For a recipe that would dazzle anyone, try our short ribs braised in coffee and chocolate. This is one of our most unique chocolate recipes that works brilliantly for dinner, but also the leftovers can make a rather delicious lunch for the next day. The flavours are different but work as a great pair without being overpowering. It’s time you had a taste!
If you are thinking about preparing our coffee and chocolate braised ribs, we would recommend you take a look at some of our chocolate drinks, our alcoholic chocktails in particular go very well with this dish. This is an extremely sophisticated plate that will wow everyone!
How to make chocolate and coffee braised short ribs?
Our short ribs recipe works best with beef ribs as we found that the combination of it with the coffee and chocolate gave the best taste. Neither of the flavours overtakes the others, so you are left to enjoy them all in perfect harmony.
Although the ribs must be left to cook for a long time, which helps the meat tender and soften as well as soak in all the juices from the sauce, this gives you time to prepare the side dish to go with the ribs. We would recommend mashed potato, vegetables or rice as they all have a simpler flavour to accompany the strong taste from the braised ribs.
If you like ribs, check out our pumpkin risotto with chocolate glazed ribs and perhaps for dessert some molten chocolate lava mini cakes.
Coffee and Chocolate Braised Short Ribs Recipe
By May 27, 2015Published:
- Yield: 6 Servings
- Prep: 20 mins
- Cook: 2 hrs 0 min
- Ready In: 2 hrs 20 mins
Who would have thought that cooking with chocolate could bring such scrumptuous and delicious tasting food. Food that can be served at dinner or lunch to impress any guest! Try our short ribs braised with chocolate and coffee, the smell might hit you quickly and be tempting, but the longer it cooks, the better it tastes!
- 1/4 cup olive oil
- 5 pounds short ribs beef
- 1 onion large, chopped
- 1 red pepper large, chopped
- 1 jalapeño pepper large, seeded, chopped
- 4 cloves garlic minced
- 2 tablespoons dark brown sugar
- 2 tablespoons ancho chile powder
- 1/4 cup oregano fresh, chopped
- 1 teaspoon cumin
- 2 cups coffee strong
- 100 ounces tomatoes canned, in juice
- 1 tablespoon tomato paste
- 1 cup dark chocolate
- fresh cilantro
- salt and pepper
- Preheat the oven to 300ºF/100ºC.
- Heat the oil in a heavy-bottomed pot over medium-high heat. Season the short ribs with salt and pepper. Working slowly in batches, sear the short ribs until they are golden brown and transfer to a platter.
- Reduce the heat to medium, adding in the onions and peppers until the onion is translucent. Stir in the garlic, leave for 1 minute. Add the antro chile powder, brown sugar, cumin and oregano and stir for 5 minutes. Add the coffee, tomoatoes and tomato paste and bring to a boil.
- Add the short ribs to the pot and stir until boiling.
- Cover the pot with foil and bake in the oven for 1 3/4 - 2 hours or until the meat is extremely tender.
- Stir in the chocolate until is is completely melted amongst the sauce and covering the ribs. Season with salt and pepper to your liking and garnish with fresh cilantro. Serve with mashed potato, rice, bread or vegetables.