Just when you think you’ve tasted all there is to savor in the world of braised short ribs, I invite you to take a journey with me into flavor country with a dish that combines the richness of chocolate and the smokiness of chipotle peppers. In this tutorial, I’ll guide you through creating Chocolate-Chipotle Braised Short Ribs that will tantalize your taste buds and impress your dinner guests.

Chocolate-Chipotle Braised Short Ribs

Tender beef short ribs braised in a rich sauce of tomatoes, chipotle peppers, and dark chocolate, offering a harmonious blend of smoky, spicy, and deep chocolate flavors.

Prep: 20 min | Cook: 3 min | Total: 320 min

Servings: 4 servings

Ingredients

• 3–4 pounds beef short ribs
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 ounces) diced tomatoes
• 2 tablespoons chipotle peppers in adobo sauce, chopped
• 1 cup beef broth
• 2 ounces dark chocolate (70% cacao or higher), chopped

Instructions

1. Preheat the oven to 325°F (163°C).
2. Season the short ribs generously with salt and pepper.
3. In a large Dutch oven, heat the olive oil over medium-high heat. Add the short ribs and sear on all sides until browned, about 8 minutes total. Remove the ribs and set aside.
4. In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
5. Stir in the diced tomatoes and chipotle peppers, scraping up any browned bits from the bottom of the pot.
6. Return the short ribs to the pot and pour in the beef broth. The liquid should partially cover the ribs.
7. Bring the mixture to a simmer, then cover and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
8. Remove the pot from the oven and place it on the stovetop over low heat. Stir in the chopped dark chocolate until melted and the sauce is smooth.
9. Adjust seasoning with additional salt and pepper if needed. Serve the short ribs with the sauce spooned over the top.

Nutrition

• Calories: 650 kcal
• Fat: 45 g
• Carbs: 10 g
• Protein: 50 g

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Before I get started, let’s gather our ingredients. For this recipe, you’ll need:

• 3-4 pounds of beef short ribs
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 can (14 oz) of diced tomatoes
• 2 tablespoons of chipotle in adobo sauce
• 1 cup of beef broth
• 2 ounces of dark chocolate (70% cacao or higher)
• 2 tablespoons of olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

First, I like to prepare my short ribs by seasoning them generously with salt and pepper. This simple step lays the foundation for the flavor profile of the dish. Next, in a heavy-bottomed pot or Dutch oven, I heat the olive oil over medium-high heat. Once it’s hot, I carefully add the short ribs, searing them on all sides until they develop a deep, golden brown crust. This step adds incredible depth to the overall flavor.

Once the ribs are browned, I remove them and set them aside. In the same pot, I add the diced onion and sauté until it’s translucent, usually about 5 minutes. Then, I stir in the minced garlic and cook for an additional minute until fragrant. Incorporating the garlic with the onion builds a wonderful aroma that fills my kitchen.

Next, I return the short ribs to the pot and add the diced tomatoes, chipotle in adobo sauce, and beef broth. I gently stir everything together, making sure to scrape any brown bits off the bottom of the pot. This step is important as it contributes to the sauce’s richness. To finish off the flavor, I break the dark chocolate into pieces and stir it into the mix. The chocolate will melt down, providing a luxurious, earthy flavor that perfectly complements the heat from the chipotle.

Now, it’s time to braise. I cover the pot and reduce the heat to low, letting it simmer for about 2.5 to 3 hours. You want the meat to be so tender that it falls off the bone. If you prefer, you can also place the covered pot in an oven preheated to 300°F (150°C) for the same amount of time, which helps create an even, consistent heat.

Once the cooking time is up, I carefully remove the short ribs and let them rest. Meanwhile, I can reduce the sauce slightly over medium heat, allowing it to thicken and develop even more flavor. Finally, I serve the short ribs with a generous ladle of sauce over the top, garnished with fresh cilantro for an aromatic finish.

These Chocolate-Chipotle Braised Short Ribs have a unique flavor profile that’s sure to impress anyone willing to try a more adventurous palate. Enjoy your culinary masterpiece!

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