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 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.
Bourbon Country Polenta:
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. Bring to a boil and slowly add the polenta, whisking constantly. Reduce the heat to low and simmer, stirring often with a large wooden spoon, about 25 minutes.
Add the butter and stir until melted. Add the cheddar and Parmesan, and stir well. Adjust seasoning to taste. Serve hot.
