Dark Fruit and Cocoa Braised Beef Short Ribs

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

Slow-braised beef short ribs simmered in a rich sauce of dark fruits and cocoa, delivering deep, complex flavors and tender meat. This beef recipe, ready in about 210 minutes, pairs beef short ribs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs beef short ribs
• 2 tbsp olive oil
• 1 large, chopped yellow onion
• 2 medium, diced carrot
• 2, diced celery stalks
• 4, minced garlic cloves
• 1 cup dry red wine
• 2 cups beef broth
• 1/2 cup, chopped dried prunes
• 2 tbsp unsweetened cocoa powder
• 2 tbsp tomato paste
• 3 fresh thyme sprigs
• 2 bay leaves
• 1.5 tsp salt
• 1 tsp, freshly ground black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Season 3 lbs beef short ribs with 1.5 tsp salt and 1 tsp freshly ground black pepper. Heat 2 tbsp olive oil in a heavy ovenproof pot over medium-high heat and brown the ribs on all sides, about 4 minutes per side; remove and set aside.
2. Step 2: In the same pot, add 1 large chopped yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté over medium heat for 6-7 minutes until softened and fragrant. Add 4 minced garlic cloves and cook 1 minute more.
3. Step 3: Stir in 2 tbsp tomato paste and 2 tbsp unsweetened cocoa powder, cooking for 2 minutes until well combined and aromatic. Pour in 1 cup dry red wine to deglaze, scraping up browned bits, and simmer until reduced by half, about 5 minutes.
4. Step 4: Add 2 cups beef broth, 1/2 cup chopped dried prunes, 3 sprigs fresh thyme, and 2 bay leaves. Return the beef ribs to the pot, submerging partially in the liquid.
5. Step 5: Cover and transfer to the preheated oven. Braise for 3 hours until ribs are tender and meat pulls away from the bone. Remove thyme sprigs and bay leaves before serving.