Chef Time!

Chef Time!

Saturday, March 24, 2012

A Meal For A King (Or Queen)

Braised-Short-Ribs-With-Chocolate-And-Rosemary (2)

BRAISED SHORT RIBS WITH CHOCOLATE AND ROSEMARY
¼ c. diced pancetta (Italian bacon; about 1 1/2 ounces)
6 pounds bone-in short ribs
1½ c. finely chopped onions
¼ c. finely chopped shallots
¼ c. finely chopped celery
¼ c. finely chopped peeled carrots
3 garlic cloves, minced
2 c. dry red wine
3 c. low-salt chicken broth
2 c. chopped drained canned diced tomatoes
2 tbsp. chopped fresh parsley
1 very large fresh thyme sprig
1 bay leaf
3 tbsp. shaved or grated bittersweet chocolate
2 tbsp. unsweetened cocoa powder (preferably Dutch-process)
1 tsp. 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 next4 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 1½ hours. Uncover and simmer until rib meat is tender, stirring occasionally, about 1½ 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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