This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

It’s Downtown Cleveland Restaurant Week  and more than 40 restaurants are offering special menus with 3-course $30 dinners and $15 lunches.Chef Nick Pejeau from Black Dog Kitchen & Bar showed Fox 8’s Stefani Schaefer how to make one of the entree’s from their Restaurant Week menu.

Dr. Pepper Braised Short Ribs

Recipe from Chef Nicholas Pejeau, Black Dog Kitchen & Bar


2lbs Beef Short Ribs
1 Red Onion (Slice)
1 Large Carrot (Slice)
2 Celery Stalks (Minced)
1/4 cup Canola Oil
2 tbs All Spice
4 Garlic Cloves (smashed)
2 Cinnamon Sticks
1 Quart Beef Stock
1 tbs kosher salt
1tbs pepper
1 Liter Dr Pepper


First, get pan or skillet very hot. Use Canola Oil to sear the short ribs on both sides (about 2 min a side).
In sauce pan get beef stock to a boil
Sweat your vegetables with a pinch of salt (2 minutes in pan with butter)
Add Vegetables to beef stock, along with all spice, garlic, salt, and pepper
Add Dr. Pepper and let simmer for about 5 minutes
Pour liquid mixture over top of of short ribs in oven safe dish
Bake at 275 degrees for 4 hours
After done, strain remaining sauce through a mesh strainer, then reduce down to form a sauce.
To test consistency of the sauce, dip a spoon in sauce, running finger down the back of the spoon. If the sauce stays in place, it is finished.
Pour sauce over short ribs and enjoy!