Black Cocoa & Espresso Braised Short Ribs
Whether it’s a cozy dinner or a weekend get-together, fall’s the perfect excuse to slow down and enjoy the season. Warm up your table with this festive recipe from Clarke’s Chef Vanessa.
PREP TIME: 25-30 min
COOK TIME: 3.5-4 hrs
LEVEL: Intermediate
YIELD: 6 servings
Ingredients
For the Short Ribs
- 4 lbs bone-in beef short ribs
- 2 tbsp finely ground espresso powder
- 1 tbsp black cocoa powder (Dutch-processed, unsweetened)
- 2 tsp smoked paprika
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, smashed
- 2 tbsp tomato paste
- 3 cups 100% pomegranate juice (unsweetened)
- 2 tbsp balsamic vinegar (or 1 tbsp pomegranate molasses, optional for depth)
- 2½–3 cups beef stock
- 2 sprigs rosemary
- 4 sprigs thyme
- 2 bay leaves
For the Pumpkin Polenta
- 1 cup coarse polenta (stone-ground cornmeal)
- 4 cups chicken or vegetable stock
- 1 cup pumpkin purée (unsweetened)
- 3 tbsp unsalted butter
- ½ cup grated parmesan cheese
- ½ tsp ground nutmeg
- Kosher salt & black pepper to taste
For the Pomegranate-Pepita Gremolata
- ½ cup pomegranate seeds
- ⅓ cup toasted pepitas (pumpkin seeds)
- ¼ cup flat-leaf parsley, finely chopped
- 2 tbsp fresh mint, finely chopped
- Zest of 1 orange (or lemon)
- 2 tbsp olive oil
- Pinch of flaky sea salt
Method of Preparation
- Prepare and sear the short ribs.
In a small bowl, combine espresso powder, black cocoa powder, smoked paprika, salt, and pepper. Rub mixture evenly over short ribs. Heat olive oil in a large Dutch oven or a heavy bottom pot over medium-high heat. Brown ribs on all sides, about 8 minutes total. Remove and set aside. - Build the braise.
Lower the heat to medium. Add onion, carrot, and celery; cook until softened, 6-8 minutes. Stir in garlic and tomato paste, cooking two minutes more. Deglaze with pomegranate juice and balsamic (or pomegranate molasses if using), scraping up browned bits. Simmer until reduced by about half, 10–12 minutes. - Braise in the oven.
Return short ribs to the pot. Add beef stock, rosemary, thyme, and bay leaves. Bring to a simmer, cover, and transfer to a 325°F M or E series oven on convection roast mode. Cook until fork-tender, 2 ½–3 hours. - Make the pumpkin polenta.
In a saucepan, bring stock to a boil. Slowly whisk in polenta. Reduce to low and cook, stirring often, until thick and creamy, 30–40 minutes. Stir in pumpkin purée, butter, parmesan, and nutmeg. Season with salt and pepper. - Mix the gremolata.
In a small bowl, combine pomegranate seeds, pepitas, parsley, mint, orange zest, olive oil, and a pinch of flaky salt. Toss gently to combine. - Finish and serve.
Remove ribs from braising liquid. Strain the sauce, discard solids, and skim fat. Spoon pumpkin polenta into shallow bowls, top with short ribs, and drizzle with the rich pomegranate sauce. Scatter gremolata over top for color, crunch, and brightness.
Make it in the Wolf Convection Steam Oven
Pumpkin Polenta:
For ultra-creamy, hands-off polenta, prepare it in the Wolf Convection Steam Oven:
- In a solid pan, combine polenta, stock, and pumpkin purée in the same ratios as the stovetop method.
- Cover the pan tightly with foil.
- Set the oven to Steam Mode at 210°F and cook for about 45 minutes, stirring once halfway through.
- When finished, whisk in butter, parmesan, nutmeg, salt, and pepper.
The gentle, consistent steam keeps the grains hydrated and silky, eliminating the need for constant stirring.
Short Ribs:
After searing the ribs and building the braising base on the stovetop, transfer the pot covered into the Wolf Convection Steam Oven.
- Select Convection Steam Mode, 275°F.
- Cook for 2 ½–3 hours, until the ribs are fork-tender.
- The combination of gentle steam and low, even convection heat speeds up collagen breakdown, keeping the meat moist while reducing sauce beautifully.
