Recipe

Braised Short Ribs With Chocolate And Rosemary Recipe

Add Step-by-Step Photos	Brilynn / All my dishes 2 years, 10 months ago This recipe is adapted from a January, 2006 Bon Appetit recipe of the same name. I served it on top of a wild mushroom risotto and it was one of the best meals I've made in a long time. Prep:15m Cook:240m Servings:4	Brilynn
	ribs braised hearty

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Ingredients

2 strips of peppercorn bacon, diced

3 pounds bone-in short ribs

1 finely chopped onions

1 finely chopped celery

1 finely chopped peeled carrots

1 finely chopped peeled parsnip

2 garlic cloves, minced

1 ½ cups dry red wine

2 cups low-salt chicken broth

1 400mL can of diced tomatoes

1 T mixed herb paste

½ teaspoon dry thyme

1 bay leaf

2 ½ tablespoons shaved bittersweet chocolate

1 tablespoons unsweetened cocoa powder (preferably Dutch-process)

1 teaspoon finely chopped fresh rosemary

Directions

Preheat oven to 350F.

Heat heavy large pot over medium heat. Add bacon and sauté until crisp. Using slotted spoon, transfer bacon to paper towels to drain.

Sprinkle ribs with salt and pepper. Working in batches, brown ribs in drippings in pot over medium-high heat until brown on all sides. Transfer to plate.

Add onions and next 4 ingredients to pot. Cover, reduce heat to medium, and cook until vegetables are soft, stirring occasionally, about 10 minutes.

Add wine. Boil uncovered until liquid is reduced by half, scraping up browned bits. Add broth, tomatoes, herbs, thyme, bay leaf, and bacon.

Return ribs to pot, making sure they’re covered in sauce, cover partially, and put in the over for about 1 ½ hours. Uncover and simmer until rib meat is tender, stirring occasionally, about 1 1/2 hours longer or more if you have the time.

Transfer ribs to plate; discard bay leaf.

Boil sauce until beginning to thicken, about 8 minutes. Reduce heat to medium. Add chocolate, cocoa powder, and rosemary; stir until chocolate melts. Season to taste with salt and pepper.

Return ribs to pot. Simmer to rewarm, about 5 minutes.

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