Every cooking enthusiast will delight in the Smoked Porter-Braised Beef Short Ribs recipe we're about to introduce. First, we require ten 8-ounce English-cut beef short ribs, dry-patted and seasoned with Kosher salt and black pepper. With two tablespoons of grapeseed oil, we gradually brown the ribs in a large, enameled, cast-iron casserole over moderate-high heat – approximately 10 minutes.

The next step involves retaining only 2 tablespoons of fat in the casserole. Following this, we add four cored and cubed Braeburn apples, four sliced medium leeks, one chopped fennel bulb, four chopped garlic cloves, and one and a half tablespoons of caraway seeds, seasoning again with salt and pepper. This mixture is then lightly browned, stirring occasionally for around 12 minutes. With 3 tablespoons of all-purpose flour stirred in, we then add a quart of chicken stock or low-sodium broth, two 12-ounce bottles of smoked porter, a cup of brewed coffee, two tablespoons of Dijon mustard, six thyme sprigs, and two bay leaves. This concoction is brought to boil and then the short ribs are added, covered, and baked for roughly 2 hours and 30 minutes, until they achieve tenderness.

We allow the dish to rest for an hour and then tackle the accompaniment. Polenta Facile is prepared by bringing two quarts of water to boil, salted with a tablespoon of Kosher salt, and stirring in two cups of polenta. By keeping the water bowl half-submerged in a simmering saucepan, and stirring the polenta frequently, it absorbs the water and thickens, resulting in a creamy serving.

After carefully removing the short ribs with a slotted spoon, the remaining braising mixture is strained and all solids discarded. The casserole is wiped clean before melting 2 tablespoons of unsalted butter and sauteeing two thinly-sliced shallots. Adding a tablespoon of light brown sugar and the strained braising mixture, we let it simmer until it reduces by one-third. This sauce is then poured over the warmed-up short ribs, garnished with chopped parsley, and served with the creamy polenta.

These steps originate from former Food52 editor Kristen Miglore who was inspired by The Food of Southern Italy by Carlo Middione. For those unable to find smoked porter, you can substitute it with a regular porter or any dark beer. Mashed potatoes or egg noodles can also replace the polenta. If not consumed immediately, the short ribs and polenta can be refrigerated for three days and gently reheated. If pairing with wine, a robust Cabernet Sauvignon is highly recommended. Dinner time will be a feast with this heartening, slow-cooked short rib delicacy.