30 minutes before cooking, remove the meat from the fridge.
Heat the oven to 350 degrees.
With 2 teaspoons of salt, evenly season the short ribs on all sides.
In a large Dutch oven, heat the oil over high on the stove top. Once hot, add the short ribs and brown for 2-3 minutes per side, for a total of 4-6 minutes, and set aside. This should be done in 2 batches.
Lower the heat to medium low and remove the Dutch oven from the heat. Add the shallots, carrots garlic and tomato paste to the pan. Continue to cook off the heat for 2 minutes, stirring occasionally
Add the Dutch oven back to the stove top. Add the wine and deglaze the pan. Once the brown bits are scraped from the pan, add dijon, worcestershire, bay leaves and the remaining 1/2 teaspoon of salt. Mix well.
Place the short ribs back into the Dutch oven. Add more wine if needed to submerge the short ribs halfway.
Bring the liquid to a boil, cover the Dutch oven, and place it in the oven. Cook for 2 ½ to 3 hours, or until the short ribs are tender. Remove from the Dutch oven and place onto a cutting board. Cover with foil. Let rest for 10 minutes.
Place the pan back onto the cooktop. Bring the remaining liquid to a simmer. Whisk in the flour and let simmer for 5 minutes, or until thickened.
Remove the meat from the bone. Shred or chop the short ribs. Place a spoonful of pan sauce onto the polenta crisps, then add the short ribs. Top with gorgonzola and chopped parsley.