- 6-8 ServingsServings
- 3 strips, 2 1/2 pounds bone-in plate short ribs, sliced width-wise
- 1/4 cup canola oil
- 1 heart celery, sliced
- 2 carrots, peeled and sliced
- 2 onions, sliced into large rings
- 1/4 cup dried pineapple
- 1/4 cup dried apricots
- 3 sprig Thyme
- 1 sprig rosemary
- 1 quart beef stock
- 1 cup cola
- 1/2 cup Dr Pepper
- 1/2 cup Dr Browns Black Cherry
- 5 piece chili Guajillo (dried new Mexican chilies)
- 1 ounce bittersweet chocolate
- 2 cup red wine
- Salt and pepper to taste
1. Slice the ribs, width-wise running perpendicular to the bones. Each piece should look like a square. Season the meat with salt and pepper.
2. Add oil to a large Rondeau pan (or sauté pan) over medium-high heat. Meat should not have much room to move around. Sauté the meat until golden brown on each side. Once the meat is done, take it out and let it rest to the side.
3. Pour off the some of the oil. Add the celery, carrots, onions, dried fruit, herbs, and chilies. Mix it around and allow it to brown lightly.
4. Deglaze the pan with the red wine, and reduce the wine by ¾, scraping up the brown bits that formed while sauteing. Add the meat back to the pan on top of the vegetables. Add the stock and soda. Cover the meat about ¾ the way up with stock, but not completely submerged. Bring the mixture to a boil, and then reduce to a simmer for 4 hours.
5. The ribs are done when a paring knife is inserted into the meat without resistance. When the ribs are completed, remove the ribs from the pan and reserve to the side.
6. Remove bones from the pan that may have fallen off during cooking. With a hand blender, puree the sauce and strain through a fine mesh strainer. The sauce can also be poured into a food processor if you do not have a hand blender.
7. When ready to serve, slowly whisk in the chocolate until melted. Add more chocolate to taste.