These melt-in-your-mouth braised short ribs are the ultimate comfort food for entertaining or a special weekend dinner. The secret ingredient? A touch of cocoa powder that adds incredible depth to the rich, velvety sauce without any chocolate flavor. Slow-braised until fork-tender, these grass-fed beef short ribs are surprisingly hands-off once they go into the oven, making them perfect for impressing guests while you relax. Serve over creamy polenta to soak up every bit of that luxurious sauce.
Ingredients for Chocolate & Red Wine Braised Short Ribs
For the short ribs:
- 2 pounds (900 grams) bone-in grass-fed beef short ribs, cut into 5 ounces (140 grams) pieces
- 2 tablespoons unsweetened cocoa powder, divided
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil or neutral oil
For the braising liquid:
- 1 large carrot, cut into 2-inch chunks
- 2 celery stalks, cut into 2-inch chunks
- 1 medium yellow onion, cut into large chunks
- 1 tablespoon minced garlic (about 3 cloves)
- 2 tablespoons tomato paste
- 1 cup (240 ml) dry red wine (such as Cabernet Sauvignon or Merlot)
- 4 cups (960 ml) beef stock
- 4-5 sprigs fresh thyme
- 3-4 sprigs fresh rosemary
- 2-3 sprigs fresh oregano
- 3 bay leaves
- Salt and freshly ground black pepper to taste
Method for Braised Short Ribs
Preheat the oven to 350°F (175°C).
Pat the short ribs dry with paper towels. In a small bowl, combine the salt, pepper, and 1 tablespoon of cocoa powder. Rub this mixture evenly over all sides of the short ribs.
Heat the oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if necessary, sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Transfer the seared ribs to a plate and set aside.
Reduce heat to medium. In the same pot, add the carrot, celery, onion, and garlic. Sauté for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and develop some color.
Add the tomato paste and stir well to coat the vegetables, cooking for 1-2 minutes until the paste darkens slightly and becomes fragrant.
Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 3-4 minutes, until it becomes syrupy.
Return the short ribs to the pot, nestling them among the vegetables. Pour in the beef stock until the ribs are just covered (add more stock or water if needed). Add the thyme, rosemary, oregano, and bay leaves. Season with a pinch of salt and pepper.
Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid or aluminum foil. Transfer to the preheated oven and braise for 1½ to 2 hours, or until the meat is fork-tender and pulled away from the bone.
Carefully remove the pot from the oven. Transfer the short ribs to a serving platter and tent loosely with foil to keep warm.
Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the vegetables to extract all the flavorful juices. Discard the solids.
Let the liquid rest for a few minutes, then skim off any excess fat from the surface. Bring the liquid to a simmer over medium heat. Add the remaining 1 tablespoon of cocoa powder (or more to taste) and whisk to combine. Let the sauce reduce for 10-15 minutes until it thickens to a rich, coating consistency.
Taste and adjust seasoning your braised short ribs with salt and pepper as needed. Pour the sauce over the braised short ribs or serve alongside.
Braised Short Ribs Recipe Notes
Ask your local butcher to cut the short ribs into 5 oz (140 g) pieces for you—they’ll be happy to help! If you’re having trouble sourcing short ribs, oxtail makes an excellent substitute and works beautifully with this same braising method.
Quick Creamy Polenta: Bring 4 cups of water or chicken stock to a boil with 1 teaspoon of salt. Slowly whisk in 1 cup of polenta (cornmeal) in a steady stream. Reduce heat to low and cook, stirring frequently, for 15-20 minutes until thick and creamy. Stir in 2 tablespoons of butter and ¼ cup of grated Parmesan cheese. Season with salt and pepper to taste. Serves 4.
Storage: Store your leftover braised short ribs in an airtight container in the refrigerator for up to 3 days. The flavors deepen beautifully overnight. Reheat gently on the stovetop or in a 300°F (150°C) oven.
Delicious Chocolate & Red Wine Braised Short Ribs with Creamy Polenta for 2
3-4
servingsElevate your next dinner party with these melt-in-your-mouth braised short ribs, a masterclass in deep, savory flavor. The secret lies in a subtle addition of cocoa powder, which lends an earthy complexity to the velvety sauce without a hint of sweetness. Using premium grass-fed beef, this dish simmers to fork-tender perfection with minimal effort. It’s a “set-it-and-forget-it” showstopper that leaves you free to enjoy your guests’ company.
Ingredients
- For the short ribs
2 lbs (900 g) bone-in grass-fed beef short ribs, cut into 5 oz (140 g) pieces
2 tbsps unsweetened cocoa powder, divided
2 tsps Kosher salt
1 tsp freshly ground black pepper
2 tbsps olive oil or neutral oil
- For the braising liquid
1 large carrot, cut into 2-inch chunks
2 celery stalks, cut into 2-inch chunks
1 medium yellow onion, cut into large chunks
1 tbsp minced garlic (about 3 cloves)
2 tbsps tomato paste
1 cup (240 ml) dry red wine (such as Cabernet Sauvignon or Merlot)
4 cups (960 ml) beef stock
4-5 sprigs fresh thyme
3-4 sprigs fresh rosemary
2-3 sprigs fresh oregano
3 bay leaves
Salt and freshly ground black pepper to taste
Directions
- Preheat the oven to 350°F (175°C).
- Pat the short ribs dry with paper towels. In a small bowl, combine the salt, pepper, and 1 tablespoon of cocoa powder. Rub this mixture evenly over all sides of the short ribs.
- Heat the oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches if necessary, sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Transfer the seared ribs to a plate and set aside.
- Reduce heat to medium. In the same pot, add the carrot, celery, onion, and garlic. Sauté for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and develop some color.
- Add the tomato paste and stir well to coat the vegetables, cooking for 1-2 minutes until the paste darkens slightly and becomes fragrant.
- Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 3-4 minutes, until it becomes syrupy.
- Return the short ribs to the pot, nestling them among the vegetables. Pour in the beef stock until the ribs are just covered (add more stock or water if needed). Add the thyme, rosemary, oregano, and bay leaves. Season with a pinch of salt and pepper.
- Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid or aluminum foil. Transfer to the preheated oven and braise for 1½ to 2 hours, or until the meat is fork-tender and pulled away from the bone.
- Carefully remove the pot from the oven. Transfer the short ribs to a serving platter and tent loosely with foil to keep warm.
- Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the vegetables to extract all the flavorful juices. Discard the solids.
- Let the liquid rest for a few minutes, then skim off any excess fat from the surface. Bring the liquid to a simmer over medium heat. Add the remaining 1 tablespoon of cocoa powder (or more to taste) and whisk to combine. Let the sauce reduce for 10-15 minutes until it thickens to a rich, coating consistency.
- Taste and adjust seasoning with salt and pepper as needed. Pour the sauce over the short ribs or serve alongside.
Notes
- Ask your local butcher to cut the short ribs into 5 oz (140 g) pieces for you—they’ll be happy to help! If you’re having trouble sourcing short ribs, oxtail makes an excellent substitute and works beautifully with this same braising method.
- Quick Creamy Polenta: Bring 4 cups of water or chicken stock to a boil with 1 teaspoon of salt. Slowly whisk in 1 cup of polenta (cornmeal) in a steady stream. Reduce heat to low and cook, stirring frequently, for 15-20 minutes until thick and creamy. Stir in 2 tablespoons of butter and ¼ cup of grated Parmesan cheese. Season with salt and pepper to taste. Serves 4.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen beautifully overnight. Reheat gently on the stovetop or in a 300°F (150°C) oven.
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