Preheat oven to 450 degrees.
Line a baking sheet with aluminum foil and place short ribs on the baking sheet. Season with salt and pepper and drizzle with canola oil. Baking for 20 minutes.
Add garlic, onions, carrots, and celery to a large heavy pot, preferably a dutch oven and add 1-2 pinches of salt and cook for about 5 minutes. Add in red wine and cook until the wine reduces by half.
Add in short ribs and any fat that rendered off from the pan. Add in 2 cups of chicken stock and let simmer for 2 hours covered.
Remove short ribs from the pot and set aside. Transfer everything else left in the pot to a blender and puree, adding in more chicken stock as needed (making sure it's not too watery/thin).
Shred your short ribs using two forks and pulling in opposite directions. Add the short ribs back to your Dutch oven/heavy pot on medium heat and add back in the sauce. Once hot, turn down the heat to low and cover until your polenta is ready and then serve immediately by serving the polenta into a shallow bowl then placing the short ribs with sauce over them!
In a large pot, add salt, water and milk and bring to a boil. Add in grits, stirring occasionally for about 10-15 minutes or until creamy.
Top with freshly grated parmesan cheese.