Adding chocolate and rosemary gives this simple short rib recipe an elegant touch which provides a slightly sweet and smoky richness to the sauce without overpowering the savory flavor. This dish is ideal to serve for a special occasion such as a family gathering or holiday meal. Like so many other full-flavored braises, this dish is best cooked ahead, refrigerated and re-warmed a day or two later.
- Cuisine: Spanish
- Course: Dinner
- Bay Leaf
- Bittersweet Chocolate
- black pepper and kosher salt
- Canned Tomatoes
- Dutch-process Unsweetened Cocoa Powder
- Extra Virgin Olive Oil
- Low-sodium chicken broth
- red wine
- Short Ribs
- Heat olive oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and pepper, add them to the pan. Brown the meat on all sides, about 10 minutes.
- Remove the meat and add the onions, garlic, shallots, celery, and carrots. Cover the pot and decrease the heat to medium and cook the vegetables until theyâ€™re soft, stirring occasionally, about 10 minutes.
- Add the wine, scrape up any browned bits from the bottom of the pan, increase the heat and boil until the wine has reduced by half.
- Add the tomatoes, stock, bay leaf, thyme, and parsley. Return the meat to the pot, partially cover, and cook at a simmer for 1 hour.
- Uncover, and continue to simmer until the meat is tender, another 1 to 2 hours or more (taste a piece to be sure). At this point you may cool the dish and refrigerate to finish the next day. To re-warm remove the congealed fat and proceed with the recipe.
- To continue, remove the meat with a slotted spoon and set aside. Degrease the surface of the sauce and boil until the sauce goes from watery to just beginning to thicken. Decrease the heat to a simmer and stir in the bittersweet chocolate, cocoa powder, rosemary, and add salt and freshly ground black pepper to taste. Return the meat to the pan and cook 5 minutes more to warm through.
- Serve immediately.