This recipe is based on Robert del Grande’s filet of beef with a coffee chile sauce, which was adapted by Bon Appétit for short ribs, and then further adapted by us over the past four years. Our only real tweaks are the addition of cocoa, tomato paste, and wine. After mushroom risotto, this is probably our most-made dish to date.
Although it’s not easy to find the flanken style of short rib, which gives you a long bone flanked by well-marbled chuck meat, it’s well worth hunting, or talking your butcher into cutting them for you. The more common cut of short rib, with several short lengths of bone in it, tastes just as good, but shrinks into odd-looking shapes as it braises. Also, if your beef is aged at all (and it should be), it will absorb quite a lot of liquid, so you may need to add more broth halfway through the braising.
Chipotle chilies (left) are made from vine-ripened jalepênos that are smoked, then canned in adobo sauce or dried. The milder ancho chile (right) is a dried poblano, with milder heat and a raisiny, slightly bitter flavour.
We’ve also tried all kinds of heat levels. The dosage here is carefully measured to create a slow burn that has been approved even by people who claim not to like spicy food. But if you’re serving this to a table of daredevils, leave the seeds in the chipotle. Chef del Grande recommends polenta under this molten mahogany sauce, we do mashed potatoes with celery root and roasted garlic.
NOTES:
1. Carefully wash anything that’s come into contact with the chilies.
2. After an hour or so of braising, your neighbours might ring the doorbell.
Devil’s Food Short Ribs
Serves 6
6 pounds of meaty beef short ribs
salt and pepper
2 tsp. vegetable oil
one medium onion, peeled and quartered
3 cloves of garlic, peeled and coarsely chopped
1 tbsp. chopped chipotle in adobo
2 tsp. adobo sauce
2 medium (or 3-4 smaller) dried ancho chilies, reconstituted in boiling water, de-stemmed, seeds removed, coarsely chopped
2 tsp. tomato paste
1 tablespoon maple syrup, honey, or molasses
1 tablespoon lime juice
a pinch of salt
¾ C strong coffee
½ C red wine or port
1 to 3 C beef stock
2 tsp. cocoa powder
1. Preheat the oven to 325° F. Pour 2 C of boiling water over the dried ancho chiles, and let them reconstitute for 20 minutes, turning them occasionally.
2. Make a smooth paste of the second group of ingredients in a blender. If you are using a hand-held stick blender, use a deep container and be careful of splashing. It’s fun to cook with chiles, until someone loses an eye.
3. Season the ribs with salt and pepper. If you have lengths of meat with several bones in them, you might want to cut each in half, for easier handling. Heat oil almost to smoking in heavy Dutch oven, then working in batches, sear ribs for 2 to 3 minutes on each side. Remove ribs and turn the heat down.
4. Pour the chile paste into the hot pan amd cook over medium-low heat, scraping it back and forth with a spatula or wooden spoon for about 4 minutes, or until the paste has noticeably deepened in colour. Be careful of the fumes.
5. Add the third group of ingredients, (using just 1 C of the beef stock) and bring to a boil.
6. Add the ribs to the Dutch oven, making sure that all of them are at least partially immersed in the sauce. Put the lid on the pot, and put the pot in the oven for 3½ hours.
7. After 1½ hours, carefully remove the lid and check to make sure the ribs are still at least half immersed in liquid. If they’re not, now is the time to add more broth.
8. After 3 ½ hours, remove the pot from the oven and the ribs from the pot.
9. Patiently spoon all the fat off the top of the sauce, and if necessary, reduce the sauce over high heat for a few minutes. Garnish and serve.
Wow, looks absolutely delicious! I’ve just printed it out and I’m on my way to buy the groceries! I had planned to cook braised short ribs for supper and voila, it was your latest posting!
Oh my…some of my favorite things together. Chocolate and spice and coffee!!!
let me tell you that this dish is sooooo good …especially when it’s cooked by our 2 favorite chefs themselves
yummmy:) thanks for your tips i’d love to follow you.anyway happy new year ~~~~
What are your thoughts on brining short ribs? I’ve heard it recommended by some, but I’m not convinced it will enhance the end product or that it’s worth the extra step.
Hi Abigail,
I can’t imagine braised short ribs getting any more tender – they often fall right off the bone when you’re trying to serve them. I can see how brining might add needed softness if you’re grilling the ribs? I’ve only ever braised them, and usually for at least 3 hours, so brining seems like an extra un-needed step. I brined a turkey for the first time this year, and wow. I’ll be brining from now on. Thanks for the interesting question.
David
These ribs are incredible. I have served them at two different dinners and have come away looking like a rock star both times. Thank you both so much!
Jason, I still remember the wines you brought when we made these for you. You are a rock star.