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1
Preheat the oven to 350 degrees F.
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2
Short Ribs: Pat the ribs dry and season generously with salt and freshly cracked black pepper, to taste.
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3
In a large braising pot, preferably an enameled cast iron Dutch oven, heat the oil over high heat.
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4
Add the ribs in batches, so as not to crowd.
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5
Brown them deeply on each side and when all have been seared, remove them from the pot and add 1/3 of the beer to deglaze.
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6
Turn off the heat and scrape the fond from the bottom of the pan.
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7
Sauce: Strain the fat from the Dutch oven, leaving the juices and return the pot to medium-high heat.
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8
Add the onions and cook until soft.
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9
Add the garlic and red pepper flakes, cook for 2 minutes more, then add both cans of the drained cherries.
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10
Bring to a simmer, add the chipotle paste and molasses and adjust seasonings, if needed.
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11
Reduce the mixture for 10 minutes at a simmer.
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12
At this point you can strain for a more elegant sauce, then add the butter, or just add the butter and leave rustic.
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13
Put the beef ribs back in the pot, stir to combine with the onions and shallots, and pout in the remaining beer and sherry.
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14
Cover and roast, turning the ribs every 40 minutes.
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15
After 3 hours, drizzle in the molasses, return the lid and roast for 1 hour more.
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16
Transfer the ribs and the sauce to a serving dish and serve.
