Preheat oven to 350 degrees.

Heat the Salute Sant�! grapeseed oil in a large pan or Dutch oven. Roast the short ribs whole on each side.

Remove the short ribs and saut� the onion, peppers, and garlic until translucent; continue with the cocoa powder and D�arbol chilies.

Return ribs to pan.

Add the red wine, ruby port, balsamic vinegar, soy sauce and water and bring to a boil.

Cover pan with a lid or foil and cook at 350�F for 4 hours.

When tender remove the bones and cool the meat in the refrigerator.

Once the meat is chilled, cut into nice cubes.

Pass the liquid through a fine strainer and reduce to a glaze.

Place the short rib cubes and glaze in a saut� pan. Baste until hot and they are ready to serve.

Serves 4-6.