Chocolate and Red Wine Braised Short Ribs
INGREDIENTS:
- 3 tbsp. olive oil
- 3 lb. bone-in short ribs
- Kosher salt and freshly ground black pepper, to taste
- 3 tbsp. unsweetened cocoa powder
- 1 tbsp. Ancho chili powder
- 5 cloves garlic, smashed
- 2 stalks celery, chopped
- 1 large yellow onion, chopped
- 1⁄4 cup tomato paste
- 3 cups full-bodied red wine, such as nero d’avola
- 2 cups beef stock
- 2 bay leaves
- 2 tbsp. dark brown sugar
- 1 tbsp. Worcestershire sauce
- 2 tbsp. balsamic vinegar
- ¼ tsp. cayenne pepper
- 3 tbsp. semi-sweet chocolate (I just used 3 tbsp. chocolate chips)
- 2 tbsp. unsalted butter
DIRECTIONS:
- Heat oven to 300°F. Heat oil in an 8-qt. Dutch oven over medium-high heat. Season ribs with salt and pepper; rub with cocoa powder and chili powder.
- Working in batches, cook ribs, turning as needed, until browned, 8–10 minutes; transfer to a plate.
- Add garlic, celery and, onion to pan; cook until soft, 6–8 minutes. Add tomato paste; cook 3 minutes. Add wine; reduce by half, 4–6 minutes. Return ribs to pan and add stock, bay leaves, sugar, Worcestershire, vinegar and cayenne; bring to a boil. Cover and bake until beef is very tender, 2 to 2½ hours. Transfer ribs to a plate; discard bones. Slice ribs in half crosswise.
- Spoon fat from surface of sauce. Place pan over medium-high heat and add semi-sweet chocolate; simmer until liquid is reduced to about 2 cups, 10 – 15 minutes, then strain into a bowl. Stir in butter and season with salt and pepper to taste.
- Serve short ribs and sauce over polenta, mashed potatoes, or any other creamy starch that will sop up the deliciousness.
© Recipe and Photo courtesy of Allons Eat. All rights reserved.
FEBRUARY WINE CLUB:
High Camp
Estate Reserve
Paso Robles, California
BOLD WINE STYLE
This complex wine is Bordeaux inspired, with a touch of Sangiovese, adding fresh acidity and qualities of fruit forwardness. The tannic structure offers beautiful age ability. Bordeaux-forward aromatics, with bright acidity and fresh fruit notes. It highlights flavors of cherry, raspberry, blackberry, cassis, subtle smoke and spice.
Analysis: 14.5% alcohol / volume
Varietal: 55% Cabernet Sauvignon, 25% Petite Sirah, 15% Petite Verdot, 5% Sangiovese
pH: 3.63
Vineyard: 100% Estate Fruit from San Miguel, Paso Robles, AVA
Aging: Aged in 40% new French oak to create strong, but refined and balanced tannins
Cases: 360
ADDITIONAL FOOD PAIRING RECOMMENDATIONS:
Pairs well with braised short rib, duck confit, smoked sausage.
Information & Photos © High Camp – All Rights Reserved.
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