Name: Braised Elk Short Ribs with Coffee and Dark Chocolate
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: 8-10
Cuisine: American Wild Game
Ingredients: 6-8 lbs elk short ribs, cut 2-3 inches thick; 1/4 cup flour for dredging; 3 tablespoons vegetable oil; 2 large onions, diced; 4 carrots, chunked; 4 celery stalks, chunked; 1 head garlic, cloves separated; 3 tablespoons tomato paste; *Braising Liquid:**; 2 cups strong coffee (cold brew preferred); 2 cups red wine (Zinfandel or Côtes du Rhône); 4 cups beef stock; 2 tablespoons apple cider vinegar; *Spice Complex:**; 3 oz dark chocolate (70-85% cacao), chopped; 2 tablespoons ancho chile powder; 1 tablespoon ground cumin; 2 teaspoons smoked paprika; 1 teaspoon cinnamon; 1/2 teaspoon cayenne pepper; *Finishing:**; 2 tablespoons masa harina; 2 tablespoons lime juice; 1/4 cup fresh cilantro

1Setup & Prepare

About This Recipe

These fall-off-the-bone elk short ribs are slowly braised in coffee and red wine, then finished with dark chocolate for incredible depth and complexity. The long cooking process transforms tough cuts into melting tenderness while creating rich, layered flavors.

Cultural Context

This recipe represents the culinary fusion of Mexican indigenous cacao traditions with American cowboy coffee culture and French braising techniques. The Aztecs combined chocolate with meat in ceremonial dishes, while 19th-century cattle ranchers used coffee as both stimulant and seasoning.

3Cooking Instructions

Preparation: Pat ribs dry and season with salt 30 minutes ahead. Dredge in flour just before searing.
Searing: Heat Dutch oven over medium-high heat. Brown ribs in batches on all sides, about 12-15 minutes total. Remove and reserve rendered fat.
Aromatics: Reduce heat to medium. Sauté onions, carrots, and celery in rendered fat until softened, about 8 minutes. Add garlic and tomato paste, cook 2 minutes.
Spice Blooming: Add spice mixture (except chocolate), stirring constantly for 1 minute until fragrant.
Deglazing: Add coffee, scraping up browned bits. Add wine and bring to gentle boil. Add stock and return ribs to pot.
Braising: Cover and cook in 325°F oven for 3-4 hours until fork-tender (195-205°F internal temperature).
Sauce Refinement: Remove ribs and strain braising liquid. Defat and return to saucepan. Bring to simmer.
Chocolate Integration: Whisk masa harina with warm liquid, add to sauce with chocolate. Simmer 10 minutes until smooth and thickened.
Finishing: Add lime juice and adjust seasoning. Serve ribs with sauce, garnished with cilantro.

4Chef's Notes & Pairings

Chef's Notes

The long braise transforms tough connective tissue into gelatin
Coffee and chocolate create complex umami layers without sweetness
Can be made ahead - flavors improve overnight

Wine Pairing

Bold Zinfandel or Petite Sirah - wines with enough power to match the coffee and chocolate complexity.

Nutrition Facts

Per serving: 525 calories, 58g protein, 24g fat, 16g carbohydrates. Rich in protein and antioxidants from coffee and chocolate.

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