Coffee, Chocolate and Chianti Braised Beef Short Ribs

This modified recipe was inspired from the BC Seasonal Cookbook.  It is extremely aromatic, flavourful and absolutely perfect for a fall dinner party.  I served it with local corn (boiled on the cob and then sliced off), mashed potatoes and fresh bread to soak up the delicious sauce.

Ingredients

1⁄4 cup (60 mL) olive oil
5 lbs (2.3 kg) beef short ribs
sea salt and freshly ground pepper

1 large onion, chopped
1 large red pepper, chopped
1 medium jalapeño pepper, seeded and finely chopped
4 garlic cloves, minced

2 Tbsp (30 mL) dark brown sugar
2 Tbsp (30 mL) ancho chile powder
1⁄4 cup (60 mL) fresh -oregano, chopped
1 tsp (5 mL) cumin 

1.5 cups (500 mL) strong -coffee (we used Ethical Bean)
1⁄4 cup red wine
1 28 oz (796 mL) can diced tomatoes in juice
1 Tbsp (15 mL) tomato paste
1 cup (250 mL) dark, unsweetened chocolate, at least 70% cocoa, shaved 

chopped fresh cilantro for garnish
Serves 6 

Instructions

• Preheat oven to 300˚ F (150˚ C)
• Heat oil in a heavy-bottomed pot over medium-high heat.
• Season beef short ribs with salt and pepper.
• Working in batches, sear short ribs in oil until nicely browned and transfer to a platter.
  

  

• Reduce heat to medium and add onions and peppers to the oil and drippings in the pot, stirring until onions are translucent.

• Stir in garlic and sauté for 1 minute.

  

• Add brown sugar, ancho chile powder, oregano, and cumin and cook for 5 minutes.

  
  

  

• Stir in coffee, wine tomatoes, tomato paste and bring the mixture to a boil.

  

• Add the short ribs and the collected juices to the pot and heat until boiling.
  
• Cover and bake in oven until the meat is very tender, at least 2 hours.
  
• Stir in chocolate until it is melted and evenly distributed in the sauce.
  

  

• Season to taste with salt and pepper and garnish with cilantro.

Comments

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