This year, I am challenging you to create this decadent, over the top espresso-cocoa short rib for your loved one. The thought, care and effort that goes into this dinner will be so much more special and memorable than paying $100 a head for dinner at a public restaurant. And honestly, how can a dish that has the trifecta (espresso, cocoa, and beef) be anything but amazing.
I made a creamy, purée potato to lay the short rib on and spooned the remaining sauce the short rib braised in over the entire dish. When you take a bite of the beef with the potato drenched in the sauce, you can't help but close your eyes in orgasmic delight. It is just that good. It is a time intensive, but relatively painless, labor free dish. However, I promise the effort will be well worth it when you see the blissful look on your partner's face.
Toast the night away with the remainder of the red wine that you used for the short rib....and then finish it off with a glass of bubbly. It's a night for indulgence!
Hope everyone has a great Valentine's Day weekend with your special someone! Make sure to come back on Monday for dessert. See you then!
ESPRESSO-COCOA SHORT RIBS
1 1/4 lb beef short rib
2 tbsp instant espresso granules
2 tbsp unsweetened cocoa powder
2 tbsp canola oil
2 cloves whole garlic, skin removed
6 pearl onions, blanched and skin removed
1 bay leaf
1 cup red wine preferably Pinot noir
1 1/2 cups beef broth
1/4 tsp unsalted butter
Salt and freshly ground black pepper
1. Remove short rib from fridge and bring to room temperature for an hour.
2. In a small mixing bowl, mix together espresso and cocoa. Coat all sides of short rib with the mixture.
4. Slowly pour in wine and broth to the pan, bring to a boil. Then bring heat to low, cover and simmer for approximately 2-2 1/2 hours. Just leave it alone, nothing needs to be done. In the meantime, you can purée the potatoes or whatever side you choose to serve it with and decorate the table.
5. The short rib will be done when you see the meat start pulling away from the bone. It should literally be falling off the bone.
6. Remove short rib from pan. Add butter to remaining sauce over medium high heat, season to taste with salt and pepper. Bring to a boil and then tyrn off heat.
7. To plate, spoon purée potatoes on center of the dish, top with the short rib and pour reduced sauce over the entire dish. Serve immediately.