Slow-Braised Short Ribs with Cocoa
Rich, tender, and fall-off-the-bone good. These short ribs are slow-braised in a deep, umami-packed broth featuring our Beef Bone Broth, Bestia, and Cocoa Bone Broth, Dulce creating a velvety, flavor-loaded sauce. Perfect for a cozy meal, tacos, or even sandwiches.
Ingredients (Serves 4-6)
- Pikora Beef Bone Broth, Bestia (2 sachets)
- Pikora Cocoa Bone Broth, Dulce (2 sachets)
- 2.2 lbs short ribs
- 1 onion, peeled and chopped
- 1 carrot, peeled and chopped
- 2 cups Pikora Cocoa Bone Broth
- ¼ cup sherry or red wine
- Olive oil
- Salt & black pepper, to taste
Instructions
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Preheat & prep: Preheat the oven to 350°F (180°C). Pat the short ribs dry with a paper towel and season generously with salt and pepper.
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Sear for flavor: In a deep, oven-safe pot or Dutch oven, heat a drizzle of olive oil over high heat. Sear the short ribs without moving them until deeply browned, then flip and repeat on all sides. Remove from the pot.
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Sauté the aromatics: In the same pot, add the chopped onion and carrot. Cook for about 5 minutes, stirring occasionally, until softened and slightly golden.
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Deglaze & build flavor: Pour in the sherry or red wine, scraping up any browned bits from the bottom of the pot. Stir in Bestia, and Dulce. Gently nestle the short ribs back into the pot.
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Cover & braise: Cover the pot with parchment paper, then secure the lid. Transfer to the oven and cook for 3–4 hours, checking every 30–40 minutes to ensure the liquid is at a gentle simmer.
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Test for doneness: The short ribs are ready when the meat is ultra-tender, and the bones slide out effortlessly.
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Serve & enjoy: Serve whole with the rich sauce, or shred the meat for sandwiches, tacos, or rice bowls.
✨ Shortcut: Make it ahead! The flavor deepens overnight, so braise the short ribs a day before and reheat for an even richer dish.
Recipe by La Punnet, aka Paty Carmona
