Chef T shows us how to make Nutella Short Ribs

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Some people love Nutella so much, they consider it a food group. If you are a Nutella fan, you'll love what 32 Shea in north Phoenix is creating with the stuff! They take their love of Nutella VERY seriously! From Nutella lattes and mochas to Nutella and Banana Sandwiches and now, a special Nutella mole short rib with mascarpone risotto for dinner, they love their hazelnut chocolate combos.

Nutella Short Ribs

Serving 6


5 pounds bone-in beef short ribs

Kosher salt and freshly ground black pepper

3 tablespoons vegetable oil

2 medium onions, chopped

1 cup bottle red wine

1 orange

1 Dry Ancho Chili  (soaked in hot water, then blended with a little water)

1 teaspoon of cloves

1 teaspoon of cinnamon

1/2 teaspoon of star anise

1/2 teaspoon of coriander

1/4 cup of brown sugar

4 cups beef stock

2 cups of nutella

Preheat oven to 350°. Season short ribs with salt and pepper. Heat 4 tablespoons canola oil in skillet over medium heat. Add the chiles and fry until lightly toasted, about 2 minutes. Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes. Then blend with 1/4 cup of water.  For ribs, Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate.

Add onions medium-high heat, stirring often, until onions are browned, about 5 minutes add in spice. Stir in wine reduce, then add  any accumulated juices and juice from orange. Stir in stock and ancho chili puree  Bring to a boil, add brown sugar and  Nutella stir  add short ribs cover, and transfer to oven in pan cover tightly with foil.

Cook until short ribs are tender, 221/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper and more Nutella if needed.

Chef Theresa Wille (Chef T)

32 Shea

10626 N. 32nd St.

Phoenix, AZ 85028


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