Preheat the grill. Season ribs with salt and pepper, and place under grill until golden and crispy. Turn and repeat. Remove ribs and drain on paper towel.
Heat oil in a pot, add pancetta and rosemary, and cook until crispy before removing from pot.
Add onions and cook until golden. Return pancetta to pot along with the garlic and carrots. Place beef ribs on the vegetables. Pour over the tomatoes and wine, add olives and cook partially covered for two hours or until the beef is tender.
To make the basil drizzle, tear basil leaves and combine with garlic, lemon juice and zest and olive oil.
Serve short ribs with soft polenta and basil drizzle.
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