Dublin Dr. Pepper Braised Short Ribs with Queso Fresco Corn Whipped Potatoes and Caramelized Tobacco Onions


  • 2 pounds beef short ribs, cut 2-inch x 2-inch
  • 1/4 cup celery
  • 1/4 cup carrot
  • 1/4 cup onion
  • 1 sprig thyme
  • 1 teaspoon sage
  • 1 bay leaf
  • 2 each ancho chili, seeds and stems removed
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon coriander, ground
  • 1 teaspoon smoked paprika
  • 1/4 cup smoked onion
  • 1/4 cup tomato
  • 1/4 cup red wine
  • 1 teaspoon jalapeño pepper, rough cut
  • 4 cups Dublin Dr. Pepper
  • 2 quarts chicken stock
  • 6 large Idaho® Russet potatoes, peeled
  • 1/2 stick butter, melted
  • 1 pint heavy cream
  • 1 tablespoon butter
  • 2 cloves garlic cloves, minced
  • 1 shallot, minced
  • 2 ears yellow corn, shucked and kernels removed
  • 3 ounces San Pedro cheese or Queso Fresco
  • 1 tablespoon vegetable oil
  • 1 Spanish onion, peeled and julienned
  • 1 1/2 teaspoon cayenne pepper
  • 1 tablespoon paprika
  • Salt and pepper to taste


Dublin Dr. Pepper Braised Short Ribs
  1. In a large sauté pan over medium high heat, season short ribs with salt and pepper and sear with vegetable oil, fat side down.
  2. After 3 minutes, turn the short ribs over and cook for an additional 3 minutes.
  3. Remove the short ribs from the pan and set aside.
  4. Add the celery, carrot, and onion to the pan and cook until golden brown, approximately 5 minutes.
  5. Add the spices, smoked onion, jalapeño, and tomato and continue to cook for an additional 5 minutes.
  6. Add red wine and reduce the liquid by half. Then add Dr. Pepper and reduce by half. Add chicken stock, season and add the short ribs back to the pan. Cover with plastic wrap and foil and place in a 300°F oven for 4 to 5 hours until tender.
  7. 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.
Queso Fresco Corn Whipped Potatoes
  1. Place potatoes in a large soup pot or kettle and cover with water.
  2. Bring water to a boil, and bring down to a simmer and cook potatoes for about 25-30 minutes, or until they are tender when pierced with a fork. Drain.
  3. Place into a large bowl and mash by hand if you like your mashed potatoes a little lumpy, or with an electric hand mixer if you like them smooth.
  4. Add heavy cream and butter, stirring well after the addition of each ingredient.
  5. You may want to add the cream a little at a time, just to make sure you don't get the potatoes too thin. Keep warm.
  6. Bring medium sauté pan to medium high heat and add butter.
  7. Add garlic and sauté to very light brown, about 1 minute.
  8. Add shallots and sauté for 1 minute.
  9. Add corn kernels and cook for 2 minutes.
  10. Remove pan from the heat and add mixture to mashed potatoes.
  11. Fold in cheese, stir to combine and taste for seasoning.
  12. Caramelized Tobacco Onions
  13. In a medium size sauté pan over medium high heat, add the oil and the onions.
  14. Continue to cook the onions, while stirring, until caramelized or medium brown in color.
  15. Season with cayenne pepper, paprika, salt, and black pepper.
  16. Remove the onions from the heat and reserve.
To Serve
  1. Separate the short ribs into 4 equal pieces.
  2. On four warm plates, place an even amount of Queso Fresco Corn Whipped Potatoes in the center.
  3. Over the potatoes, place one short rib.
  4. Place 2 tablespoons of the reduced short rib sauce over the top of each plate.
  5. Garnish with the Caramelized Tobacco Onions on top of the short rib.
Print Recipe

Yield: 4 servings

Dean Fearing
Fearing’s at The Ritz-Carlton
Dallas, TX

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