Dublin Dr. Pepper Braised Short Ribs with Queso Fresco Corn Whipped Potatoes and Caramelized Tobacco

Ingredients

• 2 pounds beef short ribs, cut 2-inch x 2-inch
• 1/4 cup celery
• 1/4 cup carrot
• 1/4 cup onion
• 1 sprig thyme
• 1 teaspoon sage
• 1 bay leaf
• 2 each ancho chili, seeds and stems removed
• 1/2 teaspoon cumin, ground
• 1/2 teaspoon coriander, ground
• 1 teaspoon smoked paprika
• 1/4 cup smoked onion
• 1/4 cup tomato
• 1/4 cup red wine
• 1 teaspoon jalapeño pepper, rough cut
• 4 cups Dublin Dr. Pepper
• 2 quarts chicken stock
• 6 large Idaho® Russet potatoes, peeled
• 1/2 stick butter, melted
• 1 pint heavy cream
• 1 tablespoon butter
• 2 cloves garlic cloves, minced
• 1 shallot, minced
• 2 ears yellow corn, shucked and kernels removed
• 3 ounces San Pedro cheese or Queso Fresco
• 1 tablespoon vegetable oil
• 1 Spanish onion, peeled and julienned
• 1 1/2 teaspoon cayenne pepper
• 1 tablespoon paprika
• Salt and pepper to taste