Preheat oven to 350 degrees F.

Sprinkle the sea salt and pepper all over the short ribs, then dredge until coated with the chickpea flour. Set aside.

In a large dutch oven, heat olive oil over medium-high heat.

Brown the short ribs on all sides, about a minute per side. Once nicely browned, remove and set aside. (If you need, you can do this step in batches so as not to overcrowd the ribs in the pot.)

Now, add the diced yellow onion, diced carrots, and diced shallots to the same pot and cook for a few minutes until they begin to soften.

Bring this mixture to a boil.

Add in the low sodium beef broth and stir together.

Add the short ribs to the pot. They should be almost completely submerged by the liquid.

Toss some fresh thyme and rosemary sprigs to the pot.

Cover and place into the oven.

Braise the short ribs at 350 degrees F for 2 hours, then reduce the heat to 325 degrees and cook for an additional 30 to 45 minutes, until the ribs are fork-tender and the meat is falling off the bone.

Remove the pot from the oven and allow to sit, covered, for another 20 minutes, before serving. This will allow us to make the creamy polenta.

To do this, heat unsweetened almond milk or any milk of your choice, water and sea salt in a deep sauce pan over medium-high heat.

Bring the mixture to a boil, stirring frequently to keep the milk from burning on the bottom of the pan.

Once boiling, slowly add the coarse cornmeal, stirring or whisking constantly to avoid causing clumps.

Now that the cornmeal is all mixed in, lower the heat, cover, and cook for 10-15 minutes, stirring every 2-3 minutes or so.

Once the polenta is smooth, thick, and creamy, remove from the heat and add the pepper, garlic powder, and goat cheese, stirring to incorporate. A whisk may be necessary if mixture is too clumpy.

To serve, add the creamy polenta to the bottom of a bowl and then top with a couple braised short ribs, spooning a little juice and fresh thyme leaves over the top.