I decided that in honor of Bourbon Heritage Month I would cook recipes this month that showcase bourbon in some way. I stumbled across this recipe via Pinterest and knew it was the perfect start to the month for us.

I love short ribs. A slow-cooked or braised short rib is almost as good to me as a New York strip steak. The flavor and texture are amazing when cooked right. Add bourbon to the recipe and there was no way for me to pass this one up.

A few things to note. First, braising only really works as a cooking method when you have liquid in the pan. Every 15-20 minutes you should be checking to make sure there is more than two inches of liquid in your braising pan. Second, only use a bourbon you find suitable for drinking. Don't waste good bourbon in the cook pot, but don't use the cheapest you can find on the bottom shelf at the liquor store either. Just like wine, if you wouldn't drink it, don't cook with it. Third and finally, one of my biggest pet peeves is people who want to save ten minutes and take stupid shortcuts while cooking. If you and your family or guests are going to eat it, you might as well do it right. I could have used a pre-made cheese sauce and doctored it to get close to the flavor profile this hard, but no mac and cheese will ever taste good again once you try it made right, with a nice simple roux and a mixture of milk, cream, and cheese.

This recipe came out perfectly. The sweetness of the bourbon and honey mixed well with the cheese to create an amazing, creamy little piece of Fat Boy Heaven.