Chocolate Braised Short Rib Crostini with Caramelized Onions and Gruyère
My dear friend Ursula (who happens to be an amazing Chef and Pastry Chef) came up with this recipe for chocolate braised short ribs a few months back, it sounded so good that I immediately wanted to share it with you. Served with mashed potatoes or soft polenta, now that’s my idea of the perfect winter comfort food . But summer food it’s not. We had a few friends over this weekend, a perfect time to try this recipe out. It needed to be summer friendly so I lightened it up a bit. Instead of mashed potatoes I went with a snappy baguette, caramelized onions with lime and roasted garlic, and some micro arugula. Wow, these were tasty – and every bit as comforting as the mashed potatoes! The recipe is split up into two days so there’s not a lot to do the day of. Besides, braised food is always better the next day.
This is the final recipe in my CSA series, and I sure have enjoyed it. Over the past 4 months I’ve invited you into my kitchen and shared recipes with you based on what I received in my weekly CSA (community supported agriculture) share. I hope that I’ve inspired you to support your local farmers and eat seasonally as much as possible. So go ahead, sign up for your local CSA, or head out to the farmers market and pick up some favorite (and unfamiliar) fruits and veggies. Grab a bunch of fresh flowers, cook something new, and create a family favorite of your own.
**I just read about SiREN SeaSA – This is awesome.
“Siren SeaSA is an obsessively curated seafood subscription service that sources only the finest sustainably caught local seafood. Our goal is to connect fishermen directly to consumers who will, through their enthusiasm, encourage the next generation of fishermen to use more sustainable fishing methods”. **
We’re heading to Northern California for the summer (3 months, yay!) to work and visit with family and friends. I’m so excited to introduce you to some of my favorite people, places and of course, the food! Check back next week. ~Kelly
Hapa Ramen in just a few days!
CHOCOLATE BRAISED SHORT RIBS
Recipe by Ursula Gallichotte
Spice rub
3 T Garam Masala
1 T ground toasted fennel seeds
1 tsp ground chipotle powder
3 T cocoa powder (good quality)
1/4 cup flour
black pepper
salt
Method:
Whisk to combine.
4-5 lbs English style beef short ribs.
Coat ribs generously with spice rub.
Sear ribs over high heat in small groups, on all sides in a bit of olive oil.
3 -4 minutes per side. Don’t allow pan to burn, deglaze as needed.
Braising Vegetables;
celery, 2 ribs
carrots, 2 each
onions, 2
fennel, 1 bulbs
garlic, 4 cloves
Medium dice vegetables, peel and smash garlic.
Total 4 cups for 4-5 lbs ribs, veg layer should almost cover bottom of pan using.
Toss vegetables lightly in olive oil and roast in oven at 375 degrees until lightly browned.
Liquids;
chocolate beer, 2 cups
chicken stock, 1 cups
water, 1 cups
Total about 4 cups liquid per 4 lbs ribs. Heat liquids to boiling. Boil 5 – 10 minutes to reduce.
Add;
bay leaf, 2
thyme sprigs, 4
Add seared ribs, meaty side down, to vegetables in roasting pan. Add liquids and herbs. Liquid should be enough to come ½ way up the side of the pan.
Cover tightly with foil and braise at 275 degrees 3-4 hours until the meat is very tender and falling off the bones. Check hourly to see that liquids continue to cover the bottom of the pan, stir lightly and turn ribs.
Cool to room temp.
Refrigerate over night.
Remove fat layer.
Remove meat and separate from the bones. Discard bones, remove the fat and tough layer that holds the meat onto the bones, discard. Keep blocks of meat together as much as possible and reserve.
To make sauce;
Strain the mixture left in pan to separate liquid and vegetables. Press vegetables through a bit to extract as much liquid as possible.
Puree vegetables in food processor.
Heat liquid, add chicken stock if not enough volume. Add some of the pureed vegetables to thicken.
Reduce to desired flavor and consistency.
Remove from heat and whisk in 1/2 ounce grated unsweetened chocolate and 1 teaspoon unsalted butter.
Season with S & P
