All of the flavors of a classic Cuban-style pot roast, but with luscious and meaty short ribs standing in for the usual roast. Both comforting and elegant at the same time, it's the perfect recipe for entertaining.
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2. Preheat the oven to 325 degrees F.
4. Put the flour in a shallow bowl. Heat the oil in a large heavy-bottomed pan or Dutch oven over medium-high heat. Dredge the short ribs in the flour, shaking off any excess, and add to the pan. Cook until brown on all sides, about 3 minutes; remove to a plate. Add the chorizo to the pan and cook until some of the fat is rendered and the chorizo is slightly crisp, 3 minutes; remove to the plate with the short ribs.
5. Add the reserved marinated onions to the pan and cook until soft, about 3 minutes. Add the tomato paste and continue cooking for another 2 minutes. Add the sherry and cook until the liquid is reduced by half, 3 minutes. Quarter the remaining 2 red onions, leaving the root ends intact. Add the onions, short ribs and chorizo to the pan and pour in the chicken stock, making sure it reaches three-quarters of the way up the short ribs; add more stock if necessary.
6. Cover the pan, place in the oven and cook for 2 hours, making sure the liquid is gently bubbling. Adjust your oven temperature if necessary, checking the liquid every so often to make sure it is not boiling. After 2 hours, add the carrots and potatoes and continue to simmer until cooked through but not mushy, for an additional 30 to 40 minutes.
7. Transfer the short ribs to a large bowl and allow to cool slightly. Place the pan over medium-high heat and reduce the sauce until it begins to thicken, about 10 minutes. Trim the meat from the cooled ribs and cut into 1 1/2-inch chunks. Return the meat back to the pan, bringing the sauce back to a simmer and heating the meat through. Season with salt and pepper.
8. Ladle into serving bowls and garnish with chopped parsley.