• Turn the oven on to 350° F
• Dice the Onion and smash a couple cloves of garlic. Measure all your wet ingredients and Spices and have them ready by the cooktop.

Searing the Short Ribs

• Start by trimming away any excess fat and sinew on the meat side of the Short Ribs. Season all around the Ribs with Salt and Pepper.
• Heat a cast iron pan, or heavy bottom pan. on high. After the pan is hot add 2 Tbsp Vegetable Oil and heat the Oil ( you don't want a cold pan or cold Oil when the Ribs are added ).

  Once the Oil is hot add 1/2 the Ribs meat side down to start. Sear them until they have a nice brown crust on them and repeat for all sides. Remove from heat and repeat with the second batch.

Making a Roux

• After the ribs are seared I like to drain the pan of fat, I find it makes a better sauce later on. Place the pan back on Medium heat and add 2 Tbsp of Olive oil. Add the Onions and sautée for two minutes, add the Garlic and sautéing for an additional minute.
• Reduce the heat to low and spinkle the flour around the pan. Continue to stir so the Flour dones't stick to the bottom of the pan and burn.
• Grab a whisk, after two to three mintues of the Flour cooking add the Red Wine whisking the whole time.
• Add 1/2 C Stock and continue to whisk again until incorporated Followed by the Beer.
• Add any Spices or Herbs and the Chocolate, bring the heat back up to medium and whisk until the Chocolate has melted.
• Return the Ribs to the pan and using the rest of the Stock, top off the pan until the Ribs are approximately 3/4 or more covered with liquid. Heat the pot until it just starts to bubble, cover and place in the oven.

The Fixings

• The Ribs are going to cook for an hour and a half to two and a half hours, depending upon your oven. Start checking at the hour and a half mark to see if a paring knife pierces the meat easlity. if it does they are done.
• In the mean time make your fixings, my Creamy Goat Cheese Polenta goes great but Smashed Potatoes or the like will work great too.
• We still have Carrots to add to our Stock, so peal 3-4 large Carrots and cut them into medallions about 1" - 2" thick. At about the one hour mark add them to the Stock the Ribs are cooking in.

Finishing off

• Once the ribs are tender and cooked move the pot from the oven back to the cooktop. Revove the Ribs, Carrots, Star Anise and Thyme stems with a slotted spoon or tongs into a holding tray, cover with foil and place a tea towel ontop.
• Heat the liquid back to a simmer over medium heat, not a boil, and reduce the liquid by about half. Skin the fat off the top with a ladle as it reduces. Using a handheld emulsion blender, purée the Onions until incorporated into the Sauce.
• A teaspoon of Lemon Juice in the Sauce will help to brighten it up, a little more Salt & Pepper to your taste and your ready to serve.
• Add some creamy Polenta to the plate, top with a couple Ribs, drop some tender Carrots around the outside, a generous ladle of Sauce and...... Enjoy!!