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1
Preheat the oven to 325F.
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2
Set a large Dutch oven over medium-high heat; add the olive oil.
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3
While the pot is heating, season the short ribs on all sides with salt and pepper.
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4
Brown the short ribs over medium-high heat in batches with ample room between them so they brown, not steam (if they start to burn, decrease the heat a little), 2 to 3 minutes per side.
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5
Remove from the pot and reserve on a plate.
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6
In the same pot used to brown the ribs, saute the bacon and onion over medium heat until the onion is soft, about 3 minutes; add the garlic and saute 1 minute more.
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7
Stir in the beer, soy sauce, vinegar, and Worcestershire.
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8
Return the browned ribs to the pot, cover, and cook in the oven for 3 hours.
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9
Remove the pot from the oven and stir in the carrots and port.
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10
Cook until the meat is tender and just about falling off the bone, another 1 1/2 to 2 hours, for a total cooking time of 4 1/2 to 5 hours.
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11
After 4 hours of braising, stick a knife in the thickest rib; if the meat is still firm, continue cooking.
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12
Remove the pot from the oven; pour the liquid into a large glass measuring cup and let it sit until the fat rises to the top, about 15 minutes.
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13
Pour off the fat and return the liquid to the cooking pot.
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14
TO MAKE THE CORNMEAL MUSH: Heat the milk until steaming in a large, heavy saucepan set over medium heat.
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15
Slowly pour in the polenta, whisking constantly.
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16
Turn the heat to low and continue whisking for 10 to 15 minutes until the mixture thickens.
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17
If it seems hard to whisk, thin with an additional 1/4 cup of milk.
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18
The cornmeal should be on the loose side.
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19
Whisk in the butter, salt, and Parmesan.
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20
Serve immediately topped with short ribs.
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21
The short ribs can be made a day ahead, refrigerated, and reheated just before serving.
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22
The cornmeal can be made an hour or so before serving.
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23
Reheat over medium heat; add milk in 1/4-cup increments until the mixture is creamy and smooth.
