Recipe

Braised Short Ribs With Chocolate And Rosemary Recipe

Add Step-by-Step Photos	Dond / All my dishes 2 years, 3 months ago Short ribs need to be cooked slowly in order to allow the meet to tenderize properly and the rich flavors of the meat, the wine, and the seasonings to develop. This secret ingredients for this version are red wine and chocolate. Prep:30m Cook:180m Servings:8	Dond
	a beef main dish your guests will definitely remember

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Fans

notyourmom

leroux

raelene195

Ingredients

¼ cup diced pancetta (about 1½ ounces)

6 pounds bone-in short ribs

1½ cups finely chopped onions

¼ cup finely chopped shallots

¼ cup finely chopped celery

¼ cup finely chopped peeled carrots

3 garlic cloves, minced

2 cups dry red wine

3 cups low-salt chicken or beef broth

2 cups chopped drained canned diced tomatoes

2 tablespoons chopped fresh parsley

1 very large fresh thyme sprig

1 bay leaf

3 tablespoons shaved or grated bittersweet chocolate (use a good quality chocolate)

2 tablespoons unsweetened cocoa powder (preferably Dutch-process, which is available at most grocery stores)

1 teaspoon finely chopped fresh rosemary

Directions

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.

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Comments

shirleyoma 2 years, 3 months ago said:
This sounds so good! I love cooking with Chocolate! Especially good with meats.. allot of people don't know that... thank you for posting! Bookmarked1

recipediva 2 years, 3 months ago said:
This looks amazing. I am saving this one to try. And chocolate and wine, yumm.

kukla 2 years, 2 months ago said:
WOW again! Sounds like very complex flavours melded together in perfect symphony....(can you tell I get a bit excited when I see a great recipe???) Thanks, Dond!

essence_magazine 10 months, 1 week ago said:
This looks tasty !! never cooked ribs with chocolate but eager to give it a try !!

notyourmomma 4 months, 1 week ago said:
Fabulous....the wine and chocolate adds great depth. Love short ribs...great sale on them at Publix last week. Good food, fine flavor.

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