This dish transforms humble beef short ribs into something luxurious and unforgettable. The ribs are gently braised in a rich blend of brewed coffee, red wine, and star anise, creating layers of smoky, slightly sweet depth. A touch of dark chocolate melts into the sauce at the end, giving the jus a velvety body and subtle bitterness that perfectly complements the tender meat.
Served over creamy Parmesan polenta, the flavors balance beautifully—earthy, savory, and just slightly sweet. The meat becomes fall-off-the-bone tender, while the sauce reduces into a glossy, spoon-coating finish. It’s comfort food elevated with bold, unexpected sophistication.
Ingredients
For the short ribs:
1.5 kg beef short ribs
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 cup strong brewed coffee
1 cup dry red wine
1 cup beef stock
2 whole star anise pods
2 sprigs fresh thyme
2 tablespoons brown sugar
30 g dark chocolate (70% cocoa), chopped
For the Parmesan polenta:
1 cup polenta (cornmeal)
4 cups water or milk
1/2 cup grated Parmesan cheese
2 tablespoons butter
Salt to taste
Instructions
Preheat your oven to 160°C (320°F). Season the short ribs generously with salt and pepper. Heat olive oil in a heavy Dutch oven over medium-high heat and sear the ribs on all sides until deeply browned, then remove and set aside. In the same pot, sauté the onion until softened, then add garlic and cook until fragrant. Pour in the coffee and red wine, scraping up the browned bits from the bottom of the pot. Stir in beef stock, brown sugar, star anise, and thyme. Return the ribs to the pot, ensuring they are mostly submerged in the liquid. Cover and transfer to the oven, braising for about 2.5 to 3 hours until the meat is fork-tender.
Once cooked, remove the ribs and strain the braising liquid into a saucepan. Simmer over medium heat until reduced and slightly thickened. Stir in the chopped dark chocolate until fully melted and glossy. Meanwhile, prepare the polenta by bringing water or milk to a boil, then slowly whisking in the polenta. Reduce heat and cook, stirring frequently, until thick and creamy. Stir in butter and Parmesan, seasoning with salt as needed. Serve the ribs over a bed of polenta and spoon the dark chocolate jus generously over the top.
Tips
For deeper flavor, marinate the ribs overnight with salt and pepper before cooking.
Use freshly brewed strong coffee—not instant—for a richer taste.
Skim excess fat from the sauce before reducing for a cleaner finish.
If the sauce becomes too thick, thin it with a splash of warm beef stock.
Garnish with fresh thyme or a sprinkle of flaky sea salt for an elegant touch.