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Chocolate Chipotle Beef Short Ribs

Chipotle Chocolate Short Ribs of Beef

Serves 6 (2 ribs each)
Level of Difficulty: moderate

For the Ribs:
12 short ribs of beef each two inches thick
Sea salt to taste
Fresh ground pepper to taste
2 tablespoons of butter melted
½ teaspoon of extra virgin olive oil

Mix the olive oil with the butter. Season the ribs with the salt and pepper. Sear the ribs on all sides in a heavy bottom skillet. Sear until browned on all sides. Place in a casserole dish coated with olive oil or olive oil spray. Pour the sauce over the ribs and bake for two hours at 350 F. or until fork tender. Baste during the cooking process with the sauce.

For the Chipotle Chocolate Sauce:

2 lbs of fresh tomatoes, diced
8 ounces of fresh tomato puree
6 tablespoons of red wine vinegar
1/3 cup of brown sugar **
1 sweet onion diced
1 tablespoon of olive oil
½ teaspoon chipotle peppers in Adobo sauce
3 tablespoons of Worchestire sauce
2 ounces of dark chocolate chopped **
3 tablespoons of roasted garlic mashed
¼ cup of butter melted
1 cup of good quality demi glace

For the Sauce:
Saute’ onions in olive oil. Add the tomatoes, puree and roasted garlic. Add other ingredients and simmer for thirty minutes or until thickened. Follow instructions above.

** Splenda now has a product that combines Splenda with brown sugar. Or you can use natural cane brown sugar or molasses.

** If you want to skip chocolate you can. Although you can use 3 tablespoons of carob mixed with two tablespoons of water.

Chef Mary Beth is a Certified Executive Pastry Chef and a Certified Chef de Cuisine through the American Culinary Federation. She is also a member of the IACP and The James Beard Foundation. Live by the motto: Eat more chocolate.

Visit Chef Mary Beth Johnson, CEPC, CCC's website Creative Arts and Media.


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