Smoked/Bourbon Braised Bone in Beef Short Ribs over creamy Parmesan Polenta
I used a rub on these and they came out good but next time I'll keep it simple and just go salt/pepper and maybe a touch of granulated sugar on the ribs.
Get your heat going. You're going to need to hold 225 for 3 to 5hrs. While that is going get your ribs rubbed down.
Smoke at 225 until you hit 165 internal.
Move to a pan and add your braising liquid.
Cover with Foil. Braise for another 1-2hrs until you reach 195 internal.
Serve over Parmesan Polenta.
Bone in short ribs. You'll want 2/3 per person.
Rub or Salt/Pepper
Braising Liquid
1c beef stock
1/2c bbq sauce of choice
1/4c bourbon
Parm Polenta
4c chix stock
1tsp salt
1c polenta or corn meal
3tbsp butter
.5c parm/reggiano
Bring water/salt to boil. Slowly add polenta and whisk until smooth. Reduce heat and whisk every 5 minutes. When too thick to whisk switch to wooden spoon. When creamy and smooth turn heat off. Add 2tbsp butter and parm. Cover and let thicken ~5mins. Taste and adjust salt if needed. Garnish with remaining butter and more parm.
Plate and top with your finished ribs.
Garnish with parm, green onion, fresh cracked pepper and reserved braising liquid.
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