Beef Short Rib with Corn Whipped Potatoes

In a large saute' pan over medium high heat, season short ribs with salt & pepper and sear with veg oil, fat side down.

After 3 minutes, turn the show ribs over and cook for an additional 3 minutes. Remove the short ribs from the pan and set aside.

Add the diced celery, carrot and onion to the pan and cook until golden brown, around 5 minutes.

Add the spices, smoked onion, jalapeo, and tomato and continue to cook for an additional 5 minutes.

Add red wine and reduce the liquid by half. Then add Dr Pepper and reduce by half. Add chicken stock and the short ribs back to pan. Cover pan and place in oven 300 for 4 to 5 hrs until tender.

Remove the short ribs from the oven and set aside. Strain the remaining liquid from the pan through a fine mesh strainer and into a medium size sauce pot. Place the sauce pot over medium high heat and reduce liquid by half. Season to taste.

Corn Whipped Potatoes : Bring potatoes to boil, then bring them down to summer and cook 25-30 minutes or until tender. Drain

Place in large bowl and with electric mixer, mix till smooth. Add in cream a little at a time so you do not make them to thin, add in butter and corn (pour off water), stirring well after the addition of each ingredient. Add salt and pepper to taste.