Preheat oven to 325°F. Pat ribs dry and season heavily with kosher salt and freshly cracked black pepper.

Heat oil in a Dutch oven and sear ribs on all sides until deeply browned. Remove and set aside.

Cook onion, carrot, and celery until softened and lightly golden. Add garlic, then tomato paste and cook until darkened and slightly sticky.

Add red wine and scrape up all fond from the bottom. Reduce by at least half until slightly syrupy. If not using wine, replace with additional stock and add a small splash of balsamic.

Stir in beef stock and soy sauce. Return ribs along with thyme and bay leaves. The liquid should visually come about three-quarters of the way up the ribs, leaving the tops exposed. Add more stock only if needed to reach that level.

Bring to a gentle simmer, cover, and braise 2½–3 hours until fork tender.

Optional: strain and reduce sauce until glossy and lightly thickened. Finish with a small knob of butter if desired.

Bring water and milk to a boil with salt. Whisk in polenta and cook 20–25 minutes, stirring frequently. Stir in butter and Parmigiano. Adjust consistency as needed.

Serve ribs over polenta with sauce and fresh chives.