• Sprinkle ribs with salt and pepper.  Heat Dutch oven over medium high heat.  Add olive oil to pan, swirl to coat.  Add ribs and cook for 4-6 minutes a side, until browned.  Remove ribs from
  pan. 
• Place onion, shallots, carrot, garlic and rosemary in the pan.  Saute for 3 minutes, stirring constantly.  Add wine to the pan, scraping to loosen the brown bits. 
• Bring to a boil and cook for 15 minutes or until reduced to about 2 cups.
• Preheat oven to 350 degrees. 
• Add stock to the pan, and bring to a boil.  Return the meat to the pot.  Cover and place in
  the oven for 2 hours, turning the ribs over after 1 hour.  Once the ribs are tender remove ribs and cover with foil to keep warm. 
• Strain the wine through a strainer.  Discard the vegetables, and return the liquid to the pan over
  medium high heat.  Combine the flour and water in a bowl.  Add to the pan and bring to a boil.  Cook for 10 minutes or until it has reduced to about 1 cup.  Stir in vinegar.

To Prepare Polenta

• Bring milk and chicken broth to a boil.  Stir in polenta and salt.  Cook for 15 minutes, stirring occasionally until thick. 
• Add cream cheese and stir until well combined.

To Serve

• Place about 1/2 cup polenta onto each plate.  Top with 2 ribs (depending on size), spoon over of sauce, and sprinkle with parsley.
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