Ingredients: |
Ingredients: 4-6 beef short ribs (4 pounds)
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon vegetable oil
5 cloves garlic, minced
1 rib celery, chopped
1 small onion, chopped
1 carrot, chopped
1-1/2 cups dry red wine
1/2 cup chicken broth
1 bay leaf
1 sprig fresh thyme (or 1/2 teaspoon dry)
1/2 cup chopped bittersweet chocolate
1/4 chop chopped parsley
1/2 teaspoon lemon zest (optional)
Juice 1/2 lemon (optional)
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Directions: |
Directions:Preheat oven to 300 degrees. Season the ribs with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Sauté the ribs (in batches if necessary) until browned on all sides, about 3 minutes per side; set the ribs aside. Discard all but 1 tablespoon of the fat from the Dutch oven. Reserve 2 teaspoons of the garlic for later use. Add the remaining garlic, celery, onion and carrot to the pot and cook, stirring often, until the onion is soft and lightly browned, about 10 minutes. Stir in the wine and the broth. Heat to a boil. Return the ribs to the pot. Add the bay leave and thyme. Distribute the chocolate over the liquid. Cover the pot tightly with foil and top with the lid. Transfer to the oven and bake until the meat is almost falling off the bone, about 3 hours. Remove the ribs to a platter and cover with foil to keep warm. Pour the pan mixture through a strainer into a bowl. Skim off the fat. Return the liquid to the Dutch oven and cook over high heat to reduce by half, about 15 minutes. Reduce heat to medium and return ribs to the sauce. Cook until heated through, about 5 minutes. Meanwhile, stir together reserved garlic, parsley, lemon zest and lemon juice. Put the ribs and sauce on a platter and spoon parsley mixture over the ribs. |
This recipe for Braised Short Ribs A La Chocolate is from