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1
heat canola oil in large, heavy dutch oven and either heat oven to 425F or start your grill if you'd like to do the long slow cook on the grill (I highly recommend this method!)
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2
rinse short ribs, pat dry
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3
sprinkle salt, pepper and seasoning mix on all sides
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4
rub generously with prepared horseradish
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5
sprinkle with flour so that all sides are lightly coated
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6
add beef to heated pan and sear well on all sides -- you really want to get a good coating on the beef -- if the coating sticks to the pan, don't worry, it will deglaze
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7
add chopped shallots and garlic to pan
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8
deglaze with wine, let it cook down a bit
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9
add chipotle peppers and tomato paste
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10
add beef stock
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11
add spices & honey
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12
stir well, bring up to a simmer, cover and place in oven or on grill
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13
If cooking in oven reduce heat after 20 - 25 minutes and cook at 300 - 325F for about four hours. If cooking on grill, place on grill, cover and cook low and slow for about 4 hours, stirring occasionally
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14
With one hour to go, add carrots to pot, stir in and cover; continue to cook for about 45 minutes to one hour.
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15
After about four hours, beef will be easy to pull apart and liquid will have cooked down to rich, spicy jus.
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16
Pull beef apart and serve with jus, warm tortillas, guacamole, and salsa.
