Stout Braised Short Ribs with Creamy Jalapeno Polenta

Heat olive oil in a 9-quart cast iron pot over medium heat. Season the ribs on both sides with salt and pepper, sprinkle with 2 teaspoons chili powder and rub in. Brown both sides, 2 minutes per side. Remove ribs and set aside.

In the same pot, add the diced bacon and cook until fat is rendered and bacon is slightly crisp, about 5 minutes. To the pot add the diced onion, carrots and mushrooms; cook until veggies are tender, about 8 minutes. Add the garlic and stir in until fragrant, 30 seconds. Stir in the diced tomatoes with juice. Break up any browned bits on the bottom of the pot. Add the stout beer and the beef stock. Bring the liquid up to a slight simmer and add bay leaves. Reduce the heat to low and cover. Cook for 2 1/2 hours.

Remove ribs to a serving dish and remove bay leaves. Season the liquid with the remaining 1 teaspoon of chili powder and salt and pepper to taste. Whisk together cornstarch and water, slowly incorporate the cornstarch slurry with a whisk into your liquid. Bring to a simmer until the liquid is slightly thickened. Spoon sauce on top of the short ribs. Garnish with chopped parsley.

For the polenta. Bring the water to a boil. Add the polenta and continuously whisk until polenta is thickened and tender, about 20 minutes. Add a drizzle of olive oil and season with salt and pepper. Add grated jalapeno cheese and mix in until completely melted.

Serve the short ribs and the sauce on top of the polenta. Enjoy!