Delicious Beef Short Ribs with Chocolate and Rosemary Wine Sauce
A hearty and easy braising recipe featuring meaty beef short ribs with a luscious sauce featuring rosemary and chocolate.
Equipment
- stirring spoon
Ingredients
- ¼ cup diced pancetta can substitute bacon
- 6 pounds bone-in beef short ribs one rib per person
- 1½ cups finely chopped onion
- ¼ cup finely chopped shallots
- ¼ cup finely chopped celery
- ¼ cup finely chopped peeled carrots
- 3 cloves garlic peeled and minced
- 2 cups dry red wine
- 3 cups low-salt chicken broth
- 2 cups chopped drained canned diced tomatoes
- 2 tablespoons chopped fresh parsley
- 1 very large thyme sprig
- 1 bay leaf
- 3 tablespoons shaved or grated bittersweet chocolate
- 2 tablespoons unsweetened cocoa powder preferably Dutch-process
- 1 teaspoon finely chopped fresh rosemary
Instructions
- Heat a heavy large Dutch oven over medium heat.
- Add diced pancetta and saute until crisp. Using a slotted spoon, transfer the pancetta to paper towels to drain.
- Sprinkle the ribs with salt and pepper.
- Working in batches, brown the ribs in drippings in pot over medium-high heat until brown on all sides, about 8 minutes per batch. Transfer the ribs to a plate.
- Add the diced onions, shallots, carrots, celery, and garlic to the pot. Cover, reduce heat to medium, and cook until vegetables are soft, stirring occasionally, about 10 minutes.
- Add the red wine. Boil uncovered to reduce until liquid is reduced by half, scraping up browned bits, about 5 minutes. Add the broth, diced tomatoes, parsley, thyme, bay leaf, and pancetta. Stir to combine.
- Return the ribs to the pot, cover partially, and simmer for 1½ hours.
- Uncover and simmer until rib meat is tender, stirring occasionally, about 1½ hours longer
- Transfer the ribs to a plate; discard the bay leaf.
- Spoon fat from the surface of the sauce. Boil the sauce until beginning to thicken, about 8 minutes. Reduce heat to medium.
- Add chocolate, cocoa powder, and rosemary, stirring until chocolate melts.
- Season to taste with salt and pepper. Return the ribs to the pot. Simmer to rewarm, about 5 minutes.
Notes
This hearty braised main course can be made ahead for weeknight dining or served as part of an elegant dinner party. Perfect for cold-weather winter preparation.
Serve with mashed potatoes, polenta, and pearl couscous.
Tried this recipe?Let us know how it was!