Dark Chocolate And Stout Braised Ribs Recipes

STOUT BEER BRAISED SHORT RIBS

Steps:

• Preheat oven to 300 degrees.
• Pat the short ribs dry with a paper towel and season generously with salt and pepper. Heat the oil in a large Dutch oven, over medium high heat. Brown the short ribs on all sides, about 2-3 minutes per side, working in batches if necessary. Remove browned short ribs to a plate and discard most of the fat, leaving about 2 tablespoons in the pot.
• Lower the heat to medium and add the onions, garlic, carrots, celery and leek. Cook for about 5 minutes, stirring occasionally, until softened and fragrant. Add the flour and cook, stirring constantly, until well combined.
• Add the beer and beef broth and, using a wooden spoon, scrape all the brown bits from the bottom of the pot. Then, stir in the brown sugar, bay leaves and thyme sprigs. Add the short ribs and bring to a boil. Once boiling, cover and transfer to the oven.
• Cook until the short ribs are very tender, about 3 hours.
• Option #1 - Serve same day. Remove pot from the oven and carefully scoop out the ribs from the pot. Remove the bones and tendons, being careful not to shred the meat. Reserve. Strain the liquid through a fine-meshed sieve into a clean saucepan. Stir in the mustard and cook the sauce until it's reduced to a consistency thick enough to coat the back of a spoon, removing the excess fat as it rises to the surface. Season sauce to taste with salt and pepper. If the short ribs have cooled, you can add them to the sauce to reheat them.
• Option #2 - Make one day ahead. Remove pot from the oven and let it cool to room temperature. Carefully remove ribs from the liquid and remove bones and tendons, being careful not to shred the meat. Strain the liquid through a fine-meshed sieve, getting rid of the veggies. Return the short ribs to the sauce and refrigerate overnight. The next day, the fat will have solidified on the surface. Remove it and discard. Remove the ribs and heat the sauce. Then, run the sauce through a fine-meshed sieve again, into a clean saucepan. Stir in the mustard and cook the sauce until it's reduced to a thick consistency. Season sauce to taste with salt and pepper. Add the short ribs to the pan to reheat.
• Serve, garnished with chopped parsley or thyme sprigs.

DARK CHOCOLATE AND STOUT BRAISED RIBS

Steps:

• Put the oven rack on the top shelf and preheat your oven to broil. Cut the racks into individual ribs and salt them on the meat side. Put them into a baking sheet and broil for 10-12 minutes, until they are golden. Remove them from the oven and turn the temperature down to 325 degrees Fahrenheit.
• Heat the oil in a large braising pot on medium-high heat then add the onion. Let it cook for 3-4 minutes then add the carrot and celery. Continue to cook, stirring occasionally, until the veggies are well-browned, about 7-8 minutes. Turn the heat down if needed. Add the garlic and cook for 1 minute more.
• Transfer the cooked veggies to your blender and add 2 cups of water, and the chipotles in adobo sauce. Blend on high until smooth then pour back into the braising pot. Add another ½ cup of water to your blender to clean it out then add this to the pot, too.
• Add the beer, brown sugar, fish sauce, espresso powder, and chocolate to the pot and heat the sauce until the chocolate melts. Remove the pot from the heat.
• Add the ribs to the pot, stacking them on end as best as you can. Put the lid on the pot and put it into your oven to braise for 4-5 hours.
• The ribs can easily be served directly from the pot. But if you'd like to thicken the sauce a little, remove the ribs from the pot, mix a little water into the cornstarch and add this to the pot. Stir the pot over medium heat until the sauce thickens, about 1-2 minutes. Season the sauce to taste with salt and pepper.

BRAISED SHORT RIBS WITH CHOCOLATE AND ROSEMARY

Steps:

• Heat heavy large pot over medium heat. Add pancetta and sauté until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Sprinkle ribs with salt and pepper. Working in batches, brown ribs in drippings in pot over medium-high heat until brown on all sides, about 8 minutes per batch. Transfer to plate. Add onions and next 4 ingredients to pot. Cover, reduce heat to medium, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add wine. Boil uncovered until liquid is reduced by half, scraping up browned bits, about 5 minutes. Add broth, tomatoes, parsley, thyme, bay leaf, and pancetta. Return ribs to pot, cover partially, and simmer 1 1/2 hours. Uncover and simmer until rib meat is tender, stirring occasionally, about 1 1/2 hours longer.
• Transfer ribs to plate; discard bay leaf. Spoon fat from surface of sauce. Boil sauce until beginning to thicken, about 8 minutes. Reduce heat to medium. Add chocolate, cocoa powder, and rosemary; stir until chocolate melts. Season to taste with salt and pepper. Return ribs to pot. Simmer to rewarm, about 5 minutes.

BRISKET BRAISED IN PORTER

Steps:

• Position rack in center of oven and preheat to 350°F. Mix first 5 ingredients in small bowl. Rub herb mixture all over brisket. Heat bacon fat in heavy extra-large wide ovenproof pot over medium-high heat. Add brisket to pot and cook until deep brown, about 5 minutes per side. Transfer brisket to platter or rimmed baking sheet. Add 2 cups broth to pot and bring to boil, scraping up browned bits from bottom of pot. Stir in porter, prunes, bay leaves, and brown sugar; bring to boil. Return brisket to pot, fat side down; scatter onion slices over to cover meat, then add garlic.
• Cover pot; place in oven and braise brisket 1 hour. Remove pot from oven; uncover and turn brisket over so that onion slices fall into liquid in pot. Return pot to oven and braise uncovered 30 minutes. Add 1 cup broth. Cover and bake 1 hour 30 minutes longer.
• Transfer brisket to platter or rimmed baking sheet; add 1 more cup broth to liquid in pot, then add mushrooms and carrots. Return brisket to pot. Cover and return to oven; braise until meat and carrots are very tender, adding more broth by cupfuls, if needed, to cover vegetables, about 45 minutes longer. Cool slightly. Refrigerate uncovered until cold, then cover and keep chilled at least 1 day and up to 2 days.
• Preheat oven to 350°F. Spoon off any fat from surface of brisket pan juices and discard. Transfer brisket to cutting board. Thinly slice brisket across grain. Place brisket slices in large roasting pan. Bring pan juices with vegetables in pot to boil. Whisk in mustard and 1 tablespoon vinegar. Season to taste with salt and pepper, adding more vinegar by teaspoonfuls, if desired. Pour pan juices and vegetables over brisket in roasting pan. Cover roasting pan tightly with heavy-duty foil and cook in oven until brisket slices and vegetables are heated through, about 1 hour 15 minutes. Serve meat with vegetables and sauce.

STOUT-BRAISED SHORT RIBS

Steps:

• Put oven rack in lower third of oven and preheat oven to 375°F.
• Stir together brown sugar, paprika, curry powder, cumin, pepper, salt, and mustard in a small bowl until combined.
• Pat ribs dry and arrange in 1 layer in a shallow baking pan or a shallow dish, then generously coat all sides of ribs with spice mixture. Marinate, uncovered and chilled, 1 hour.
• Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
• Heat oil in pot over high heat until hot but not smoking and quickly brown ribs on all 3 meaty sides (but not bone side) without crowding, in batches if necessary, about 1 minute per side. Transfer meat to a large plate, then add leeks, carrots, celery, and bay leaves to pot and cook over moderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add garlic and cook, stirring, 1 minute.
• Add broth, beer, and tomatoes with their juice, then add ribs with any juices and remaining spices accumulated on plate and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2 1/2 hours.
• Skim off excess fat from surface of sauce. Discard bay leaves.

STOUT-BRAISED SHORT RIBS

Steps:

• Preheat the oven to 375 degrees F.
• Heat 3 tablespoons of the olive oil in a large Dutch oven or pot over high heat. Sprinkle the short ribs generously with salt and pepper on all sides and sear in batches if needed until brown, 4 to 5 minutes per side. Remove the meat from the pot to a large bowl and set aside.
• Add another 1 tablespoon of oil to the pot if needed. Add the onions and garlic to the pot and cook until lightly browned, 3 to 5 minutes. Scrape up any browned bits from the bottom of the pot using a wooden spoon. Add the carrots and celery and let cook for another minute or 2.
• Add the Irish stout to the pot and scrape up the bottom of the pot to remove any more browned bits. Bring to a simmer, then add the beef stock and season with salt and pepper. Return the meat, along with any juices, to the pot. Bring the stew to a simmer and cook uncovered for 20 minutes. Cover and braise in the oven until the short ribs are tender and can be shredded easily with a fork, about 2 hours.
• Serve on top of mashed potatoes if desired.