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Dark Chocolate Espresso Short Ribs Recipe

Since I graduated Culinary school and was introduced on how to cook various cuts of meats, I started playing with flavors that I loved, and thought.... welp...

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Why it works: Red wine and chocolate share more aroma than cooks usually use. They rank in the top 7% of all ingredient pairs, and 36 recipes mention both. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

The recipe

about 4 portions

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By chow. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Red wine + chocolatetop 7% of all pairs
    Aroma overlapstrong
    Mentioned together36 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  2. Carrot + celerytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,172 recipes

    Shared aroma: myristicin (spice, warm).

  3. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Garlic + tomatotop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together14,075 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Celery + tomatotop 3% of all pairs
    Aroma overlapstrong
    Mentioned together3,375 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the garlic

How well each one fits the dish's main ingredients (beef, flour, onion, carrot, celery, tomato, red wine):

  1. Thymebetter flavor fit
  2. Cuminabout as good a flavor fit
  3. Parsleyabout as good a flavor fit
  4. Garlicthe original

Fit is the average pairing score against beef, flour, onion, carrot, celery, tomato, red wine. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).