Living 2 Eat |

Chocolate Braised Beef Short Ribs

2 pounds beef short ribs, 3 inch cut
2 ½ cups onions, large dice
1 ½ cups carrots, large dice
1 ½ cups celery, large dice
4 cloves garlic, smashed
2 ounces tomato paste
2 cups red wine
1 Tbsp. Black peppercorns
1 tsp. mustard seeds
2 bay leaves
12 ounces Hershey’s Dark Coveture Chocolate
12 cups beef or veal stock
2 sprigs fresh thyme

1. Season ribs with salt and pepper and let stand for four hours, refrigerated.

2. Heat 3 Tbsp. Oil in roasting pan over medium high heat. Sear ribs evenly on all sides.  Remove ribs from pan.

3. Add vegetables, mix well and caramelize for 15 minutes.  Add tomato paste, stir well, roast for 5 minutes.

4.  Add wine and stir. Add peppercorns, mustard seeds and bay leaves.  Bring to boil, reduce to simmer and reduce by half.

5. Add chocolate, stock and thyme, mix well.

6. Return ribs to the pan and bring to simmer.  Cover pan with foil and place in preheated 250 degree oven for 5 hours, or until meat easily falls from the bone.

7. Remove ribs from the pan. Strain braising liquid into clean saucepan.  Bring to boil, reduce to simmer and reduce by half.

8. Once ribs have cooled, pull meat from the bone and shred into small pieces. Serve with reduced braising liquid.

NOTE:  This recipe comes from The White House Executive Chef (1994 - 2005), Walter Scheib.   He has a fantastic website that might be of interest, click here.