Saturday, February 13, 2010
Chocolate Braised Short Ribs
I'll try anything with chocolate! Chocolate Braised Short Ribs Serves 4 Ingredients: 4 tablespoons Wildtree Jamaican Jerk Seasoning 3 lb beef short ribs, cut into 4-inch pieces 1 cup onion chopped 1 1⁄2 tablespoons Wildtree Natural Grapeseed Oil 2 medium carrots, chopped 2 celery ribs, chopped 1 cup beef broth 1 (12 ounce) bottle chocolate flavored or regular stout beer 1 (14 ounce) can diced tomatoes 3 tablespoons semisweet chocolate chips Place oven rack in lower third of oven and preheat to 375°F. Pat ribs dry and arrange in 1 layer in a shallow baking pan or shallow dish, then generously coat all sides of ribs with Wildtree Jamaican Jerk Seasoning. Heat oil in a large oven proof pot or Dutch oven over high heat until hot but not smoking; quickly brown ribs on all sides without crowding, in batches if necessary, about 1 minute per side. Transfer meat to a large plate, then add onions, carrots, celery to pot and cook over moderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes. Stir in broth, beer, diced tomatoes, and chocolate chips; add ribs with juices and remaining spices accumulated on plate and bring to a boil, uncovered. Cover pot and transfer to oven, braise until meat is very tender, 2 to 2 1/2 hours. Skim off excess fat from surface of sauce and serve. Tip: These ribs can be made the day before and still retain great flavor. Simply pour ribs and sauce in an airtight container and refrigerate overnight. On the following day skim off fat that has accumulated on top of meat, place ribs and sauce in a pot and reheat in a 350 degree oven until heated through.