Braised Short Ribs with Espresso Peanut Butter Glaze
This is comfort food at its best. Don’t let the long cook time or the extensive list of ingredients put you off – dish comes together fairly quickly and spends the rest of the afternoon simmering away on the stovetop, yielding meltingly soft beef and a complex sauce that layers roasty coffee and cocoa with smoky chipotle and rich Peanut Butter & Co. Dark Chocolatey Dreams.
All you need is a bed of fluffy rice or soft polenta to soak up the sauce, and you’ve got yourself a meal fit for company (or just for a cold winter’s evening).
- Yield:4 servings
- Prep Time:20 minutes
- Cook Time:3 hours 30 minutes
- Total Time:3 hours 50 minutes
4 pounds bone-in beef short ribs
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp olive oil
2 medium carrots, diced
2 stalks celery, diced
1 medium yellow onion, sliced
6 cloves garlic, minced
1 tbsp cocoa powder
2 tsp chili powder
1 1/2 cups dark beer (or beef stock)
1 cup beef stock
1/2 cup espresso (or strong brewed coffee)
1/4 cup tomato paste
2 chipotle peppers in adobo sauce, minced
2 bay leaves
1 cinnamon stick
4 allspice berries
Pat the short ribs dry, and season all over with salt and pepper.
In a large, heavy-bottomed Dutch oven set over medium-high heat, heat the olive oil. Add the short ribs and sear until well browned on all sides, then transfer to a platter.
Add the carrots, celery and onions to the Dutch oven and saute for about 5 minutes or until the onions are soft and translucent. Add the garlic, cocoa, and chili powder, and cook for one minute more.
Stir in the beer and deglaze the pan, making sure to scrape up any browned bits that are stuck to the bottom of the pan. Stir in the beef stock, espresso, tomato paste, chipotles, bay leaves, cinnamon, and allspice.
Return the seared short ribs to the Dutch oven. Bring the mixture to a simmer, then reduce heat to low and cook for 2-3 hours, or until the ribs are very tender and falling off the bone.
Remove the short ribs and transfer to a shallow baking dish. Cover with foil to keep warm.
Skim most of the fat from the sauce, then stir in the Peanut Butter & Co. Dark Chocolatey Dreams. Increase heat to medium high, and simmer for 15-20 minutes or until reduced and slightly thickened. Add the short ribs to the pan and simmer for 5 minutes to warm through before serving.