Heat the Salute Santé! grapeseed oil in a large pan or Dutch oven.
Roast the short ribs whole on each side.
Remove the short rib and sauté the onion, peppers, and garlic until translucent; continue with the cocoa powder and D’arbol chile.
Return the ribs to the pan.
Add the red wine, ruby port, balsamic vinegar, soy sauce and water and bring to a boil.
Put on a lid or cover the pan with foil and cook at 350’F for 4 hours.
When tender remove the bones and cool the ribs in the refrigerator.
Once chilled, cut into nice cubes.
Pass the liquid through a fine strainer and reduce to a glaze and reserve.
Place the short rib cubes and glaze in a sauté pan and baste until hot and ready to serve.