Saturday, July 7, 2012
Rich chocolate and coffee sauce makes these ribs shine.
This recipe that has two of my favorite ingredients (along with the short ribs): coffee and chocolate. Can you really go wrong with coffee and chocolate? I didn’t think so.
Coffee and Chocolate Braised Short Ribs
Olive oil or lard
5 lb. beef short ribs
Salt and Pepper
1 large onion, chopped
1 large red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 cloves of garlic, minced
2 tbsp. brown sugar
1 tsp. chili powder
½ tsp. oregano
1 tsp. cumin
2 c. strong coffee
1 ½ c. chopped tomatoes, with juice (or one 28 oz can)
1 tbsp. tomato paste
1 c. bittersweet or unsweetened chocolate (70% or higher cacao)
Cilantro, chopped (for garnish)
Remove the short ribs from their package and rinse them under cold water. Pat them dry.
Season the short ribs liberally with salt and pepper. (Use more salt than you think you will need).
Heat the olive oil or lard in a cast iron pan or Dutch oven over medium high heat.
Place two or three of the short ribs in the pan. Be careful not to crowd the short ribs. You want to brown them, not steam them.
Brown the short ribs well on all sides. You want the outsides of meat just a tad under burnt.
Transfer the browned meat to a plate and continue to brown the rest of the meat. When done, remove all of the meat to the plate.
Reduce the heat to medium and preheat the oven to 300.
If you used a cast iron pan for the browning, heat more oil in a large oven safe covered casserole dish. If you’re using a Dutch oven, just keep on cooking.
Add the onions and peppers and cook until the onions are translucent, approximately 5-10 minutes.
Next mix in the garlic and cook for another minute.
Stir in the brown sugar and spices and cook for 5 minutes longer.
Add the coffee, chopped tomatoes, and tomato paste and bring the whole mixture to a boil.
Return the short ribs to the pot and cover.
Braise in the oven for 1 ½ to 2 hours.
Mix in the chocolate until melted.
Season with the cilantro and salt and pepper.