Dr. Pepper braised short ribs
Enameled Dutch Oven
Boneless short ribs
Smoked hot paprika
Pre Heat oven to 300 Degrees
Salt and pepper all sides of the short ribs pieces
Heat dutch oven to very hot and add oil
Sear short ribs on all sides about 5 minutes per side
Remove short ribs from dutch oven
Add celery, onion and carrots sautee until onions soft
Add garlic sautee until fragrant
Add tomato paste and sautee about 2 minutes
Deglaze pan with the beef stock scraping up the bits (fond) on bottom of pan
Add soy sauce, mollases, Dr. Pepper, cloves, and paprika. Bring to boil
Add short ribs back into dutch oven then remove from heat cover tightly and move to oven
Cook in oven for 3 and a half hours. Make sure the short ribs are not fully immersed in liguid. If they are remove some liquid but save for later. Turn the short ribs every 30 minutes.
Around 3 and a half hours check to make sure short ribs are very tender. Remove from oven. Remove short ribs from dutch oven.
Strain remaining liquid and mirepoix through fine mesh strainer
Using any technique you want seperate and remove the oil I bought an OXO seperator for this recipe and it worked flawlessly
Return seperated gravy to sauce pan and bring to boil
Add cornstarch to 1 Tbls cold water to make slurry. Whisk into boiling gravy let thicken reduce heat
Put short ribs back into gravy
I served over Celery root puree but there are dozens of ways this can be served. It is a slightly sweet flavor so heat or tart will be good compliments.