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Cocoa Braised Short Ribs of Beef

Cocoa Braised Short Ribs of Beef

Season ribs with salt, pepper, coffee, cocoa, five spice, and garlic. Rest in the fridge. Sauté bacon and veggies. Brown ribs. Add wine, stock, beer. Bake for 3-4 hours. Remove ribs. Skim fat. Whisk in cornstarch. Pour sauce over ribs. Garnish and serve. Enjoy tender and flavorful ribs!
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Resting time 4 hours
Course Entrée, Main Course
Cuisine English
Servings 7 people
Calories 259 kcal

Equipment

  • oven
  • 1 large, heavy-duty pan
  • paper towel
  • 1 large sealed plastic bag
  • 1 casserole-style dish

Ingredients
  

  • 5 lb beef short ribs
  • Kosher salt and pepper
  • 2 tablespoons coffee ground
  • 1/2 cup cocoa Dutch & unsweetened
  • 2 tablespoons five spice powder
  • 3 tablespoons vegetable oil
  • 3 bacon strips diced
  • 1 onion medium, diced
  • 2 carrots diced
  • 3 celery stalks split lengthwise & diced
  • 1.5 cups red wine dry
  • 2 cups beef broth
  • 1/2 can stout drink the remainder while prepping
  • 2 tablespoons corn starch dissolved in 2 tbsp stock
  • 6 scallions for garnish bias cut

Instructions
 

  • Remove ribs from wrapping and pat dry with paper towel. Dust both sides with salt and pepper.
  • Combine ground coffee, cocoa, five spice and garlic. Generously sprinkle on ribs or toss the mixture with the ribs in a large sealed plastic bag.
  • Let ribs rest 4 to 8 hours in the refrigerator, but remember to take them out an hour before you begin cooking.
  • Pre-heat the oven to 250°.
  • On medium, pre-heat a large, heavy-duty pan. Sauté bacon, celery, onion and carrots in oil until vegetables become slightly softened (about 10 minutes).
  • Remove vegetables from the pan, and sauté ribs on both sides until browned or have a crust.
  • Add vegetables back in along with the wine, stock and beer. Cover and bake for 3 to 4 hours until ribs are fork-tender.
  • Remove ribs from the broth and place in a casserole-style dish.
  • Skim excess fat from the pot. On medium, warm the pot and whisk in the dissolved cornstarch. Cook for 3 to 5 minutes. The sauce should seem thick, but feel free to adjust the viscosity with stock.
  • Pour sauce over ribs, garnish with scallion pieces and serve.

Notes

Cooking Time - not including resting time for the ribs, which is 4-8 hours.
Keyword beef