From: Chef/partner Dean Fearing, Fearing’s, The Ritz-Carlton, Dallas. Yield: 4 servings. 2 lb. beef short ribs cut 2” x 2” ¼ cup celery ¼ cup carrot ¼ cup onion 1 sprig thyme 1 tsp. sage 1 bay leaf 2 ancho chilis, seeds and stems removed ½ tsp. cumin, ground ½ tsp. coriander, ground 1 tsp. smoked paprika ¼ cup smoked onion ¼ cup tomato ¼ cup red wine 1 tsp. jalapeno pepper, rough cut 4 cups Dublin Dr. ...

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