Chocolate shop braised short ribs with glazed Vegetables

Serves 3-4 people


Ingredients (Short Ribs)

1 bottle of Chocolate Shop
3.5 pounds bone-in short rib
1 teaspoon Kosher salt
½ teaspoon pepper
1 teaspoon cocoa powder
¼ cup chopped carrots
¼ cup chopped onion
¼ cup chopped celery
¼ cup button mushroom
15 peppercorns
1 teaspoon corn starch
4 sprigs parsley
3 crushed garlic cloves, with skin
1 quart low sodium beef broth

Ingredients (Vegetables)

1 cup pearl onions, peeled
1 cup baby carrots
1 cup button mushrooms, cut in half
1 cup thumb sized baby potatoes, peeled
1 tablespoon minced parsley
1 tablespoon finely chopped chives
1 tablespoon lemon zest
1 tablespoon lemon juice
2 tablespoons unsalted butter
1 tablespoon honey
¾ cups chicken stock


Mix Chocolate Shop wine and low sodium beef broth in a saucepan and bring to a boil. Boil until alcohol evaporates (about 10-15 minutes), and set aside to simmer on low heat.

Trim fat from short rib and season with salt, pepper, and cocoa powder Heat olive oil in pan and sear short rib evenly until nice and brown (about 15-20 minutes per side) Drain excess fat, transfer to plate, and set aside.

In the same pan, sauté carrots, onion, celery, mushrooms, peppercorns, corn starch, and garlic until brown. Deglaze pan with ½ cup of Chocolate Shop and broth mixture - be sure to stir and scrape the bottom of the pan. Layer the short rib over vegetables and cover with remaining Chocolate Shop and broth mixture. Add 4 sprigs of parsley. Cover and simmer on low heat for 2-3 hours. Once short rib is tender, remove it from the pan and remove the bone, trim meat, and set aside.

Carefully strain remaining Chocolate Shop and broth mixture from vegetables, into a new sauce pan and simmer until reduced by half. Season with salt, pepper, and lemon juice and set aside.

Return vegetables to original sauce pan. Add butter, honey, and chicken broth and bring to a boil. Simmer until chicken stock evaporates and vegetables are glossy. Season with salt and pepper to taste. Garnish with parsley, chives, and lemon zest.

Recipe by Lexy Furkioti