Chocolate Braised Short Ribs

Chocolate Braised Short Ribs
Staff Writer
Chocolate Braised Short Ribs

Will Budiaman

Chocolate Braised Short Ribs

There isn't a whole lot of cocoa powder that goes onto these short ribs, but this is one case where a little goes a long way. The chocolate flavor infuses the cooking liquid and the meat soaks it all up overnight, resulting in a complexity of flavor that just wouldn't be there without the combination of chocolate and port.

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2
Servings
1695
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Tablespoons  vegetable oil
  • 2  Pounds  short ribs
  • Kosher salt and freshly ground black pepper, to taste
  • 1  Tablespoon  cocoa powder
  • 1/3  quart chicken stock
  • 1  Cup  port
  • carrots, peeled and chopped
  • 8  Ounces  cremini mushrooms, sliced
  • Yukon Gold potatoes, diced

Directions

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.  

Nutritional Facts

Total Fat
107g
100%
Sugar
3g
3%
Saturated Fat
37g
100%
Cholesterol
621mg
100%
Carbohydrate, by difference
10g
8%
Protein
174g
100%
Vitamin A, RAE
447µg
64%
Vitamin B-12
20µg
100%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
25µg
28%
Calcium, Ca
717mg
72%
Choline, total
452mg
100%
Copper, Cu
1mg
0%
Fiber, total dietary
2g
8%
Folate, total
50µg
13%
Iron, Fe
18mg
100%
Magnesium, Mg
128mg
40%
Niacin
16mg
100%
Pantothenic acid
4mg
80%
Phosphorus, P
1268mg
100%
Riboflavin
1mg
91%
Selenium, Se
165µg
100%
Sodium, Na
1533mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
305g
11%
Zinc, Zn
57mg
100%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.