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1
Heat olive oil in a 9-quart cast iron pot over medium heat.
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2
Season the ribs on both sides with salt and pepper, sprinkle with 2 teaspoons chili powder and rub in.
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3
Brown both sides, 2 minutes per side.
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4
Remove ribs and set aside.
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5
In the same pot, add the diced bacon and cook until fat is rendered and bacon is slightly crisp, about 5 minutes.
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6
To the pot add the diced onion, carrots and mushrooms; cook until veggies are tender, about 8 minutes.
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7
Add the garlic and stir in until fragrant, 30 seconds.
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8
Stir in the diced tomatoes with juice.
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9
Break up any browned bits on the bottom of the pot.
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10
Add the stout beer and the beef stock.
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11
Bring the liquid up to a slight simmer and add bay leaves.
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12
Reduce the heat to low and cover.
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13
Cook for 2 1/2 hours.
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14
Remove ribs to a serving dish and remove bay leaves.
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15
Season the liquid with the remaining 1 teaspoon of chili powder and salt and pepper to taste.
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16
Whisk together cornstarch and water, slowly incorporate the cornstarch slurry with a whisk into your liquid.
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17
Bring to a simmer until the liquid is slightly thickened.
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18
Spoon sauce on top of the short ribs.
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19
Garnish with chopped parsley.
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20
For the polenta.
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21
Bring the water to a boil.
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22
Add the polenta and continuously whisk until polenta is thickened and tender, about 20 minutes.
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23
Add a drizzle of olive oil and season with salt and pepper.
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24
Add grated jalapeno cheese and mix in until completely melted.
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25
Serve the short ribs and the sauce on top of the polenta.
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26
Enjoy!
