Certainly! Working from the top of my head, it was roughly:

• ~5 lbs. short ribs (9 ribs)
• 3 onions, chopped
• 2 carrots, chopped
• 2 heads garlic, cut in half
• 2 Tbsp. tomato paste
• 1 Tbsp. gochujang
• 2 tsp. fish sauce
• 3 sprigs each fresh thyme and rosemary
• 4 cups beef stock
• ~½ bottle red wine - I used Cabernet

I seared the beef, then I sauteed the onions, carrots, and garlic head halves until browned. Then I added the tomato paste and gochujang, sauteed some more, and then added the training ingredients. I like the beef back in, brought to a simmer, and tossed in a 300°F oven with the lid ajar for about 3 hours, turning the ribs occasionally. You need to fish out the garlic at the end.

The polenta was:

• 4 cups water
• 2 cups milk
• 1½ cups corn meal
• ~1 cup shredded gruyere
• 4 Tbsp. butter

I boiled the water and milk, swore while it over boiled and made a need of my stove, cleaned it up, and then beat in the corn meal. I stirred it regularly for half an hour and finished by mixing in the cheese and butter.

I totally salted everything to taste because I am not a savage.

The gremolata on top is just a mix of chopped parsley, garlic, lemon zest, and some salt.

It was not hard for a fancy dish. I hope you enjoy!

I got the basic recipe idea from a random post when I read it on the website that shall not be named, and then I had fun with it as I went.