As a food stylist and personal chef I am always drawn to beautiful food in the hope of experiencing something delicious.  Luckily I have also befriended and had an opportunity to work with like minded individuals.

This first food adventure for my upcoming blog Styled|Delicious was a collaboration between myself and Peilin Chen Breller of Edible Accomplice and Life Styled.We crafted a delicious recipe, photographed, by Peilin, for World Nutella Day.  We hope you enjoy the recipe as much as we enjoyed creating it.

Please check us out on twitter and facebook:

@peilinbreller and

@kamickel and if your reading this, you have already found my website. : )

Let us know what you think of our recipe for World Nutella Day. It was a bit of a walk on the edge of culinary creativity coming up with a savory dish we could put our names on using Nutella.


Nutella Braised Short Ribs


2 to 3 Teaspoons of Vegetable Oil

3 to 4 lbs Beef Short Ribs, Bone in/Trimmed

2 Tablespoons, Tomato Paste

2 Tablespoons, Ginger Chopped

2 Tablespoons, Garlic Chopped

1 Onion, Diced

1 Bunch, Green Onion Sliced on the bias for Garnish

1/4 Cup Instant Expresso Powder

1 1/2 to 2 Cups, Water (Additonal Water May be Needed to Thin Sauce in the Last Hour of Cooking)

1 1/2 Cups, White Vinegar (Reserve 1/2 for the marinade)

1 to 2 Teaspoons, Gochujang (Korean Hot Pepper Paste), Chili Paste or Chipotle in Adobe Sauce (Slightly different flavor profiles, but all will add a nice heat to the sauce)

2 1/2 Teaspoons, Salt

1 Teaspoon, Black Pepper

13 oz jar of Nutella (1/2 to 2/3 of the jar used for recipe)

Salt & Pepper to Taste



4 Tablespoons, Garlic Chopped

1/2 Teaspoon, Korean Hot Pepper Paste, Chili Paste or Chipolte

1/2 Cup Vinegar

2 Tablespoons Vegetable Oil


Trim the short ribs of any excess fat or Silverskin and score to the bone leaving a 1/2 inch space between cuts. Pat ribs with paper towels to remove any juice. Place short ribs in a ceramic dish or plastic bag with the marinade and marinate for 6 to 8 hours in the refrigerator. Remove the ribs from the marinade and scrape off the garlic bits with your hands. Pat the ribs dry with paper towels and season with salt and pepper.

In a Dutch oven, large enough to hold the ribs, sear the short ribs in the vegetable oil till a nice golden brown on all sides.  Remove any leftover bits of garlic left over from the marinade if too brown. Add additional oil as needed and then add ginger, garlic and onion and cook till translucent.  Add in the tomato paste and Korean pepper, chili paste or Chipotle and cook till the color darkens to a deep red.  Add the remaining vinegar, garlic powder and the water mixed with the expresso powder. Bring to boil and then simmer and cook covered for 2 hours.  Ribs should start to loosen from the bone and become tender.  Add the Nutella, starting with 1/2 the jar.  Mix until completely incorporated.  Continue to cook another 30 minutes. Check seasoning.  Add more Korean pepper paste or Chipotle, salt and Nutella till the flavors are nicely balanced.  Cook until the rib meat is falling off the bone. Remove ribs from the sauce and cool enough to handle. Trim off any excess Silverskin or fat.  Add water to the sauce if it is getting too think.  Add the ribs back in the sauce and heat through. Garnish with green onion and serve with mashed sweet potatoes, rice or creamy polenta.



Subscribe to our e-mail newsletter to receive updates.