Braised Beef Ribs with Chocolate

Video

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Ingredients/ Instructions

Ingredients

• 3 pounds beef short ribs
• 3 oz Bacon
• 1 cup dry sherry
• 1 quart beef broth
• 1 onion
• 2 cloves garlic
• 2 oz bittersweet chocolate
• 5 springs of thyme
• 2 tbl flour
• 1 cinnamon stick
• 2 bay leavesblack pepper and salt

Instructions

Step 1

Crash 2 cloves garlic.
slice and dice the onion into small pieces.

Step 2

Put a pot over a heat, add in 3 oz Bacon (maybe 4 slices). Use a spatula to Sweep around for 5 minutes.
Remove the bacon. Don't you dare to eat them

Step 3

Now there should be enough bacon fat for brown, if not, add some vegetable oil.
Place in 3 pounds beef short ribs (about six 4-in. long). Brown them all side over med-high heat for about 10 minutes.
Remove and set aside.

Step 4

Put in the Sliced onion in the same pot. after cooking for 5 minutes, add a pinch of salt. Stir constantly.
After another 5 minutes, add in the crashed garlic. cook for 30 seconds. Add in 2 tbl flour. Stir well.

Step 5

Then add in 1 cup dry sherry. Stir and bring it to a simmer.
Now add in the rest of ingredients except cinnamon stick and chocolate.
Stir well. When there comes bubbles, Cover and simmer for 1 and half hour.

Step 6

Then add in cinnamon stick and chocolate. Cover and simmer for another half hour.

Step 7

After that, Let cool, and refrigerate overnight. Next day, take the fat out of the top.
Back on the stove on medium heat. Cook for 15 - 20 minutes.

Comments

• John - Fri 05 Feb 2010 @ 16:10

  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.

• John - Fri 05 Feb 2010 @ 16:10

  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.”

• John - Fri 05 Feb 2010 @ 16:10

  So, please, free your culinary mind and give this a try! All the ingredients are easy to find and the recipe is almost impossible to mess up. Warning: to make this properly, the dish takes two days to prepare. The first day it’s braised, then left to cool in the sauce and refrigerated overnight. Day 2, you lift all the fat of the top of the sauce, reheat and serve. I served this with another unusual side dish, Celery Root and Potato Puree, which all also demo. Make sure your butcher picks out some nice meaty short ribs for you, some can have a lot of fat on them, so make sure you check them.