Chipotle Cocoa Short Ribs Over Creamy Grits
Ingredients
- 2 Tbs. extra-virgin olive oil
- 3 lb. (1.5 kg) bone-in beef short ribs (about 6 to 7 ribs)
- Kosher salt and freshly ground pepper
- 1 medium onion, chopped or sliced
- 3 bacon slices, diced into small pieces
- 5 small carrots, chopped into large pieces
- 5 celery stalks, chopped into large pieces
- 8 garlic cloves, minced
- 1 Tbs. all-purpose flour
- 3 chipotles in adobo sauce, deseeded, plus 1 Tbs. of adobo sauce from the can
- 1 1/4 cup (10 fl. oz./310 ml) beef stock
- 3/4 cup (6 fl. oz./180 ml) red wine
- 1/4 cup (2 fl. oz./60 ml) tamari or soy sauce
- 1 Tbs. brown sugar
- 2 tsp. cocoa powder
- 1/2 tsp. cumin
- 2 bay leaves
- Chopped fresh parsley for garnish
Instructions
Chipotle-Cocoa Short Ribs Over Creamy Grits serves 6 original recipe by Williams-Sonoma.
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