What you Need:
2 pounds of boneless short ribs ( serves 4-6 )
4 oz of unsweetened bakers chocolate
1 bottle of good red wine
1 sweet onion, finely diced
1 garlic clove, diced
2 carrots finely diced
2 tbsp of Veg Oil
salt and pepper
1 -4 oz tube of tomato paste
To Make:
Season room temperature beef well with salt and lightly toss in flour, shaking off excess
Heat oil in heavy enamel deep sided pot, adding beef to sear, being careful not to overcrowd. Once shortribs have been seared well on each side, add in carrots, onion and garlic and allow the veggies to sweat a bit- After a few minutes, add the tomato puree and the red wine. Once the red wine has evaporated the alcohol- 1-2 minutes, add in the chocolate, stirring well until melted and not sticking to the bottom of the pot. Add in 2-3 cups of warmed water and turn heat to low, cover and allow to braise for up to 3 hours. Check on the ribs from time to time being careful to turn them occasionally so they don’t stick to the bottom… If more liquid is needed, add a bit more water. The liquid should never be higher than 3/4 of the way up the beef. Add 1 tsp of salt 1/2 way through the cooking time, stirring to incorporate. Serve w Mash Potatoes, Pasta or Rice.
This entry was posted on Monday, December 7th, 2009 at 4:58 pm and is filed under Recent Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
