Dr. Pepper Braised Short Ribs

• 2 lbs 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 bay leaf
• 2 ancho chilies, seeds and stems removed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/4 cup tomatoes, fire roasted
• 1/4 cup red wine
• 1 teaspoon jalapeno, rough cut
• 4 cups Dr. Pepper cola
• 2 quarts chicken stock
• 2 tablespoons vegetable oil

1. Season ribs with salt and pepper.
2. Heat vegetable oil in a large saute pan.
3. Sear ribs in pan, fat side down for 3 minutes, over medium-high heat. Turn over and cook an additional 3 minutes.
4. Remove ribs from pan and set aside.
5. Add celery, onion and carrot. Cook until golden brown. (Approx. 5 minutes).
6. Add spices, tomatoes, and jalapeno. Cook 5 minutes.
7. Add red wine. Reduce liquid by half.
8. Add Dr. Pepper and again reduce liquid by half.
9. Add chicken stock and ribs back into the pan. Cover with plastic wrap and aluminum foil.
10. Place in a 300 degree Fahrenheitoven for 4 to 5 hours.
11. Remove ribs from the oven and set aside. (Cover loosely with foil to keep warm.).
12. Strain remaining liquid through strainer into a medium sauce pan over medium-high heat.
13. Reduce liquid by half. Season to taste.

short ribs, celery, carrot, onion, thyme, bay leaf, ancho chilies, ground cumin, ground coriander, paprika, tomatoes, red wine, dr pepper, chicken stock, vegetable oil

Taken from www.food.com/recipe/dr-pepper-braised-short-ribs-522771 (may not work)