- Preheat oven to 225 degrees.
- Heavily season short ribs with salt and pepper.
- In a large sauce pot, sear short ribs in canola oil over high heat. Once browned, remove and set aside.
- Add onions, celery and carrots to the pot and cook until onions and carrots are caramelized, stirring frequently.
- Deglaze the pot with port and red wine. Add Dr.Pepper and bring to a boil then reduce to simmer. Simmer until the liquid is reduced by half.
- Place short ribs back into the pot. Add stock and remaining ingredients and bring to a simmer.
- Place the pot in the oven and cook for 3 hours, or until the short ribs are tender.
- Remove ribs from pot and strain liquid. Discard the remaining ingredients. Cool the short ribs in strained liquid. Will hold for up to 5 days.
- To plate, scoop the Redneck Risotto in a bow and place the short rib on top. Cover with reserved braising liquid and top with Chow Chow.
For Redneck Risotto
- Over medium-low heat, heat olive oil in a medium heavy-bottomed pot.
- Add onion and sauté until tender and translucent, about 5 minutes. Add middlins, stirring until well coated, about 1-2 minutes, allowing them to toast slightly.
- Add white wine, bring to a boil and reduce to a simmer until wine is almost completely absorbed. Add one cup of warm vegetable stock and cook, stirring frequently, until almost absorbed. Continue adding the warm broth one cup at a time until it has been almost completely absorbed. This process will take approximately20-25 minutes and middlins will be tender when cooked. Remove from heat.
- Stir in pimento cheese just before serving.
For Chow Chow (makes about 2 cups)
- Combine all ingredients in a large pot over medium-high heat.
- Bring to a boil then reduce to a simmer. Cook until vegetables are soft and mixture is reduced by about half.