BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
February 17 2010
Vancouver Games - Coffee and Chocolate Braised Short Ribs
1/4 cup olive oil
5 lbs 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 garlic cloves, minced
2 Tbsp dark brown sugar
2 Tbsp ancho chile powder
1/4 cup fresh oregano, chopped
1 tsp cumin
2 cups strong coffee
1 28 oz can diced tomatoes in juice
1 Tbsp tomato paste
1 cup dark, unsweetened chocolate, at least 70 percent cocoa, shaved
chopped fresh cilantro
Preheat oven to 300F
Heat oil in a heavy-bottomed pot over medium-high heat.
Season beef short ribs with salt and pepper.
Working in batches, sear short ribs in oil until nicely browned and transfer to a platter.
Reduce heat to medium and add onions and peppers to the oil and drippings in the pot, stirring until onions are translucent.
Stir in garlic and saute for 1 minute.
Add brown sugar, ancho chile powder, oregano, and cumin and cook for 5 minutes.
Stir in coffee, tomatoes, tomato paste and bring the mixture to a boil.
Add the short ribs and the collected juices to the pot and heat until boiling.
Cover and bake in oven until the meat is very tender, about 1 3/4 to 2 hours.
Stir in chocolate until it is melted and evenly distributed in the sauce.
Season to taste with salt and pepper and garnish with cilantro.
Serve with Smashed Pemberton Fingerlings with Fresh Herbs and Truffle Oil