Filling: Bring the water, oil and salt to a boil in a large pot. Once boiling whisk in the corn meal and constantly stir until the corn meal is cooked the mixture is thick, about 20 to 25 minutes. Next, whisk in the butter and blue cheese until combined and chill.
Ravioli: place the flour and salt to the center of a cutting board and form a well. Add in the eggs, oil, and milk and using your finger slowly mix the wet ingredients with the dry ingredients until combined.
Knead the dough for 1 to 2 minutes to ensure all ingredients are combined and cut the dough into 3 pieces.
Roll out each piece of dough on a surface dusted with flour until it becomes very thin, similar to fettucini pasta, cut in half and place one half over a ravioli mold and place a small amount of cold blue cheese polenta into each ravioli mold.
Next, whisk together the egg yolk and brush around the stuffing all over the dough.
Place the other 1/2 of the rolled out dough on top of the stuffed dough and seal by rolling over with a rolling pin. Place each ravioli on a sheet pan lined with parchment paper.
Cook them by placing them in a large pot of boiling salted water. They are done cooking when they float at the top.
Short Ribs: Season the short ribs on all sides with salt and pepper and in a very large saute pan on high heat with olive oil sear them until they are brown on all sides.
Once they are brown remove them from the pan and place in a cassoulet baking dish.
Add the onions, carrots, celery and garlic into the hot pan where the short ribs were and caramelize.
Once they are brown, add in the tomato paste and flour until it becomes a dark rust color.
Next, pour in the wine and reduce it by 1/2, then add in the the reduced veal stock and cook for 30 minutes. Season with salt and pepper.
Pour the entire mixture into the dish with the ribs and bake on 300° for 4 hours.
After they are cooked, remove the beef and strain the sauce into a pot and cook until it is reduced by 1/2 and keep warm.
In a bowl combined the chopped herbs and set aside.
To serve: Place t6 pieces of cooked ravioli on a plate along side some pulled meat from the short rib. Pour 3 to 4 ounces of the demi-glace over the top and garnish with the chopped herbs fine and blue cheese crumbles.