Braised Beef Short Ribs With Chocolate And Cinnamon Recipe Video
To many, the thought of adding chocolate and cinnamon to a savory dish like braised beef short ribs, would just seem too strange. I remember the first time I had Chicken Mole in San Francisco’s Mission district, it was so rich and delicious, and when I was told the sauce was actually made with dark chocolate and dried chilies, it took a while to process. It forced me to change how I thought about food, and how ingredients are “supposed” to be used. I’m not sure at that young age I would have even ordered it if I had known there was chocolate in it. Now, it’s my absolute favorite Mexican dish.
Legend has it the recipe I’m showing today comes from the Catalonia region of Spain. It’s an amazingly sexy concoction that would be perfect for that special winter dinner. The chocolate and cinnamon scent the succulent short ribs in a way that is very hard to describe. The first time I served this to my wife Michele her exact response was, and I quote, “wow... wow... wow… mmmmm.”
Summary
Preparation Time10 MinCooking Time2 Hr 20 Min
Ready In2 Hr 30 MinDifficulty LevelMedium
Health IndexAverageServings4
Interest GroupClassic
Ingredients
Beef short ribs - 3 pounds, about 4-inches long
Bacon - 3 ounces
Dry sherry - 1 cup
Beef broth - 1 quart
Onion - 1
Garlic - 2 cloves
Bittersweet chocolate - 2 ounces
Thyme - 5 sprigs
Flour - 2 tablespoons
Cinnamon stick - 1
Bar leaves - 2
Black pepper - to taste
Salt - to taste
Directions
MAKING
1) Cook the bacon in a dutch oven with lid for a few minutes. Once cooked, remove the bacon.
2) Brown the short ribs, rubbed with salt and pepper, in the bacon fat left behind in the dutch oven. Ensure that the beef is browned well on all sides. This usually takes about 10 minutes on medium-high heat. Remove the cooked beef.
3) To the fat in the dutch oven, add the onion and cook for about 5 minutes.
4) Add a pinch of salt and mix well.
5) Once the onions have softened, add the garlic and saute for about 30 seconds.
6) Add the flour and continue to cook and brown for 2 minutes.
7) Add the dry sherry and stir the ingredients together.
8) Bring the mixture to a simmer and then add the bacon and beef, keeping the bone side up.
9) Add the beef broth and mix well.
10) Season with the spices. Stir well.
11) Cover the dutch oven and let the ingredients simmer over low heat for 1 1/2 hours.
12) When the cooking time has ended, uncover the dutch oven and add the cinnamon and chocolate. Stir well for about a minute to melt the chocolate.
13) Cover then dutch oven again and cook for 30 more minutes.
14) Uncover the dutch oven, let the preparation cool and put it in the fridge overnight.
FINALIZING
15) Remove the preparation from the fridge and remove all the fat that has risen to the top.
16) Put the oven back on the heat and cook for about 15 to 20 minutes.
SERVING
17) Serve the short ribs and sauce while still piping hot. Goes really well with steamed rice.
1) Cook the bacon in a dutch oven with lid for a few minutes. Once cooked, remove the bacon.
2) Brown the short ribs, rubbed with salt and pepper, in the bacon fat left behind in the dutch oven. Ensure that the beef is browned well on all sides. This usually takes about 10 minutes on medium-high heat. Remove the cooked beef.
3) To the fat in the dutch oven, add the onion and cook for about 5 minutes.
4) Add a pinch of salt and mix well.
5) Once the onions have softened, add the garlic and saute for about 30 seconds.
6) Add the flour and continue to cook and brown for 2 minutes.
7) Add the dry sherry and stir the ingredients together.
8) Bring the mixture to a simmer and then add the bacon and beef, keeping the bone side up.
9) Add the beef broth and mix well.
10) Season with the spices. Stir well.
11) Cover the dutch oven and let the ingredients simmer over low heat for 1 1/2 hours.
12) When the cooking time has ended, uncover the dutch oven and add the cinnamon and chocolate. Stir well for about a minute to melt the chocolate.
13) Cover then dutch oven again and cook for 30 more minutes.
14) Uncover the dutch oven, let the preparation cool and put it in the fridge overnight.
FINALIZING
15) Remove the preparation from the fridge and remove all the fat that has risen to the top.
16) Put the oven back on the heat and cook for about 15 to 20 minutes.
SERVING
17) Serve the short ribs and sauce while still piping hot. Goes really well with steamed rice.
Editors Review
Ribs and chocolate! What a divine combination. These ribs are better than barbecued ones. Those on a diet, don't watch this recipe!Questions, Comments and Reviews
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