Chocolate Braised Short Ribs

Staff Writer
Chocolate Braised Short Ribs
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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Ready in
11 h, 30 m
2
Servings
2430
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
  • 3 carrots, peeled and chopped
  • 8 Ounces cremini mushrooms, sliced
  • 4 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.  

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.

Nutritional Facts

Total Fat
181g
100%
Sugar
16g
N/A
Saturated Fat
73g
100%
Cholesterol
350mg
100%
Protein
83g
100%
Carbs
105g
35%
Vitamin A
767µg
85%
Vitamin B12
12µg
100%
Vitamin B6
3mg
100%
Vitamin C
90mg
100%
Vitamin D
0.1µg
N/A
Vitamin E
4mg
19%
Vitamin K
27µg
34%
Calcium
174mg
17%
Fiber
15g
58%
Folate (food)
146µg
N/A
Folate equivalent (total)
146µg
37%
Iron
12mg
68%
Magnesium
214mg
53%
Monounsaturated
86g
N/A
Niacin (B3)
24mg
100%
Phosphorus
1106mg
100%
Polyunsaturated
9g
N/A
Potassium
3956mg
100%
Riboflavin (B2)
1mg
85%
Sodium
3062mg
100%
Thiamin (B1)
0.9mg
60.2%
Trans
0.1g
N/A
Zinc
18mg
100%