Cocoa-Braised Beef Short Ribs with Spiced Orange Glaze and Sweet Potato Purée

Preheat your oven to 300°F (150°C).

Season the beef short ribs generously with salt and pepper.

In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.

Sear the short ribs on all sides until browned, about 3-4 minutes per side.

Remove the ribs from the pot and set them aside.

In the same pot, add 1 diced onion, 2 diced carrots, and 2 diced celery stalks.

Sauté the vegetables until softened, about 5 minutes.

Stir in 4 cloves of minced garlic and cook for an additional minute.

Add 1 cup of red wine, scraping the bottom of the pot to deglaze.

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Stir in 2 cups of beef broth, 1/2 cup of unsweetened cocoa powder, 2 tablespoons of tomato paste, and 1 tablespoon of Worcestershire sauce.

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Return the short ribs to the pot, ensuring they are submerged in the liquid.

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Cover the pot and transfer it to the oven.

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Braise the ribs for 3 hours, or until they are fork-tender.

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While the ribs are cooking, prepare the sweet potato purée.

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Peel and chop 2 large sweet potatoes into chunks.

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Boil the sweet potatoes in salted water until tender, about 15 minutes.

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Drain the sweet potatoes and return them to the pot.

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Add 1/4 cup of heavy cream, 2 tablespoons of butter, and salt to taste.

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Mash the sweet potatoes until smooth and creamy.

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For the spiced orange glaze, combine the zest and juice of 1 orange, 1 tablespoon of honey, and 1/2 teaspoon of ground cinnamon in a small saucepan.

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Simmer the glaze over low heat until slightly thickened, about 5 minutes.

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Once the ribs are done, remove them from the oven and let them rest for 10 minutes.

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Serve the short ribs over the sweet potato purée, drizzled with the spiced orange glaze.

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Garnish with fresh parsley and orange zest for a pop of color.