Chocolate and Coffee Braised Short Ribs

During the winter months I like to make this hearty dish. Last year I made it for the company potluck and it disappeared.

adapted from the Cook Local

Makes 4 servings

  • 10 beef bone-in short ribs
  • salt and pepper to taste
  • 4 T flour
  • 4 T olive oil
  • 2 C dry red wine
  • 1 medium onions, chopped
  • 1 bell pepper, chopped
  • 4 cloves of garlic, minced
  • 4 T brown sugar
  • 2 tsp chili powder
  • 1 tsp oregano
  • 2 tsp cumin
  • 1 cup strong coffee
  • 6 T unsweetened chocolate (70% or higher cacao)
  • 2 tsp red pepper flakes
  • 2 tsp paprika
  • 1 1/2 C (28 oz) crushed tomatoes, with juice
  • 4 C beef stock

Liberally salt and pepper the short ribs. Evenly coat them with the flour. Heat up the olive oil in a large pot. Brown the short ribs on each side. Transfer to a bowl. Deglaze the pot with half of the red wine. Pour deglazed red wine over the ribs in bowl. Wipe down pot. Add the remaining tablespoon of olive oil. Saute the onions, red bell pepper, and garlic until soft and golden. Add in the rest of the wine and stir for about 5 minutes. Add the short ribs and wine back into the pot. Stir in the brown sugar, spices, coffee and chocolate until combined. Pour in the crushed tomatoes and beef stock. Bring to a boil. Reduce heat, cover and simmer for at least three hours. Transfer the short ribs and sauce to a crock pot after three hours and cook them at a very low temperature overnight.

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