Brian Wilkinson, l'etoile, Dr. Pepper Braised Beef Short Ribs

Favorite utensil: My Sabatier chef knife.
Celebrities served? Carter Beauford (drummer for DMB). Being a drummer, it felt good to share my talents with someone that has inspired me outside of the kitchen.
Personality in the kitchen: I like to stay calm and cool, but that doesnt always happen.
Go-to ingredient: Kosher salt
Overused ingredient: Thyme
First dish: Spaghetti sauce. I was 11 years old.

Dr. Pepper Braised Beef Short Ribs

3lb. beef short ribs
3 tbsp oil
2 tbsp kosher salt
1 œ tbsp black pepper
5 gloves garlic
2 medium carrots, roughly chopped
1 large yellow onion, roughly chopped
3 stocks of celery, roughly chopped
1/3 cup red wine vinegar
3-4 cup Dr. Pepper
5-7 sprigs of thyme

4-6 servings

Season beef with salt and pepper. Heat a large saut© pan* on medium high heat, then add the oil. Sear the meat on all sides, about 2-3 minutes per side. Once the meat is brown, remove it from the saut© pan and place it in a large casserole dish or oven safe baking dish.

With the remaining fat in the saut© pan, sear the carrots, onion, celery and garlic. Saut© vegetables for about 5-7mins on high, stirring occasionally. Transfer vegetables to the baking dish.

Deglaze the saut© pan with the red wine vinegar, then add to baking dish.

Pour just enough Dr. Pepper to cover the vegetables and beef.

Cover and bake @: 350 degrees for 3-4 hours
300 degrees for 5-6 hours
250 degrees for 7-9 hours
200 degrees for 10-12 hours

* This can be done start to finish in a large roasting pan or dutch oven.