Chipotle Cocoa Short Ribs over Creamy Grits

In this recipe from partner Jocelyn Adams of Grand Baby Cakes, chipotle peppers in adobo add a touch of smoky heat while cocoa powder adds earthy depth to classic braised short ribs. She likes to serve the meltingly tender ribs over rich, creamy grits seasoned with plenty of butter and goat cheese. Be sure to seek out stone-ground grits, not instant, for superior texture and flavor.

Short Ribs

2 tablespoons extra virgin olive oil

3 pounds bone-in beef short ribs (about 6-7 ribs)

Kosher salt

Freshly ground black pepper

1 medium onion, chopped or sliced

3 bacon slices, diced

5 small carrots, chopped into big pieces

5 stalks celery, chopped into big pieces

8 garlic cloves, minced

1 tablespoon all purpose flour

3 chipotle peppers in adobo sauce, plus 1 tablespoon of adobo sauce from the can, peppers deseeded

1 1/4 cup beef stock

3/4 cup red wine

1/4 cup tamari or soy sauce

1 tablespoon brown sugar

2 teaspoons cocoa powder

1/2 teaspoon cumin

2 bay leaves

Grits

2 cups half and half

2 cups water

Kosher salt

1 cup stone-ground grits (not instant grits)

1 tablespoon unsalted butter

1/2 cup goat cheese

Freshly ground black pepper

Fresh parsley, chopped

For the short ribs:

Preheat oven to 325°F. Heat olive oil in a Dutch Oven set over medium heat.  Liberally season short ribs with salt and pepper on all sides then add a few at a time to the pot, making sure that they have space around each piece and are not touching. Sear short ribs on all sides until golden brown, then remove from the pot and set aside on a plate.

Drain the fat in the pot, leaving just 1 tablespoon of fat remaining. Add the onion, bacon, carrots, and celery and stir to combine. Cook until the vegetables are tender and bacon has browned. Add the garlic and cook for 30 seconds, then sprinkle flour over the vegetables and stir to combine. Add the chipotle peppers and adobo sauce, then deglaze with the beef stock, red wine, and tamari. Add the brown sugar, cocoa powder, cumin and bay leaves. Bring the liquid to a simmer, and add the short ribs back into the pot.

Cover Dutch Oven and place in preheated oven. Cook for 2 1/2 to 3 hours, or until ribs are completely tender (easily separated with a fork) and the liquid has thickened.

For the grits:

Place half and half and water in a large pot set over medium heat, and bring liquid to a boil.  Add a pinch of salt.

Once liquid starts boiling, briskly stir in the grits. Reduce heat down to low and cover with lid. Cook according to instructions on the back of the package (about 20 minutes for stone-ground grits) stirring twice during this time to maintain smoothness. Grits should be completely tender and thickened.

Stir in butter and goat cheese and season with salt and pepper to taste. Serve short ribs over grits, and garnish with fresh parsley.