1.Pre-heat an oven on broil.

Place half the cocktail flatbreads on a sheet pan and top each with 1 oz of short ribs and 1 slice of brie cheese.

Broil for 30 seconds or until brie is completely melted.

Finish each slider with 1 Tbsp(s) of pickled red onion and fresh chopped cilantro before covering with remaining cocktail flatbread slice.

Serve immediately.

Set a medium size pot or dutch oven over a burner set to medium high heat. Add vegetable oil, ensure the bottom of the pan is fully coated.

Season short ribs with kosher salt and ground black pepper before adding to the pot.

Sear each side of the ribs for 45 seconds or until browned.

Remove the ribs from the pot and reduce the heat to medium before adding garlic, onions and thyme.

Saute for 3-4 minutes or until onions are translucent.

Add tomato paste and flour to the pot, mix until liquid is absorbed and allow to brown for an additional 3-5 minutes; Adjust seasoning with salt and pepper.

Deglaze the pan with orange juice, cola soda, and chipotle peppers in adobo sauce; bring the liquid to a boil while stirring periodically before reducing to a simmer.

Add the shortribs back to the pot without overcrowding or over laping, cover and allow to simmer over low heat for 2 1/2 hours or until fork tender.

Remove the bones and short rib from the pot and reduce the sauce for 15 minutes uncovered.

Allow short ribs to cool for 15 minutes before shredding and adding back into sauce; Reserve hot.