To make the short ribs:

Heat a large Dutch oven over high heat. Season the short ribs generously with salt and pepper on all sides. Add 2 tablespoons oil to the pan and sear the short ribs on all sides. Do this in batches if needed to ensure you don’t overcrowd the pan. Remove short ribs to a plate and set aside. 

If the pan is dry add the remaining tablespoon of olive oil, if there is still oil and rendered fat from the short ribs you don’t need to add anymore oil. Reduce the heat to medium and saute the onion and carrots for 8-10 minutes until tender and caramelized. Season the vegetables with salt and pepper. Next stir in the garlic and cook an additional 1 minute or until fragrant. Stir in the tomato paste and cook 3-4 minutes or until the tomato paste is toasted and turns a deep red color. Deglaze the pan with red wine, stirring the wine into the tomato paste. Bring the mixture to a simmer and cook an additional 5-8 minutes, or until the wine reduces by half. Add the chicken stock and herbs and season with salt and pepper. Nestle the short ribs into the stock and bring to a boil and then reduce to a low simmer. Cover and cook for 2 hours or until the short ribs are fork tender but still hold onto the bone. Remove the short ribs and then bring the stock mixture to a rolling boil. Cook, uncovered, about 20 minutes or until the stock reduces by half and thickens. Remove the herb sprigs and season the sauce with salt and pepper to taste. 

To make the polenta: 

In a medium saucepan bring the milk, water, salt and pepper to a boil. Once at a boil, whisk in the polenta in a steady stream. Reduce the heat to medium-low and continue to cook, stirring often, until the polenta is tender, about 30 minutes. Stir in the creme fraiche and butter, season with additional salt and pepper to taste. 

Serve the short ribs and sauce over the polenta.