WRITTEN BY Jane Mekik No other time of year begs for a warm and fragrant kitchen quite like January. So when conjuring up a menu worthy of a wintry evening in Park City, Utah, I knew I would end up sharing a meal that simmers long and slow in my trusty Le Creuset Dutch oven. Inspired by the traditional French stew, Boeuf a la Bourguignon, this modern take uses melt-in-your-mouth short ribs and a port and red wine braising liquid, all ladled over buttery pappardelle noodles. It is comfort food …