Low and slow braised short ribs finished with a glossy chipotle crème honey glaze — this is the kind of dish that commands a table. The honey tempers the smoke, the collagen does the rest.

Ingredients

• 3 lbs bone-in beef short ribs
• 3 tbsp Black Barn Apiary Chipotle Crème Honey
• 2 tbsp olive oil
• 1 cup dry red wine (Cabernet or Tempranillo)
• 1 cup beef stock
• 1 large onion, rough chopped
• 4 garlic cloves, smashed
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• Salt and freshly cracked black pepper

Method

1. Preheat oven to 325°F. Season short ribs generously with salt and pepper on all sides.
2. Heat olive oil in a heavy Dutch oven over high heat. Sear ribs for 3–4 minutes per side until deep mahogany. Remove and set aside.
3. Reduce heat to medium. Add onion and garlic to the same pot and cook until softened, about 5 minutes. Deglaze with red wine, scraping up all the fond.
4. Add beef stock, thyme, and rosemary. Nestle ribs back in, bone side up. Liquid should come halfway up the ribs.
5. Cover tightly and braise in oven for 3 hours, until meat is yielding and beginning to pull from the bone.
6. Remove ribs carefully. Strain braising liquid into a small saucepan and reduce over medium-high heat by half. Remove from heat, whisk in Chipotle Crème Honey.
7. Return ribs to pot and spoon glaze over each piece. Return to oven uncovered for 15 minutes to lacquer.

Chef's Notes

Serve over creamy polenta or roasted celeriac purée. The honey glaze is exceptional with a glass of the same wine used in the braise. Leftovers — if you have them — make a remarkable sandwich the next day.