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1
Preheat the oven to 325.
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2
Season the ribs with salt and pepper.
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3
In a large enameled cast-iron casserole, heat 1 tablespoon of the grapeseed oil.
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4
Add half of the ribs and cook over moderately high heat, turning occasionally, until browned all over, about 10 minutes.
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5
Transfer the ribs to a baking sheet.
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6
Repeat with the remaining 1 tablespoon of grapeseed oil and ribs.
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7
Pour off all but 2 tablespoons of fat from the casserole.
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8
Add the apples, leeks, fennel, garlic, caraway and a generous pinch each of salt and pepper.
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9
Cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 12 minutes.
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10
Stir in the flour and cook for 1 minute, then add the stock, beer, coffee, mustard, thyme and bay leaves and bring to a boil.
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11
Add the short ribs, cover and braise in the oven for about 2 hours and 30 minutes, until very tender.
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12
Let stand at room temperature for 1 hour.
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13
Using a slotted spoon, transfer the short ribs to a platter and tent with foil.
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14
Strain the braising liquid through a fine sieve into a heatproof bowl, pressing on the solids; discard the solids.
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15
Skim the fat off the braising liquid.
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16
Wipe out the casserole and melt the butter in it.
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17
Add the shallots and cook over moderate heat, stirring, until softened and browned, about 5 minutes.
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18
Add the sugar and cook until melted.
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19
Add the strained braising liquid and bring to a boil.
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20
Simmer over moderately high heat until reduced by one-third, about 7 minutes.
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21
Season the sauce with salt and pepper.
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22
Add the ribs to the sauce and simmer over moderate heat until heated through, about 3 minutes.
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23
Top with chopped parsley and serve with the polenta.
