Heat oven to 275

Prepare polenta according to package directions

Melt 2 tablespoons butter into 2 tablespoons olive oil in a Dutch oven

Add flour to a bowl and generously salt and pepper, stir to combine

Dredge short ribs in flour and brown in Dutch oven in batches, 2-3 minutes each side

Deglaze pan by pouring beer into pan and scrape up brown bits

Return meat to pan, cover, and transfer to oven for 3 - 4 hours

Remove meat from pan and shred from the bones, set aside

In a cast iron skillet melt butter and olive oil over medium heat

Add mushrooms, stir to coat, and leave alone for a few minutes then stir periodically until tender

Sprinkle mushrooms with 1/4 cup flour, stir for about one minute

Add consomme, bring to a boil, reduce heat and simmer for about 10 minutes or until thickened

Add meat and any cooking liquid back into pan and cook until heated through

Serve over polenta and garnish with parsley if desired