Recipe by Sam Sifton from NYT Cooking | Takes approx 3.5 hours 

This is a hefty recipe, not simple or quick, but it came highly recommended by CSA Member Alix W.  She posted it on her FB page promising it would be more delicious than you can imagine!  Because I know Alix knows what she is talking about I had to share it with you.  For the root veg she used turnips, but you can include celeriac in that mix as well. There are natural versions of Coke, but I am thinking that the reason you use the Coke is for the sugar and the acid, does anyone know?  So I am wondering if you couldn’t put in some fresh orange juice and maybe some orange zest instead of Coke?

3 pounds mixed Root Vegetables, such as Carrots, Turnips, Sweet Potatoes, try Celeriac, peeled and cut into 1-inch pieces

5 tablespoons Neutral Oil, like Canola or vegetable oil

Kosher salt

Freshly ground black pepper, to taste

4 pounds bone-in Short Ribs, cut by a butcher into 2-inch pieces

2 medium-size Asian pears, peeled, cored and diced

1 large Red Onion, peeled and diced

12 cloves Garlic, peeled and roughly chopped

2 tablespoons roughly chopped Ginger

3 cups Chicken Stock

1 12-ounce can Coca-Cola

¼ cup Honey

½ cup Soy Sauce

¼ cup Rice-Wine vinegar

2 tablespoons Gochugaru (Korean chile flakes), or to taste

4 cups roughly chopped Kale or Spinach, optional

1 pound Korean Rice Cakes, optional

1 tablespoon toasted Sesame Oil

3 Scallions, trimmed and both white and green parts thinly sliced (You can use the Green Garlic from the box instead)

3 Radishes, trimmed and thinly sliced

Sesame seeds, to taste

Heat oven to 425. Toss the root vegetables in a large bowl with 2 tablespoons of oil, and season with an aggressive amount of salt and pepper. Turn the vegetables onto a sheet pan. Put the short ribs in the same bowl, and toss with 1 tablespoon of oil and a lot of salt and pepper, then put the ribs on another sheet pan, bone sides down. Place both pans in the oven and roast, turning the pans once or twice, until the vegetables are soft and caramelized and the ribs are well browned, approximately 40 minutes. Set the pans aside until ready to use.  While the vegetables and ribs cook, place a large Dutch Oven over medium-high heat, and swirl into it the remaining 2 tablespoons of oil. When it shimmers, add the pears, onion, garlic and ginger and cook, stirring occasionally, until they are softened and browning, approximately 15 minutes. Turn heat to high, add the stock, Coca-Cola, honey, soy sauce, rice-wine vinegar and gochugaru, and bring the mixture to a lively simmer. Cook until pears are tender, approximately 20 minutes. Transfer to a blender or food processor, and purée the sauce until smooth, then return it to the pot. Add the cooked short ribs and whatever fat has rendered from them to the pot, cover it and cook over medium-low heat for approximately 90 minutes, or until very tender. When the meat can be flaked from the bone, add the roasted vegetables to the pot, along with the rice cakes. Cook until the vegetables are hot and the rice cakes (if using) are sticky, then add the greens, and stir them around until they have just started to turn tender. Drizzle with the sesame oil, top with the scallions, radishes and sesame seeds to taste. Serve immediately.