Rescue Roast® Hot Chocolate Beef Short Ribs

Slow-cooked, fall-apart beef short ribs in a deep, glossy sauce with a subtle touch of Rescue Roast® Hot Chocolate.

By now, Rescue Roast® Hot Chocolate has officially escaped the dessert cupboard.

And this recipe proves exactly why.

These slow-cooked beef short ribs are rich, tender and deeply savoury, with tomato, herbs, beef stock and a small amount of Rescue Roast® Hot Chocolate powder adding extra depth to the sauce.

The result is not sweet.

It is dark, rich and intensely comforting.

Ingredients

• 1.5 kg beef short ribs
• 2 tablespoons cooking oil
• 1 large onion, roughly chopped
• 2 carrots, roughly chopped
• 2 celery stalks, chopped
• 3 cloves garlic, crushed
• 2 tablespoons tomato paste
• 3 cups beef stock
• 1 tablespoon Rescue Roast® Hot Chocolate powder
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and freshly ground black pepper
• Fresh parsley for serving

Method

1. Preheat your oven to 160°C.

2. Pat the short ribs dry with paper towel and season generously with salt and black pepper.

3. Heat the oil in a large ovenproof casserole dish or heavy pot over medium-high heat.

4. Brown the short ribs thoroughly on all sides.

Do this in batches if necessary.

Good browning creates a huge amount of flavour, so do not rush this step.

5. Remove the browned ribs and set them aside.

6. Add the onion, carrots and celery to the same pot.

Cook for approximately 5–7 minutes, stirring occasionally, until the vegetables begin to soften and colour.

7. Add the garlic and cook for another 30 seconds.

8. Stir in the tomato paste and cook for approximately 1 minute.

9. Slowly pour in the beef stock, scraping the bottom of the pot to release all the browned bits.

10. Add the Worcestershire sauce, thyme, rosemary and bay leaves.

11. Stir in 1 tablespoon of Rescue Roast® Hot Chocolate powder.

12. Return the short ribs to the pot.

The liquid does not need to completely cover the meat.

13. Bring everything to a gentle simmer.

14. Cover the pot and transfer it to the oven.

15. Cook for approximately 3–3½ hours, or until the meat is extremely tender and begins pulling away from the bone.

Finish the Sauce

Carefully remove the short ribs from the pot and keep them warm.

Remove the bay leaves.

If you prefer a smooth sauce, strain out the vegetables or blend the sauce carefully.

Place the pot over medium heat and simmer uncovered until the sauce reduces and becomes glossy.

Taste and adjust the salt and pepper.

Return the short ribs to the sauce just before serving.

Why Add Hot Chocolate?

The Rescue Roast® Hot Chocolate is being used as a flavour enhancer rather than as a sweet ingredient.

A small amount helps give the sauce:

• Deeper colour
• More body
• A subtle roasted character
• Extra richness
• A slightly more complex finish

The finished dish should still taste unmistakably like slow-cooked beef.

The chocolate is the secret ingredient, not the main event.

The Important Rule

Do not be tempted to throw half the bag into the pot.

One tablespoon is plenty for this recipe.

You can always taste the sauce towards the end and add another teaspoon if you want slightly more depth.

Add Mushrooms

Brown approximately 250 g of mushrooms after cooking the onion and vegetables.

Then continue with the recipe as normal.

The earthy mushroom flavour works beautifully with the beef and subtle roasted notes from the Hot Chocolate.

Rescue Roast® Coffee & Hot Chocolate Short Ribs

If you want an even deeper sauce, replace approximately ½ cup of the beef stock with strong brewed Rescue Roast® coffee.

Coffee and chocolate both complement the rich roasted flavour of slow-cooked beef.

Used carefully, neither should dominate.

They simply make the sauce taste as though it has been cooking for even longer.

Slow-Cooker Version

Brown the short ribs in a frying pan first.

Soften the vegetables and garlic, then transfer everything to a slow cooker.

Add the remaining ingredients and cook:

• Low: 7–8 hours
• High: 4–5 hours

The ribs are ready when the meat is tender enough to pull apart easily with a fork.

How to Serve Them

These short ribs deserve something capable of soaking up all that sauce.

Serve them with:

• Creamy mashed potatoes
• Buttery polenta
• Roasted potatoes
• Rice
• Fresh crusty bread

Spoon plenty of the reduced sauce over the meat and finish with fresh parsley.

Perfect for a Slow Sunday Lunch

This is not a rushed dinner.

This is the kind of dish you put into the oven in the afternoon and allow to quietly become spectacular.

By the time it reaches the table, the meat should be falling apart and the sauce should be dark, glossy and rich.

250 g or 500 g?

Rescue Roast® Hot Chocolate is available in both 250 g and 500 g bags.

The 250 g bag is perfect for mugs of Hot Chocolate and experimenting with recipes from the Rescue Roast® Academy.

But if Hot Chocolate has now become part of your desserts, baking, breakfasts and slow-cooked meat dishes...

The 500 g bag may officially have become a proper pantry staple.

Definitely Not Dessert

Beef short ribs.

Slow cooking.

Rich savoury sauce.

One spoonful of Rescue Roast® Hot Chocolate.

Turns out chocolate has a very impressive savoury side too.