• Certified Piedmontese

Chocolate, Porter, & Short Ribs? You Bet!

There are some weekends in Winter when you simply are not going to go outside. Yet those are the days that just scream "slow-cooked, pull apart tender, fill your home up with delicious smells, beef dinner!" One of our go-to Winter recipes here in our test kitchen takes a simple, yet fun take on slow-cooked short ribs by adding your favorite dark beer and a touch of chocolate. Don't let the chocolate throw you, this is no dessert! The chocolate just adds a nice richness to your ribs and sauce that enhance all of the flavors you are spending a few hours to put together.

Cook's Tip: Get 2 bottles of your favorite Porter. The Chef gets to enjoy at least one while cooking.

Chocolate and Porter Braised Short Ribs Served over Apple Cider and White Cheddar Risoto

2 Boneless Certified Piedmontese Chuck Short Ribs - 16oz - Order Here!

1 White Onion

6-8 Cloves of Garlic, minced

1 Bottle of Porter or Stout

3 Tablespoons vinegar (I used red wine vinegar)

1 cup hoisin sauce (can find in the Asian aisle of the grocery store)

1 1/2 ounces bittersweet chocolate, chopped Herbs: 2-3 Bay Leaves, 2-3 Sprigs of Thyme

That's it! We are focusing on a falling apart, tender beef short ribs and a luscious sauce, and these simple ingredients will deliver!

*We used a dutch oven to sear and braise the beef, but if you don't have a dutch oven, you can start in a skillet and transfer to a slow cooker.

*Pre-Heat Oven to 290 degrees F.

1) Thaw your short ribs and pat the Ribs Dry with paper towels, season with salt and pepper

2) In your dutch oven or skillet over medium heat, heat 2 tablespoons of canola oil and sear ribs 1-2 minutes on each side and take out and set aside.

3) In the same pan (add more oil if dry), add in your onions and garlic and saute for 2-3 mins, season with Salt and pepper. Add in your bottle of porter and scrape the bottom of the pan with wooden spoon to bring those browned bits of flavor into your sauce, bring to a simmer and add in your vinegar, hoisin sauce, and chocolate.

4) Add back in your short ribs and remaining juices. Add in your herbs and push under the liquid. Cover, and place into oven for 3 hours or till fall apart tender. *the ribs do not need to be drowned in liquid. Just make sure the top of the short ribs are exposed. Can add in some beef stock if the liquid seems a little too low.

*if you are using a slower cooker, you can add your seared short ribs, onions, garlic to a slower cooker and pour over your porter, hoisin, and add your chocolate and herbs. Then cook 4 1/2 to 5 1/2 hours on high or until tender.

5) When finished, pull your ribs apart and can stir in a slurry of corn starch to thicken your sauce or reduce down in a pot on the stove. Serve over your favorite starch of Mashed Potatoes or risotto.

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