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Cocoa Kissed Pressure Cooker Short Ribs



This dish is a fusion of flavors that combines rich chocolate notes with the floral hints from dark coffee. Pair this with a dry red wine like a Malbec or Cabernet and you will have a tender balance from the almost sweet short ribs with the balance of a tannic, berry laden, spicy, dry red wine. We have gone almost exclusively to using the pressure cooker vs. slow cooker for the time saving, but you can make this same recipe just need a longer cycle to cook in the slow cooker (no pun intended). This is a great weekend meal especially when you are living in the NE and can’t (or don’t want to go outside).

From our kitchen to yours, Bennett


3 pounds of grass fed short ribs

For the dry rub

2 tablespoons cocoa powder
2 tablespoons medium grind coffee
1 tablespoon paprika
1 tablespoon salt
1 tablespoon cumin
1 tablespoon dried ginger
1 tablespoon pepper
1 tablespoon chili powder
1 teaspoon cayenne pepper

For the sauce
1 cup brewed coffee
1 cup chicken stock
1/3 cup balsamic vinegar
1/3 cup olive oil
1/3 cup dried red wine (optional)
1 yellow onion, quartered
1 apple, peeled and cored
6 cloves of garlic
1 tablespoon fresh ginger



Mix the ingredient for the dry rib and liberally coat the short ribs (you can do this ahead of time and refrigerate)
Allow the short ribs to come to room temperate before cooking
Sear the shorts ribs on each side and set aside
Mix the coffee (brewed with the Aeropress), chicken stock, balsamic, olive oil, apple, garlic and ginger in a high-speed blender
Blend on high for 30 seconds until smooth
Add the short ribs and cover with sauce
Set your pressure cooker for 50 minutes at high
Allow for natural pressure released at the end
Serve with Cauliflower mash or cauliflower rice

Serves 4



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