Braised Short Ribs With Chocolate And Rosemary

Name: Braised Short Ribs With Chocolate And Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup diced pancetta (Italian bacon; about 1 1/2 ounces); 6 pounds bone-in short ribs; 1 1/2 cups finely chopped onions; 1/4 cup finely chopped shallots; 1/4 cup finely chopped celery; 1/4 cup finely chopped peeled carrots; 3 garlic cloves, 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 fresh 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

Servings: persons

1/4 cup diced pancetta (Italian bacon; about 1 1/2 ounces)
6 pounds bone-in short ribs
1 1/2 cups finely chopped onions
1/4 cup finely chopped shallots
1/4 cup finely chopped celery
1/4 cup finely chopped peeled carrots
3 garlic cloves, 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 fresh 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

1
Heat heavy large pot over medium heat. Add pancetta and saute 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.
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.

583

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup diced pancetta (Italian bacon; about 1 1/2 ounces), 6 pounds bone-in short ribs, 1 1/2 cups finely chopped onions, 1/4 cup finely chopped shallots, and more.

Yes, Braised Short Ribs With Chocolate And Rosemary falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!