Chocolate Braised Short Ribs

Nutrition Facts Canadian

1 Portion 0g Total Servings: 0

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides 0

Saturated / Saturé 0

+ Trans / Trans

Cholesterol / Cholestérol 0

Sodium / Sodium

0mg

Carbohydrate / Glucides 0

Fibre / Fibres 0

Sugars / Sucres 0

Protein / Protéines 0

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 portion 0g Total Servings: 0

Amount Per Serving

Calories

Calories from Fat 0

% Daily Value ^*

Total Fat 0

Saturated Fat 0

+ Trans

Cholesterol

0mg

Sodium

0mg

Total Carbohydrates 0

Fiber 0

Sugars 0

Protein 0

Vitamin A 0%	•	Vitamin C 0%
Calcium 0%	•	Iron 0%
Thiamine 0%	•	Riboflavin 0%
Niacin 0%	•	Folate 0%

* Based on a 2000 calorie diet

Prep time

60 mins

Cook time

260 mins

Total time

380 mins

Ingredients

3 lbs. short ribs (trimmed fat/ cut into portion size pieces) (1362 g)
1 lemon juiced (44 g)
½ tsp cayenne pepper (1 g)
1 tsp black pepper (2 g)
½ tsp salt (2 g)
¼ olive oil (use 2-3 tbsp at a time) (50 g)
1 large white onion (chopped) (420 g)
2 sticks celery (diced) (80 g)
3 garlic cloves (sliced) (14 g)
1 tsp cumin (2 g)
½ tsp coriander (1 g)
¼ tsp ancho chili powder (1 g)
2 tbsp cocoa powder (12 g)
2 cups prepared beef stock (500 g)
1 tbsp molasses (25 g)
1 cup coffee (prepared) (250 g)
2 tsp grated fresh ginger (12 g)
1 tbsp brown sugar (15 g)
2 tbsp tamari (30 g)
1 tbsp grainy mustard (15 g)
1 can chopped green chilies (127 ml)
Option for corn starch slurry (2 tbsp corn starch (20 g) + ¼ cup hot water (50 g))

Directions

Trim excess fat off of ribs and season with salt, black pepper and cayenne pepper. Place seasoned ribs in a bag and drizzle with fresh lemon juice. Let marinate for 1 hr.

Heat 2-3 tbsp olive oil in a 6 qt. Dutch oven or large skillet and brown short ribs on all sides in batches. Place browned short ribs on a pan and continue browning remainder ribs. Add olive oil to pan as needed. Set ribs aside.

Add 2-3 tbsp olive oil to 6 qt. Dutch oven or large skillet and sauté onions, garlic and celery on medium heat until tender (7-10 minutes). Add cocoa powder, cumin, coriander, and ancho chili powder. Cook for 5 minutes over medium heat.

Slowly add beef stock, coffee, and molasses to onion mixture. Continue to stir cooking over medium low heat for 10 minutes.

Add ginger, brown sugar, tamari, mustard and chillies to onion mixture. Cook over medium-low heat for 10 minutes stirring occasionally. Remove from heat and set aside.

Preheat oven to 350 °F (176°C). Lightly spray a 6qt casserole dish or use 6 qt. Dutch oven.

Place browned short ribs in prepared casserole dish and carefully pour liquid mixture over top. If using 6 qt. oven proof Dutch oven, add browned short ribs back to liquid and stir until coated with liquid. Cover with a lid or tin foil.

Place mixture in preheated oven on middle rack and cook for 3 hours, turning short ribs every hour.

Remove from oven and transfer short ribs to a serving dish. Cover to keep warm.

Place remaining liquid back on stove in a medium pot or leave in Dutch oven. Heat over medium heat until liquid reduces slightly (approx. 15 minutes).

For a thicker liquid: In a small bowl combine cornstarch and water. Mix together. Slowly add corn starch slurry to liquid while continuing to stir over medium low heat. Cook for 10 minutes stirring constantly.

Remove from heat and serve over short ribs.

Tips & Variations

If using a heat proof 6 qt. Dutch oven, there is No need to transfer to a 6 qt. casserole dish for cooking in the oven.
For a change, try this recipe with pork short ribs.