When the temperatures get cooler outside a slow cooked pot of beef short ribs and a side of polenta with a Barolo or Barbaresco makes for the perfect pairing.
Preheat the oven to 375 F
In a large Le Creuset dutch oven, sauté the pancetta over medium-high heat for about 2-3 minutes, stirring occasionally.
Season the beef short ribs on both sides with salt and pepper. Add them to the pot and brown the ribs on all sides.
Add the onion and cook until it begins to soften, about 2-3 minutes. Add the garlic slices and cook for another minute. Add the Piment d'Espelette and stir to combine. Add the crushed tomatoes with their juice and bring the mixture to a boil.
Remove the pot from the stove and transfer to the oven. Cook until the meat is super fork tender about 2-1/2 hours. Check the pot periodically, if it becomes too dry add a little water.
In a medium sauté pan, add the toasted pine nuts, panko and olive oil. Mix well and cook over medium low heat stirring until mixture is golden brown.
Add the oregano and parsley, salt and pepper and mix. Warm for a few seconds. Remove from heat and add the Parmigiano-Reggiano. You do not want the cheese to melt into the mixture!
Remove the pot from the oven and take the beef short ribs out of the pot and transfer the ribs to a plate with tongs. Cover the ribs with foil to keep warm.
Using a large spoon, skim off any fat from the sauce. Add a 1/2 cup of water to the sauce and stir.
Place 3-4 pieces of meat on a plate with polenta on the side and top with a ladleful of sauce. Sprinkle the panko herb topping over the dish.