Moxie-Braised Short Ribs

Name: Moxie-Braised Short Ribs (Upgraded)
Total time: 4 h 30 min
Yield: 6
Cuisine: American
Ingredients: 3 lbs Beef Short Ribs; 2 tbsp Olive Oil; 1 tsp Kosher Salt; 1/2 tsp Freshly Ground Black Pepper; 1 Yellow Onion-diced; 3 Carrots-diced; 3 Celery Stalks-diced; 4 Garlic Cloves-minced; 12 oz Moxie Soda; 1 cup Dry Red Wine (e.g., Cabernet Sauvignon); 1 cup Beef Broth; 2 tbsp Tomato Paste; 1 tbsp Worcestershire Sauce; 1 oz Dark Chocolate (70% cacao)-chopped; 1 tsp Dried Thyme; 1 Bay Leaf

⏱4h 30m

👥6

🔥700 cal

Medium

🍽️American

A refined take on classic Moxie-braised short ribs, incorporating dark chocolate for depth and richness. The addition of red wine elevates the sauce.

3 lbs Beef Short Ribs

2 tbsp Olive Oil

1 tsp Kosher Salt

1/2 tsp Freshly Ground Black Pepper

1 Yellow Onion-diced

See all 16 ingredients ↓

(0 reviews)

⏱4h 30m

👥6

🔥700 cal

Medium

🍽️American

A refined take on classic Moxie-braised short ribs, incorporating dark chocolate for depth and richness. The addition of red wine elevates the sauce.

#braised #beef #chocolate #red wine #moxie

Instructions

Season Short Ribs with Kosher Salt and Pepper.
Heat Olive Oil in a large Dutch oven over medium-high heat. Sear Short Ribs on all sides until browned, about 4-5 minutes per side. Remove Short Ribs and set aside.
Add Vegetables to the Dutch oven and cook until softened and slightly caramelized, about 10-12 minutes. Add Garlic and cook for 1 minute more.
Stir in Tomato Paste and cook for 2 minutes.
Deglaze the pot with Red Wine, scraping up any browned bits from the bottom. Reduce wine by half, about 5 minutes.
Add Moxie Soda, Beef Broth, Worcestershire Sauce, Thyme, and Bay Leaf. Bring to a simmer.
Return Short Ribs to the Dutch oven. The liquid should mostly cover the ribs; add more broth if needed.
Cover and braise in a preheated oven at 325°F (160°C) for 3.5-4 hours, or until Short Ribs are fork-tender.
Remove Bay Leaf. Stir in chopped Dark Chocolate until melted and smooth. Serve with creamy polenta or roasted root vegetables.

Ingredients

3 lbs 1.36 kg Beef Short Ribs
2 tbsp 30 mL Olive Oil
1 tsp 5 mL Kosher Salt
1/2 tsp 2.5 mL Freshly Ground Black Pepper
1 200 g Yellow Onion-diced
3 300 g Carrots-diced
3 300 g Celery Stalks-diced
4 120 g Garlic Cloves-minced
12 oz 355 mL Moxie Soda
1 cup 240 mL Dry Red Wine (e.g., Cabernet Sauvignon)
1 cup 240 mL Beef Broth
2 tbsp 30 mL Tomato Paste
1 tbsp 15 mL Worcestershire Sauce
1 oz 28 g Dark Chocolate (70% cacao)-chopped
1 tsp 5 mL Dried Thyme
1 1 Bay Leaf

Equipment

Dutch Oven
Cutting Board
Knife

Instructions

Season Short Ribs with Kosher Salt and Pepper.
Heat Olive Oil in a large Dutch oven over medium-high heat. Sear Short Ribs on all sides until browned, about 4-5 minutes per side. Remove Short Ribs and set aside.
Add Vegetables to the Dutch oven and cook until softened and slightly caramelized, about 10-12 minutes. Add Garlic and cook for 1 minute more.
Stir in Tomato Paste and cook for 2 minutes.
Deglaze the pot with Red Wine, scraping up any browned bits from the bottom. Reduce wine by half, about 5 minutes.
Add Moxie Soda, Beef Broth, Worcestershire Sauce, Thyme, and Bay Leaf. Bring to a simmer.
Return Short Ribs to the Dutch oven. The liquid should mostly cover the ribs; add more broth if needed.
Cover and braise in a preheated oven at 325°F (160°C) for 3.5-4 hours, or until Short Ribs are fork-tender.
Remove Bay Leaf. Stir in chopped Dark Chocolate until melted and smooth. Serve with creamy polenta or roasted root vegetables.

Nutrition per serving

Calories 700

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Moxie-Braised Short Ribs

Moxie-Braised Short Ribs

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