Cookaholics Bulletin Board

This is one of our favorite recipes. I serve it with cheese grits and spoon the luscious sauce over them. If I have sauce left it goes into the freezer for roasts, soups or the next batch of short ribs.

Aliana's recipe

BRAISED SHORT RIBS WITH CHOCOLATE AND ROSEMARY Combined recipe
6 to 8 servings.

¼ cup diced pancetta (Italian bacon; about 1 1/2 ounces)
¼ cup all-purpose flour
6 LBS bone-in short ribs
1½ cups finely chopped onions
¼ cup finely chopped shallots
¼ cup finely chopped celery
¼ cup finely chopped peeled carrots
3 garlic cloves, minced
2 cups dry red wine
3 cups low-salt chicken broth or beef broth or combo
2 cups chopped drained canned diced tomatoes
1TBS. tomato paste
2 TBS chopped fresh parsley
1 very large fresh thyme sprig or 1 tsp dried thyme
½ tsp dried oregano
1 bay leaf
3 TBS. shaved or grated bittersweet chocolate
2 TBS. unsweetened cocoa powder (preferably Dutch-process)
1tsp. finely chopped fresh rosemary

1.Heat heavy large pot over medium heat. Add pancetta and sauté until crisp. Using slotted spoon, transfer pancetta to paper towels to drain.

2.Sprinkle ribs with salt and pepper and dredge in flour. Over medium-high heat, brown ribs in batches, in drippings in pot until brown on all sides, about 8 minutes per batch. Transfer to plate.

3.Meanwhile, combine the onion, shallots, celery, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse. Add the mixture from the food processor to the pot.

4.Add wine. Boil uncovered until liquid is reduced by half, scraping up browned bits, about 5 minutes.

5. Add broth, 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.

6. 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.

Thanks! That appears to be a Giada "Everyday Italian" recipe! I hesitated to try it because of the chocolate.

Oh that's good to know, Aliana probably told me that at some point. It is really good. I felt like you, and would not have tried it had Aliana not sang it's praises.

Laurie