Short Ribs: Bone-in short ribs for maximum flavor.

Bourbon Barbecue Sauce Ingredients:

Garlic olive oil

clarified butter

brown sugar

balsamic vinegar

tomatoes

chipotle peppers in adobo

Worcestershire sauce

liquid smoke

maple-flavored bourbon whiskey

dry mustard, beef stock

fresh herbs (oregano, thyme, rosemary).

Vegetables for the Sauce Base:

Onions

leeks

celery,

colorful bell peppers.

Goat Cheese Polenta Ingredients:

Creamy polenta and goat cheese, prepared separately.

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Sear the Short Ribs:

Dust the short ribs with flour and season with salt and pepper.

Heat clarified butter in a Dutch oven and sear the ribs on all sides until golden brown. Set aside.

Prepare the Sauce Base:

In the same pot, sauté onions until caramelized. Add leeks, celery, and peppers. Stir until softened.

Add garlic, chopped tomatoes, chipotle peppers, and fresh herbs. Season with brown sugar, balsamic vinegar, and Worcestershire sauce.

Combine and Braise:

Return the short ribs to the pot and add beef stock until they are partially submerged.

Cover and braise in the oven at 375°F for 2.5–3 hours, flipping the ribs every 30 minutes.

Make the Sauce:

Once cooked, remove the ribs and strain the braising liquid.

Blend the strained liquid until smooth. Add bourbon and liquid smoke for added depth, then stir in a small amount of butter for a glossy finish.

Prepare Goat Cheese Polenta:

Follow your favorite recipe for creamy polenta, folding in goat cheese for added flavor.

Plate and Serve:

Place a slice of goat cheese polenta on a plate. Top with a short rib and spoon the sauce over the top. Garnish with fresh parsley if desired.

Use Bone-In Ribs: They add more flavor during cooking.

Monitor the Sauce Consistency: Adjust the thickness of the sauce by reducing it or adding more stock.

Serve Fresh: This dish is best enjoyed immediately, but the sauce and ribs can be stored separately and reheated.