Passover, Easter, Mother’s Day, Father’s Day, Memorial Day– it seems every year, holiday meals lack creativity, variety and flavor! This month I’m offering a simple slow-cook short ribs recipe that spends most of the time in the oven. If you are stuck on tradition for the next holiday meal, make traditional side dishes and explore some fun entrée options– almost everything goes with short ribs. The short portion of the rib bone has a good amount of fat that cooks out, but leaves the meat super tender and delicious. This is a great Saturday or Sunday dish since can let it slow cook in the oven for most of the afternoon.
This recipe requires the use of a Dutch oven or a large pot with a heavy bottom that can be placed in the oven. It can be cooked on the stovetop, but I find the oven evenly distributes the heat in a way that cooks the ribs perfectly. Serve with your favorite side dishes. Once you try this recipe, you will revisit it over and over again!
Chef Michael’s Cocoa & Coffee Crusted Slow Roasted Short Ribs
INGREDIENTS
4 lbs short ribs (excess fat trimmed off)
1/4 cup espresso coffee
1/4 cup unsweetened cocoa powder
2 tablespoons extra virgin olive oil
2 sprigs fresh rosemary
4-5 sprigs fresh thyme
2 tablespoons kosher salt
1 tablespoons freshly ground black pepper
1 medium yellow onion, peeled and rough chopped
3 garlic cloves, smashed with skin on
2 carrots, peeled and rough chopped
2 celery stalks, rough chopped
1 can of whole tomatoes (14 oz.)
2 cups dry red wine
2-3 cups beef stock
2 bay leaves
PREPARATION
Preheat oven to 350 degrees. In a small bowl, whisk the espresso and cocoa powder together. Over a medium heat, add two tablespoons of olive oil to a large heavy bottomed pot or Dutch oven. Add fresh herbs to infuse the oil with the herb flavors. Cook for two minutes, but do not brown the herbs.
While herbs are in the oil, cover the ribs with kosher salt and pepper and then gently rub each rib on all sides with the espresso and cocoa mixture.
Remove the herbs. In several batches, place ribs into the hot oil and brown on all sides, for about eight minutes. Once ribs are browned on all sides, remove from the pot and add vegetables, cook for eight to ten minutes until vegetables soften and slightly browned. Add about one cup of wine to deglaze the pot. Scrape the bottom of the pot with a wooden spoon to loosen any bits. Place the ribs back into the pot and add tomatoes, remaining wine and bay leaves. Add enough beef stock to almost cover the ribs, but not fully. Bring the liquid to a simmer and then place the pot in the oven.
Cook for 90 minutes at a low simmer, turn the ribs and cook for another 60-90 minutes until meat is so tender, it comes away easily from the bone when poked.
Remove from the oven and transfer the ribs to a sheet pan and veggies to a plate. Remove bay leaves and return the liquid to the stovetop to reduce. Simmer the liquid while skimming the surface from time to time. While the braising liquid is simmering, turn the oven to broil and place sheet pan with ribs under the broiler for two minutes to get a slight char on the meat. Transfer the browned, tender ribs to the cooking liquid on the stove and add the vegetables as well to heat everything through. Serve immediately and enjoy!
Michael Love is the Executive Chef for both Epicure locations in South Florida and is the author of “The Salvage Chef Cookbook” (Skyhorse Press, November 2014). Like him on Facebook (MiamiChefMichael) and follow on Instagram & Twitter @lovecancook.
