Chocolate Braised Short Ribs
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Preheat the oven to 300 degrees.
Heat the oil in a sauté pan or Dutch oven over high heat. Season the short ribs with salt and pepper, to taste. When the oil is hot, add the short ribs and sear on all sides, about 10-12 minutes. Coat the short ribs with the cocoa powder, turning them with tongs.
Add the chicken stock and port and bring to a simmer. Cover with a lid and place in the oven until the short ribs are tender, about 3 hours. Remove from the oven, let cool in the liquid, and place in the refrigerator overnight.
The next day, remove the solidified fat from the top of the cooking liquid. Remove the short ribs from the cooking liquid and set aside. Place the pot back over the stove and add the carrots, mushrooms, and potatoes. Cover with the lid, and bring to a simmer over high heat.
Then, reduce the heat to low to maintain the simmer. Cook until the potatoes are fork-tender, about 12-15 minutes, depending on the size of the potatoes. Season with salt and pepper, to taste. Add the short ribs back into the pot to warm through, about 5-7 minutes.
A Low-Calorie Short Ribs Braised in Guinness Recipe
Mitch Mandel and Thomas MacDonald
Seems like braised short ribs adorn every French and Italian menu in the country these days. And why not? It's an inexpensive dish that takes minimal effort from the chef but that can still fetch a $20+ price tag wherever it's served. Why pay the money for something you can do just as well at home, especially if you can cut the calories in half with this short ribs recipe?
Nutrition: 540 calories, 26 g fat (9 g saturated), 660 mg sodium
5 lb(s) (2.3 kg) beef short ribs
sea salt and freshly ground pepper
1 large red pepper, chopped
1 large jalapeno pepper, seeded and finely chopped
2 Tbsp (30 mL) dark brown sugar
2 Tbsp (30 mL) ancho chile powder
¼ cup (60 mL) fresh oregano, chopped
2 cup (500 mL) strong coffee
1 28 oz can (796 mL) diced tomatoes in juice
1 Tbsp (15 mL) tomato paste
1 cup (250 mL) dark, unsweetened chocolate (at least 70% cocoa), shaved
How to Braise Them
Braising is one of my favorite cooking methods because it allows you to get the best of both worlds. Delicious caramelized golden-brown food that is tender all the way to the core.
Before slow cookers were around, you braised things which are just as easy with the same amount of control. Don’t get me wrong I like slow cookers, but I’m also a bit of traditionalist when it comes to cooking.
Once those beef short ribs and vegetables are golden brown and coated in tomato paste you then want to deglaze with some red wine. The wine will provide a ton of body and flavor to this recipe and make it that much richer.
After the wine is added, add in some good beef stock, hopefully, you have some homemade lying around but if not it’s still all good. Now here comes the second most important part to this recipe, seasoning the braising liquid.
The braising liquid is what will further enhance and flavor your ribs so you have to season it well with salt and pepper so that when they are cooking it the liquid that penetrates it will be completely full-flavored.
This portion is so crucial so don’t forget it.
In addition to the salt and pepper, I usually finish off the braising liquid and the meat with some diced tomatoes, bay leaves, fresh thyme sprigs, and Italian parsley.
These things will also help add flavor to them and round it out a bit for balance. Add the top onto the pot, bring it down to a low simmer and cook for about 2 ½ to 3 hours for a delicious fall-off-the-bone braised beef short rib recipe!
How to Make Braised Short Ribs
There are tons of different ways that you can flavor braised short ribs, but the steps to making them remain the same. To start, pat the meat dry and season with salt, pepper, and whatever other spices you want to include. Then you can proceed with browning the meat in a pot with some oil. Patting the meat dry before adding to the pot helps to get a good sear and encourage browning. One important tip with this step is to not overcrowd the pan as doing so makes it difficult to get the nice brown crust that we want.
Next, the meat gets set aside and we move on to aromatics, herbs, and whatever else you might want to include. I keep it simple with onion and thyme in the recipe below, but some other things you could add are leeks, fennel, garlic, tomato paste, carrots, celery, rosemary, mushrooms, potatoes, etc. (Lots of options, obvi.)
After the flavor agents have had some time in the pot, I add a bit of flour. This will help to thicken the liquid that we add later to result in a luscious sauce. As you can see in the photos, the sauce at the end of the braising process isn’t super thick with just 1 teaspoon of flour, so feel free to use more if you prefer a thicker gravy.
Speaking of liquid, this recipe simply calls for beef stock, but some other ingredients to consider are wine, whiskey, beer, tomato sauce/purée, milk, or even cola. (I also add in a few bay leaves to the mix, but don’t sweat it if you don’t have any in your pantry.)
Lastly, just pop on a lid and throw it in the oven until the short ribs are nice and tender. Unless the lid to your pan is super tight fitting, a good amount of liquid will still escape from the pan (as you can see in the images in this post). If you want to keep more of the liquid around to use as a gravy to spoon over mashed potatoes, then you can put a layer of foil on top of the pot before topping with the lid to help seal in more moisture.
Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.
How would you rate Red Wine-Braised Short Ribs?
This is for Bob Bechard. If you tie all the herbs together with cooking twine, or wrap them in some cheesecloth, then they are easy to pull out. About the veggies, by the time all is done, they are so mushy and so much flavor is cooked out, I just push then through a strainer into the sauce.
I’ve made this several times now and it is wonderful every time. Like some others, I peel the garlic. I also leave out the flour, and instead mash part of the strained vegetables and add back to the skimmed sauce to thicken. Probably the biggest change I made was to reduce the wine before adding the ribs back to the pot, as I’m concerned boiling them hard will toughen them. I add them with the broth and herbs then bring to a simmer before putting in the oven.
Excellent recipe that I've made many times. The only change I make is to peel the garlic before I add it to the stock pot. This is because I agree with the previous reviewer about feeling wasteful for discarding all those delicious vegetables when the sauce is strained so I've found that if I take all the strained solids and puree them, I can use it to make a beef soup another day. It adds a wonderful depth of flavor that's just amazing!
Excellent recipe. Definitely a keeper. As other reviewers have commented the straining of the juice is problematic. You can't strain out all the good bits of carrots, celery & garlic & just toss them. However the "debris" from the herbs is unsavory & needs to be removed. I picked out the biggest stems and bay leaves with a fork. Didn't separate the fat. Any tricks?
This stew is fabulous! I used beef stew, rather than short ribs! The flavour was so rich and mouth-watering. Of course, I cooked the meat for a shorter length of time because it is boneless, unlike the short ribs. It would be too dry if overcooked. I think I cooked it for 20 to 30 minutes less than in the recipe. Just test the tenderness with piercing with a fork! This is going to be my beef stew always!
This was perfection and a resounding hit with my family. This will definitely become a new winter staple in my home.
This is the best damn thing I've ever eaten. Amen.
Loved this recipe. Straining the veggies/herbs and reducing the sauce adds even more richness and depth. Added a touch of veal Demi when reducing but not necessary. Served with a truffle potato purée and some roasted carrots and lots of the sauce drizzled.
Excellent. The flavor, aroma. And fairly easy to make. Key is really good quality short ribs. Best if from WFM or a meat market.
Too oily and greasy for my liking. Needed more flavor too, overwhelming taste was just oil. Meat was very tender though.
“ Perfect. Dinner “. We made this in the D.R. Last year ( when life was still good ) . Every one enjoyed it. . Just made it again and still love it. . LOL. D & P
I made this last night for New Year’s Eve. It was a hit!! My husband is a chef, so you can imagine it may be difficult for a non chef to get some type of excitement from him regarding a dish. But he LOVED it! We had some garlic mashed potatoes, bread, and green beans as sides. I’ll definitely make this again! For a non chef it’s easy to follow and execute. I wouldn’t change anything.
Tried to convert this to slow cooker time and meat was still a little tough after 5 1/2 hours on low. I'm thinking I should have either had it on high or added more time. Flavors were excellent, though. Strained the sauce but was too impatient to separate the fat - no worse for that. Planning on making again for NYE, for 8-10 hours in slow cooker this time. Will report back.
always a hit. didn't bother to strain the sauce but it was delicious anyways. for those of you like me who only have pots with rubber/plastic handles that are not oven safe: you can just let the short ribs simmer on the stove top instead of cooking in the oven. same results.
This was fantastic! I used pork ribs and didn't strain the veggies at the end. I added more of the veggies and served it over creamy mashed potatoes. It was so good, we are having it for Christmas dinner.
Braised Short Ribs
Tangy and tender, these short ribs are an easy one-pot meal and the perfect hearty dinner.
- 2 Tablespoons Vegetable Oil
- 3 pounds Beef Short Ribs, (bone-in Or Boneless)
- 1 whole Medium Onion, Sliced
- ½ cups Heinz Chili Sauce
- ½ cups Beef Broth
- 3 Tablespoons Cider Vinegar
- 1-½ Tablespoon Brown Sugar
- 2 teaspoons Worcestershire Sauce
- 2 teaspoons Dijon Mustard
- 1 teaspoon Chili Powder
- 1 clove Garlic, Finely Chopped
- ½ teaspoons Salt
- ½ teaspoons Pepper
- ¾ cups Pinot Noir (I Used Mark West)
- 2 whole Bay Leaves
Preheat your oven to 300ºF. In a large Dutch oven, add the oil and, over medium high heat, brown the ribs a few at a time, placing them on a platter as they are cooked. You will have to shimmy them around a bit, they tend to get stuck to the bottom.
Drain the leftover grease from the Dutch oven, remove from heat and return the browned ribs.
In a large bowl combine the remaining ingredients. Stir together. Pour over the ribs, cover and bake for 2 1/2 – 3 hours or until fork tender and cooked through.
Serve with rice or egg noodles, or throw caution to the wind and make mashed potatoes. Enjoy!
Ultimate Cookery Course
By Hodder & Stoughton
Text © Gordon Ramsay 2013
Photography © Anders Schønnemann 2012
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Chocolate & Port-Braised Beef Short Rib Bolognese
Let’s talk short ribs. Seems appropriate for a chilly Monday morning.
Short ribs are one of my favorite cuts of beef, and I’m always trying to come up with interesting and new ways to make them. They are affordable, easy to prepare (they just take time!), and full of unctuous, beefy flavor. My husband requests simple, red-wine-braised short ribs on the reg. They are one of his favorite dead-of-winter meals. And while I’m totally with him, sometimes it’s fun to shake things up a bit.
I’ve put them in a grilled cheese sandwich with figs (sounds weird, but I PROMISE it’s heaven) and I’ve even put them in an already-labor-intensive dish: lasagna. Totally worth it in the time, effort, and calorie categories. Most of the time, I do the standard shredded beef with sauce over pasta…that’s our go-to short rib meal. I took that idea this time and added some new flavors: chocolate and port wine. Sound weird? Hear me out.
Chocolate and slow-braising beef are actually not that weird of a combo. Google it. Lots of people have done this before. And with good reason. The chocolate doesn’t make the beef/sauce taste sweet at all. Rather, it adds an incredible DEPTH of flavor. It somehow seems to enhance the savoriness of the beef. The port wine, in this case, does the same thing. Beef braises can often be a bit unbalanced because they are lacking that little bit of sweetness to round things out. I usually remedy that with a couple tablespoons of brown sugar. The port and chocolate do all the work in this dish.
The sauce is velvety, rich, and coats noodles like a dream. It hits all the flavor notes: savory, slightly sweet, a little tangy, and abso-freaking delicious. It’s one of the richest tasting pasta sauces I’ve ever made. Tossing it with a long, thick noodle like pappardelle or tagliatelle is definitely the way to go. That type of pasta just belongs with savory meat sauces, if you ask me.
If you’re feeling brave (and I encourage this!), add some finely grated dark chocolate to the top of the pasta (along with loads of grated cheese) to really make the flavors pop. Again, it won’t make your pasta taste like dessert…it just adds a new and interesting flavor to the situation.
Secretly, I think I’m just excited that I was able to incorporate chocolate into my dinner. I win.
Chocolate & Port-Braised Beef Short Rib Bolognese (makes 4-6 servings)
For the Short Ribs:
2 lbs bone-in beef short ribs
2 tablespoons tomato paste
1 teaspoon crushed red pepper flakes
1 (14-oz) can diced tomatoes
1 tablespoon chopped fresh thyme
¼ cup unsweetened cocoa powder
3 tablespoons all-purpose flour
Shaved bittersweet chocolate
Chopped fresh herbs, such as parsley or basil
Cooked pasta (I like a thick, long noodle like tagliatelle or papardelle)
For the Short Ribs:
Place the olive oil in a large heavy soup pot over medium-high heat. Crisp the bacon in the oil. Remove bacon from pot and reserve.
Season the ribs with salt and pepper and then dredge in the flour. Add the ribs to the pot and brown on all sides, about 2 minutes per side. Remove the ribs and reserve. Reduce the heat to medium-low.
Meanwhile, place the onion, carrots, and garlic cloves in a food processor and pulse until finely chopped. Add the vegetables to the drippings in the pan and season with salt and pepper. Cook for 5 minutes or until softened. Add the tomato paste and red pepper flakes and stir to combine.
Deglaze the pan with the dry red wine, scraping up the bottom of the pot with the back of a spoon or spatula. Add the beef broth, port, brown sugar, soy sauce, canned tomatoes, bay leaf, and thyme. Dissolve the cocoa powder in a small bowl with a little bit of water and then add it to the pot as well.
Bring the mixture to a simmer and then return the ribs to the pot. Cover the pot and cook over low heat, stirring occasionally, for 2 hours or until the beef easily shreds with a fork and is falling off the bones.
Remove the ribs from the sauce and allow to cool slightly on a cutting board. Continue to cook the sauce, skimming off any accumulated fat, until reduced by half. Whisk the butter and flour together in a small bowl until a paste forms. Whisk the mixture into the sauce. Check for seasonings and adjust as necessary. Remove the beef from the bones (it should just fall off at this point), shred with a fork, and return to the pot along with the crisped bacon. Toss everything to combine.
Toss the sauce with el dente pasta to coat and divide among serving bowls. Garnish with bittersweet chocolate shavings, grated cheese, and fresh herbs. Serve immediately!
Make the kelp stock (if using)
- Pour the water into a large bowl. Wipe the kelp with a moist, clean kitchen towel to remove any sand or impurities. Do not wipe off the white mannite powder. Add the kelp to the bowl (you may need to break the kelp into pieces to fit into the bowl). Cover the bowl with plastic wrap and refrigerate overnight.
- Remove the kelp from the water. On the ends of the swollen kelp you will see some oozing of a slimy liquid. This is a healthful, dietary fiber and a portion of it has already been dissolved in the stock.If a greenish slimy substance is leaking out into the water and is clouding the stock, it is a sign that you are using poor-quality kelp, as stock prepared from good-quality kelp will be clear in appearance. If necessary, strain the stock through a sieve lined with a moist, sturdy paper towel to remove any impurities.
Make the short ribs
- In a large bowl, combine 6 Tbs. of the soy sauce, the honey, Worcestershire sauce, and red pepper flakes. Add the short ribs to the sauce and marinate for 2 hours.
- Heat the oven to 325°F. Bring a medium pot of water to a boil. Remove the short ribs from the marinade and wipe them with paper towels, reserving the marinade. Place the canola oil in a large skillet over medium heat and add half the meat. Cook the ribs until all sides are golden brown, 4 to 6 minutes total. Transfer the browned short ribs to a sieve, and lower the ribs into the boiling water. Quickly swish the ribs in the water and remove them, discarding the water after both batches of ribs have been cooked and washed.
- Combine the sake and stock in a large pot over medium heat and bring it to a simmer. Add the sugar and the ribs (in a single layer) and bring the mixture to a gentle boil. Cover the pot with a lid, transfer it to the oven, and cook the short ribs for 1 hour.
- Cut the Swiss chard in half lengthwise along the center of the stems, and then crosswise into 2-inch slices. Bring a medium pot of salted water to a boil. Add the Swiss chard and cook for 1 minute. With a slotted spoon, transfer the Swiss chard to a colander to drain and air-dry. Add the cipollini onions to the boiling water and cook for 2 minutes. With a slotted spoon, transfer the onions to the colander with the Swiss chard.
- Remove the pot of short ribs from the oven and transfer it to the stovetop. Add the reserved marinade to the pot and cook, covered, over medium-low heat for 15 minutes. Add the prunes and cipollini onions and cook for 15 minutes longer. Toward the end of the cooking time, taste the cooking liquid and, if desired, add the remaining 1 Tbs. soy sauce.
- Remove the beef, prunes, and onions from the cooking liquid and place them in a bowl. Transfer the cooking liquid into a gravy separator to remove the excess fat. Return the cooking liquid to the pot (you will have about 2 cups) and add the vinegar. Cook the liquid over medium heat, uncovered, until it is reduced to two-thirds of its previous volume. Return the short rib, prunes, and onions to the pot, and add the Swiss chard and tomatoes. Cook the short ribs and vegetables, covered, over low heat for 5 minutes, or until the ribs and vegetables are heated through. Divide the meat and vegetables among dinner plates and pour the remaining cooking liquid over them. Serve the dish with crusty bread.
Make Ahead Tips
The kelp stock can be made 2 to 3 days ahead and refrigerated. By cooking and refrigerating this dish a day ahead of time, you can remove coagulated fat from the top of the meat broth and allow the flavors to mingle.
Serve the dish with some crusty bread to enjoy the sauce left on your plate.
Freeze unused kelp stock in 2-cup portions in small plastic containers for up to 2 months. To defrost frozen stock, place it in a small pan with a tight-fitting lid and cook over medium heat. Defrosting 2 cups of frozen stock this way takes about 5 minutes.