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Dark Chocolate and Stout Braised Short Rib December 14, 2015

Filed under: Uncategorized — kariryerson @ 12:00 am

Just read the title of this recipe. See anything wrong? Nope I just see everything right in the world. I LOVE short ribs like it’s no ones business. This recipe was super rich but so very tasty.

Ingredients:

  • 3-4 ribs per person, beef short ribs or pork side ribs
  • 2 tablespoons oil
  • 1 carrot, roughly chopped
  • 1 onion, roughly chopped
  • 1 celery stalk, roughly chopped
  • 1 head of garlic, cut in half (don’t worry about peeling it)
  • 1 650ml bottle of chocolate or espresso beer
  • 1 tablespoon of chipotles in adobo sauce
  • 1 teaspoon espresso powder (or a shot of espresso)
  • 1 teaspoon peppercorns
  • ½ cup loosely packed brown sugar
  • 1½ ounces of finely chopped dark chocolate (about 2 generous tablespoons)
  • Water or stock to cover
  • ¼ cup butter
  • ¼ cup flour
  • Salt and pepper to taste

IMG_2414

 

Directions:

Lightly salt each rib. Heat oil in a large, oven-proof pot over high heat. Working in batches, add ribs to hot oil and sear on all sides until browned. Set browned ribs aside.

Once all ribs have been seared, add onion, garlic, carrot and celery to the pot and cook, stirring for 2 minutes. There will be lots of delicious brown bits on the bottom of your pot by this point. Add a splash of beer and, using a wooden spoon, scrape the bottom of the pot to loosen all the brown bits. Add the chipotle, espresso, peppercorns and brown sugar and stir to combine.

Add ribs back into pot. Try to keep them in a single layer, stacking them upright if necessary. Pour over the rest of the beer and enough water to just barely cover the ribs.

At this point you have two choices. You can either finish cooking them over very low heat on your stovetop or you can finish them in your oven at 320 degrees. Either way you will want continue cooking them for 4-5 hours. During this time you can basically just walk away from them. If they are on the stovetop just make sure they are barely at a simmer.

Once they have finished cooking, remove the pot from the oven or the element. Carefully remove the ribs (they will be very tender!) and set aside.

Strain the cooking liquid into a large bowl. A colander works great for this. Be careful, it will be VERY hot.

Give the cooking pot a quick rinse and strain the cooking liquid back into the pot through a fine mesh strainer.

In a medium size pan melt the butter. Add the flour and cook, whisking, for 2 minutes. Add a ¼ cup of the cooking liquid to the butter flour mixture and whisk to combine. Contine adding more of the cooking liquid until it resembles a thick sauce. At this point you can pour everything in the pan back into the pot.

Add the chocolate to the pot and season generously with salt and pepper.

Add the ribs back into the pot and toss very gently to coat.

Enjoy!

IMG_2415

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