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1
Combine the short ribs, one of the onions, the garlic cloves, bay leaf, peppercorns, and 1 tablespoon salt in a large heavy pot.
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2
Add water to cover, and bring to a boil over high heat.
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3
Reduce the heat to medium-low and simmer, uncovered, for 1 1/2 hours, or until the meat is cooked through.
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4
Meanwhile, preheat the oven to 400F.
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5
Arrange the remaining onion, the tomatoes, and the head of garlic on a large baking sheet.
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6
Drizzle the onion and tomatoes with 2 tablespoons of the olive oil, and sprinkle generously with salt and pepper.
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7
Roast for 1 hour, or until the vegetables are tender and browning in spots and the head of garlic is tender when pierced.
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8
Allow to cool slightly.
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9
Then transfer the tomatoes and onion to a blender.
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10
Squeeze the garlic cloves from their papery skin into the blender, and blend until smooth.
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11
Transfer the tomato puree to a medium bowl and set it aside.
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12
When the short ribs are cooked through, strain them, reserving the meat and cooking liquid separately; discard all the vegetables and seasonings.
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13
Put the ancho chiles in a medium bowl and cover with 3 cups of the warm reserved cooking liquid.
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14
Let stand for 15 minutes, or until the chiles are soft.
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15
Transfer the chiles and liquid to the blender and puree to a paste.
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16
(There is no need to clean the blender since everything is for the same sauce.)
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17
Heat the remaining 2 tablespoons olive oil in a large heavy pot over medium-high heat.
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18
Add the ancho paste and simmer for 3 minutes.
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19
Add the tomato puree and 3 cups of the reserved cooking liquid.
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20
Stir in the cumin and oregano, and then the cooked short ribs.
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21
Bring the sauce to a boil.
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22
Reduce the heat to medium and simmer, uncovered, for 1 3/4 hours, or until the meat is very tender (adding more reserved cooking liquid if the sauce is too dry).
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23
Stir in the chocolate until melted.
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24
Season the sauce to taste with salt and pepper.
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25
Spoon the meat and sauce into shallow bowls, and serve.
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26
Short Ribs can be purchased on the bone or boneless.
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27
I prefer the bone-in pieces because you get so much flavor when you cook meat on the bone, especially in braised dishes such as this one.
