Heat 2 tablespoons olive oil in a heavy pot with lid. Brown ribs on all sides. Add onion and garlic to pot and stir with meat for 2 minutes. Add beer and water and scrape up any bits on bottom of pan. Cover and turn to simmer. Braise for about 2 hours or until tender.
Cook polenta as directed and add about ½ cup milk and 2 tablespoons butter with smoked black pepper and shredded sharp white cheddar at end of cooking.