Preheat oven to 350 degrees.
Heat the Salute Santé! grapeseed oil in a large pan or Dutch oven. Roast the short ribs whole on each side.
Remove the short ribs and sauté 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 sauté pan. Baste until hot and they are ready to serve.