Braised Short Ribs with Chocolate and Rosemary
Tender bone-in short ribs slowly braised with pancetta, vegetables, and red wine, finished with a rich sauce incorporating bittersweet chocolate and fresh rosemary. This luxurious dish combines classic Italian braising techniques with unique chocolate and herb flavors.
Ingredients
- •¼ cup pancetta
- •6 pounds bone-in short ribs
- •1½ cups onions
- •¼ cup shallots
- •¼ cup celery
- •¼ cup carrots
- •3 cloves garlic
- •2 cups dry red wine
- •3 cups low-salt chicken broth
- •2 cups diced tomatoes
- •2 tablespoons fresh parsley
- •1 sprig fresh thyme
- •1 leaf bay leaf
- •3 tablespoons bittersweet chocolate
- •2 tablespoons unsweetened cocoa powder
- •1 teaspoon fresh rosemary
Cooking Instructions
- 1.
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. Add broth, tomatoes, parsley, thyme, bay leaf, and pancetta. Return ribs to pot, cover partially, and simmer 1 1/2 hours. Uncover and simmer until rib meat is tender, stirring occasionally, about 1 1/2 hours longer.
200 min
- 2.
Transfer ribs to plate; discard bay leaf. Spoon fat from surface of sauce. 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.
15 min