Concoctions in Chocolate at The Rattlesnake Club Feb. 5

- Chef Chriz Franz and his team at the Rattlesnake Club in Detroit love coming up with interesting events, and what could be more delicious and appealing than an evening featuring food and cocktails which are all chocolate or cocoa-themed? Concoctions in Chocolate is being held on Friday February 5 at 7 p.m.

VIDEO: Chef Chris gives us a sneak peek of one some of the offerings at the event. You can find his recipes below. 

Tickets are $45 per person, plus gratuity and sales tax. For more information on the event, or to purchase tickets, click here

Coffee, Cocoa & Five-Spice Braised Short Ribs
Creamy Sesame Grits / Dark Chocolate Dipped Espresso Beans
Serves 4

For the Short Ribs:
8 beef short ribs (about 4-5 lbs, bone-in)
salt and pepper, to taste
1/4 cup all-purpose flour
2 tablespoons canola oil
1 medium onion, diced
3 stalks celery, diced
2 medium shallots, diced
2 large cloves garlic, minced
1 1/2 cups dry white wine
1/4 cup soy sauce or tamari
1 1/2 - 2 cups beef broth, enough to cover meat
2 bay leaves
2 sprigs thyme
1 tablespoon Chinese five spice powder
2 tablespoons dark brown sugar
1 1/2 tablespoons unsweetened cocoa powder
2 teaspoons instant espresso powder

Method:
- Preheat oven to 350F.
- Season ribs with salt and pepper then dredge in flour. In a large dutch oven, heat the canola oil over high heat until it starts to ripple. Working in batches, brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside.
- Turn the heat down to medium and add onions, celery, shallots and garlic to pan and cook for 2 minutes. Deglaze the pan with the wine, scraping up the brown bits at the bottom of the pan. Bring to a boil and allow to reduce for about five minutes.
- Reduce heat and add the soy sauce, 1 cup of broth, black pepper, salt, bay leaves, thyme, Chinese five spice powder, brown sugar, cocoa powder and espresso powder. Stir to combine. Taste the broth and add more salt and pepper if needed. Add the ribs back into the pot - they should be completely covered in liquid but not swimming. Add additional broth if needed.
- Put on the lid and place pot in the oven. Cook at 350F for 2 to 2.5 hours. The ribs should be fork-tender and pretty much falling off of the bone.
- Remove the pot from oven and allow to sit, lid on, for about 20 minutes. Before serving, skim the fat off the top of the liquid. Serve over the grits and top each plate with 2-3 chocolate-covered espresso beans. 


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