Braised Short Ribs With Chocolate And RosemaryFrom dond 8 years ago
- ¼ cup diced pancetta (about 1½ ounces) shopping list
- 6 pounds bone-in short ribs shopping list
- 1½ cups finely chopped onions shopping list
- ¼ cup finely chopped shallots shopping list
- ¼ cup finely chopped celery shopping list
- ¼ cup finely chopped peeled carrots shopping list
- 3 garlic cloves, minced shopping list
- 2 cups dry red wine shopping list
- 3 cups low-salt chicken or beef broth shopping list
- 2 cups chopped drained canned diced tomatoes shopping list
- 2 tablespoons chopped fresh parsley shopping list
- 1 very large fresh thyme sprig shopping list
- 1 bay leaf shopping list
- 3 tablespoons shaved or grated bittersweet chocolate (use a good quality chocolate) shopping list
- 2 tablespoons unsweetened cocoa powder (preferably Dutch-process, which is available at most grocery stores) shopping list
- 1 teaspoon finely chopped fresh rosemary shopping list
How to make it
- Heat heavy large pot over medium heat. Add pancetta and sauté until crisp. Using slotted spoon, transfer pancetta 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, about 8 minutes per batch. 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, about 5 minutes. For the wine, I generally use a Cabernet, but you can use any good red wine. Avoid extremely heavy wines like Merlot, which can overpower your sauce.
- Add broth, tomatoes, parsley, thyme, bay leaf, and pancetta. Return ribs to pot, cover partially, and simmer 1½ hours. Uncover and simmer until rib meat is tender, stirring occasionally, about 1½ hours longer.
- If you have any on hand, you can add some Demi Glace at this point to enrich the sauce while it is reducing. Demi Glace is murder to prepare from scratch, but you can generally find it (frozen) in quality markets.
- At this point, you can cool the short ribs and refrigerate overnight. I recommend it. This allows the ribs to absorb all of the flavor of the sauce; it also allows all of the fat to rise to the top of the pan, making it quite easy the next day to skim it off before reheating.
- Transfer ribs to plate; discard bay leaf and thyme sprig. Spoon fat from surface of sauce. Boil sauce until it begins 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. If you like, you can pass the sauce through a sieve or chinoise before rewarming. I recommend doing this; it makes your sauce smooth and velvety and it only takes a minute or so.