Choosing between sweet and savory is not something we wish upon anyone. This recipe from Top Chef alum Candice Kumai will save guests from indecision and give booze-soaked stomachs sustenance.
Chocolate Cinnamon Short Ribs
2 lb. beef short ribs
1 tbsp. olive oil
1 yellow onion, roughly chopped
4 cloves garlic, minced
2 cinnamon sticks, whole
1 tsp. star anise
1 tsp. whole cloves
2 c. chicken stock
2 c. red wine (cabernet, syrah, or zinfandel)
1 c. Pure Dark Serious Slab chocolate, finely chopped
Sea salt to taste
1. Remove short ribs from their package and rinse under cold water. Pat dry.
2. Season ribs well with sea salt and heat olive oil in a large cast-iron pan or Dutch oven over medium-high heat.
3. Place a few of the short ribs in the pan, being careful not to crowd.
4. Brown well on all four sides.
5. As ribs are browned, transfer them to a 13-by-9-inch baking dish and continue to brown the remaining meat until all ribs are in the baking dish.
6. Reduce heat to medium and add chopped onion; cook until fragrant (5-10 minutes).
7. Add the garlic and cook for another minute. Stir in the spices and cook 5 minutes longer.
8. Put the ribs back in the pan/Dutch oven and pour in the chicken stock and red wine. Cover and cook on low for approximately 30 minutes.
9. Mix in dark chocolate until fully melted.
10. Transfer back to the baking dish and cover with foil. Cook another 1-2 hours at 300º (uncover for the last 20 minutes).
11. Serve with Pure Dark chocolate shavings.
Photo: Jason Caslow / Courtesy of Pure Dark
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