Name: Coffee and Chocolate Braised Short Ribs
Prep time: 20 min
Cook time: 125 min
Total time: 145 min
Yield: 6 servings
Cuisine: North American
Ingredients: ¼ cup (60 mL) olive oil; 5 lb(s) (2.3 kg) beef short ribs; sea salt and freshly ground pepper; 1 large onion, chopped; 1 large red pepper, chopped; 1 large jalapeno pepper, seeded and finely chopped; 4 clove garlic, minced; 2 Tbsp (30 mL) dark brown sugar; 2 Tbsp (30 mL) ancho chile powder; ¼ cup (60 mL) fresh oregano, chopped; 1 tsp (5 mL) cumin; 2 cup (500 mL) strong coffee; 1 28 oz can (796 mL) diced tomatoes in juice; 1 Tbsp (15 mL) tomato paste; 1 cup (250 mL) dark, unsweetened chocolate (at least 70% cocoa), shaved; fresh cilantro, chopped

Prep Time

20 min

Cook Time

2h 5 min

Yields

6 servings

For this dish, use any good, strong coffee that is not too bitter and combine it with your favourite dark chocolate for a unique dish that will have your friends coming back for more. Recipe and photo from The British Columbia Cookbook, by Eric Pateman, Jennifer Ogle, James Darcy and Jean Paré. © 2012 by Company’s Coming. Used by permission.

ingredients

cup (60 mL) olive oil

lb(s) (2.3 kg) beef short ribs

sea salt and freshly ground pepper

large onion, chopped

large red pepper, chopped

large jalapeno pepper, seeded and finely chopped

clove garlic, minced

Tbsp (30 mL) dark brown sugar

Tbsp (30 mL) ancho chile powder

cup (60 mL) fresh oregano, chopped

tsp (5 mL) cumin

cup (500 mL) strong coffee

1 28

oz can (796 mL) diced tomatoes in juice

Tbsp (15 mL) tomato paste

cup (250 mL) dark, unsweetened chocolate (at least 70% cocoa), shaved

fresh cilantro, chopped

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 300° F (150° C). Heat oil in a heavy-bottomed pot over medium-high. Season short ribs with salt and pepper. Working in batches, sear short ribs in oil until nicely browned and transfer to a platter.

Step 2

Reduce heat to medium and add onions and peppers to oil and drippings in pot, stirring until onions are translucent. Stir in garlic and sauté for 1 minute. Add brown sugar, ancho chile powder, oregano and cumin and cook for 5 minutes. Stir in coffee, tomatoes and tomato paste and bring the mixture to a boil. Add short ribs and collected juices to pot and heat until boiling.

Step 3

Cover and bake in oven until meat is very tender, about 1 3/4 to 2 hours. Stir in chocolate until it is melted and evenly distributed in sauce. Season to taste with salt and pepper and garnish with cilantro.

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