, spoon the goat cheese polenta onto plates and top with a beef short rib. Drizzle with the braising liquid from the pot and garnish with chopped parsley.
Enjoy!
