Braised Short Ribs with Chocolate and Rosemary

Ingredients for Braised Short Ribs with Chocolate and Rosemary

• 40g diced pancetta (Italian bacon

• about 45g )

• 2.7kg bone-in short ribs

• 240g finely chopped onions

• 30g de chalotas finamente picadas

• 30g finely chopped celery

• 35g finely chopped peeled carrots

• 3 dientes de ajo, picados

• Vino tinto seco de 475 ml

• 725ml de caldo de pollo bajo en sal

• 475ml chopped drained canned diced tomatoes

• 2 cucharadas de perejil fresco picado

• 1 very large fresh thyme sprig

• 1 hoja de laurel

• 3 tablespoons shaved or grated bittersweet chocolate

• 2 tablespoons unsweetened cocoa powder (preferably Dutch-process)

• 1 teaspoon finely chopped fresh rosemary

Heat heavy large pot over medium heat. Add pancetta and sauté 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.

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.

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