Smoky Short Ribs with Bourbon Country Polenta

Ingredients:

• 1 rack beef short ribs (about 2.5 lbs, cut into 4-oz portions)
• 2 Tbsp. ancho chili powder
• 1/2 Tbsp. Bourbon Smoked Paprika
• 2 Tbsp. olive oil
• 1 Tbsp. Bluegrass Soy Sauce
• 1 dried ancho chili
• 1 medium onion, sliced
• 4 cloves garlic, peeled and smashed
• 6 Tbsp. Bourbon Barrel Aged Worcestershire Sauce
• 6 Tbsp. Bourbon Smoked Sugar
• 1/4 cup. Bourbon Smoked Sea Salt
• 1 gallon water
• Cheddar Polenta:
• 1 1/2 cups water
• 2 cups milk
• 2 tsp. minced garlic
• 1 bay leaf
• 2 tsp. fresh thyme
• 1 1/2 tsp. Bourbon Smoked Sea Salt
• 1/2 tsp. Bourbon Smoked Pepper
• 1 cup polenta
• 4 Tbsp. unsalted butter
• 1/2 cup grated cheddar cheese
• 2 Tbsp.

• grated Parmesan
• Season both sides of the ribs with the ancho chili powder and Bourbon Smoked Paprika.
• Wrap tightly in plastic wrap and refrigerate at least 6 hours.
• Preheat oven to 350 degrees F.
• Place a roasting pan over two burners on the stove. 
• Add oil and sear the ribs on all sides. 
• Add the Bluegrass Soy Sauce, ancho chili, onion, garlic, Bourbon Barrel Aged Worcestershire Sauce, Bourbon Smoked Sugar, Bourbon Smoked Salt, and water to the roasting pan.
• Bring to a simmer over medium-high heat. Adjust the seasoning to taste.
• Cover and transfer to the oven.
• Cook until the ribs are tender (3-3 1/2 hours). Remove from the oven and serve on top of the cheddar polenta, with the cooking liquid spoon over top.

1. In a large, heavy saucepan, combine 1 1/2 cups of water with milk, garlic, bay leaf, thyme, Bourbon Smoked Salt, and Bourbon Smoked Pepper.
2. Bring to a boil and slowly add the polenta, whisking constantly.
3. Reduce the heat to low and simmer, stirring often with a large wooden spoon, about 25 minutes.
4. Add the butter and stir until melted. Add the cheddar and Parmesan, and stir well. Adjust seasoning to taste.
5. Serve hot.