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Rib lovers will crave this unique take on the dish, laden with fresh herbs, rich spices, and a finish of tart, fruity cherries.
Preheat oven to 350°F (175°C).
Sprinkle the short ribs with salt and pepper. Heat a heavy cast iron pot or Dutch oven over medium heat until it begins to give off wisps of smoke. Drizzle in about 1½ tablespoons of EVOO. Sear 3 ribs in the hot oil until golden brown on all sides. Heat pot until smoking hot again, drizzle in another 1½ tablespoons of EVOO, and sear the remaining ribs as before. Transfer ribs to a plate and set aside. Discard used oil.
Place remaining 1 tablespoon of EVOO in the pot over medium heat, and stir in the onion, celery, carrots, and fennel. Sprinkle with a pinch of salt. Cook until the vegetables are soft and the onions are translucent, about 8 minutes, stirring frequently. Pour in the wine, and scrape and dissolve all the browned flavor bits from the bottom of the pot. Bring the mixture to a boil, and cook until the liquid reduces by half, about 10 minutes. Add rosemary, thyme, bay leaves, and demi-glace; stir well. Mix in the chicken stock, cherry cola, and Cherry Balsamic Vinegar.
Push the short ribs into the vegetable mixture so they are halfway covered. Spread the cherries over the ribs and pour any meat juices over the cherries. Bring the short ribs to a boil over medium heat and cover.
Place the covered pot in the preheated oven and cook until the meat is tender and falling off the bones, 3½ to 4 hours.
Place the ribs on a serving platter. Skim fat from the cherry sauce, and strain all the cherries, vegetables, and juices through a fine-mesh sieve into a bowl. Discard the solids, and return the liquid back to the pot. Bring to a boil, and cook the sauce over medium heat until thickened, about 10 minutes, stirring frequently. Whisk in butter. Pour sauce over the short ribs and serve.