Ingredients

  • 2 tbsp Extra Virgin Olive Oil
  • 6 lbs Short Ribs, bone-in, about 12 large meaty short ribsshaved or grated
  • Kosher Salt
  • Black Pepper, freshly ground
  • 1 1/2 cups Onion, finely chopped
  • 1 tbsp Garlic, minced
  • 1/4 cup Shallot, finely chopped
  • 1/4 cup Celery, finely chopped
  • 1/4 cup Carrot, finely chopped
  • 2 cups Red Wine, Zinfandel or Chianti
  • 2 cups Canned Tomatoes, diced, drained
  • 3 cups Low-Sodium Chicken Broth
  • 1 sprig Thyme, fresh
  • 1 Bay Leaf
  • 2 tbsp Parsley, chopped
  • 3 tbsp Bittersweet Chocolate, shaved or grated
  • 2 tbsp Dutch-process Unsweetened Cocoa Powder
  • 1 tsp Rosemary, fresh, finely chopped

Directions

  1. 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.
  2. 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 they’re soft, stirring occasionally, about 10 minutes.
  3. 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 they’re soft, stirring occasionally, about 10 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Serve immediately.
  • Yield: 8 Servings
  • Cuisine: Spanish
  • Course: Dinner