- 8 2 inch cross-cut beef shortribs
- 2 Spanish onions, thinly sliced
- 1/2 cup cider vinegar
- 1/2 cup brown sugar
- 1/4 cup honey
- 1-2 canned chipotle chilies, chopped
- 1/2 cup Dijon mustard
- 1 cup Heinz Chile Sauce
- 1 1/2 quarts veal stock
- 2 bay leaves
- 6 fresh thyme sprigs
- Season shortribs well with kosher salt and freshly ground black pepper. Sear them well on all sides in a large saute pan.
- When shortribs are evenly browned on all sides, caramelize onions in saute pan used for shortribs. Season well with salt and pepper and deglaze with cider vinegar.
- Add brown sugar, honey and chipotles and allow to cook briefly until lightly caramelized. Add veal stock and bring to a boil. Mix in chile sauce and Dijon mustard.
- Place shortribs in a deep, ovenproof casserole dish or saucepan in which they will all fit in one layer. Add bay leaves and thyme sprigs to barbecue sauce and pour over the browned shortribs.
- Bring mixture to a boil again, cover and braise in a low oven (325 degrees) until the meat is tender and falling off the bone. This will probably take at least 3 hours.
- When cool, remove shortribs from the braising liquid. Strain braising liquid through a strainer and a chinois, bring to a boil, degrease well and allow to reduce to good consistency and flavor. The seasoning of the final sauce can be adjusted with a little additional cider vinegar if necessary, as well as additional salt and pepper.
- To serve, reheat the shortribs in the braising liquid until they are well coated with the sauce.