Ingredients Weight Measure
Beef short ribs, trimmed, cut into 20 thick chunks 10 lbs.
All-purpose flour 1 cup
Cumin, ground 1 Tbsp.
Coriander, ground 1 Tbsp.
Salt and pepper to taste
Olive oil 1/4 cup
White onions, peeled, large diced 2 ea.
Carrots, medium, peeled, large diced 2 ea.
Celery stalks, large dice 2 ea.
Garlic cloves, peeled, crushed with a knife 10 ea.
Tomato paste 2 small cans
Cabernet 750 ml
Stout 12 oz.
Limes, juiced 4 ea.
Oranges, juiced and zested 4 ea.
Bay leaves 6 ea.
Balsamic vinegar 1/2 cup
Dark molasses 1/2 cup
TABASCO® brand Chipotle pepper Sauce 4 oz.
Nutmeg 1 tsp.
Cinnamon 1 tsp.
Unsalted butter, cut into chunks 1 stick


Ingredients Weight Measure
Mangoes, ripe, peeled and cut into long slices 7 ea.
Red onions, peeled and thinly sliced 2 ea.
Cilantro, washed and roughly chopped 1 bunch
Extra virgin olive oil 1/4 cup
Cider vinegar 1/4 cup
Limes, juiced 3 ea.
Jalapeño peppers, seeded, minced 2 ea.
Garlic, minced 2 Tbsp.
Brown sugar 2 Tbsp.
Cumin, ground 1 tsp.
Coriander, ground 1 tsp.
Chili flakes 1 pinch
Salt and pepper to taste
Limes, for garnish as needed
Cilantro, for garnish as needed


  1. Preheat the oven to 300°F.
  2. For Braise, dry the chunks of meat with paper towels. Mix the flour, cumin, coriander and a generous amount of salt and pepper. Dredge each piece of meat in the seasoned flour and shake off any excess.
  3. In a large, deep roasting pan over high heat, sear the cubes of beef in olive oil. Turn each chunk around in the pan until all six sides are brown. Do these in batches and rest the chunks on a platter until they are all browned. Pour off all but 2 oz. oil in the pan.
  4. In the same pan, over high heat, sear the vegetables. Add oil if necessary. Add the tomato paste and stir together. Let the mixture develop a deep, dark look and smoky aroma. Add the wine, stout, lime juice, orange juice and zest. Stir thoroughly until all of the elements are evenly distributed.
  5. Add the bay leaves, vinegar, molasses, TABASCO® Chipotle Pepper Sauce, nutmeg and cinnamon. Stir and turn the heat to low.
  6. Add the chunks of meat back into the liquid. Carefully, cover the pot with heavy duty plastic wrap, then foil, then a tight-fitting lid. Put the pot in the oven and cook for approximately 2-1/2 hours, or until the meat is tender.
  7. Remove from the oven, uncover, skim off any accumulated fat, and let the mix cool.
  8. Carefully, pull each chunk of meat out of the liquid, and reserve the meat on a platter. Strain and reserve the broth. Press the solids through the strainer with a ladle. Reheat the meat in a 225°F oven until the paint is ready.
  9. Simmer and skim the meat broth over medium heat, until the liquid is thick and sticky like paint. Add the butter, whisking it in at the last minute. Taste, and adjust salt and pepper.
  10. For the Salad, mix all ingredients well and set aside.
  11. To serve, drizzle a little of the pepper paint on the center of each plate. Place a warm chunk of rib on the paint. Pile a generous amount of mango salad over the meat and garnish with limes and cilantro.

Yield: 20 servings