Braised Short Ribs with Chocolate and Rosemary

Serves 4

Adding chocolate and rosemary gives this simple short rib recipe an elegant touch which provides a slightly sweet and smoky richness to the sauce without overpowering the savoury flavour. This dish is ideal to serve for a special occasion such as a family gathering.


  • 2 tablespoons extra virgin olive oil

  • 6lbs short ribs, bone-in, about 12 large meaty short ribs

  • Kosher salt

  • Black pepper, freshly ground

  • 11 ⁄2 cups onion, finely chopped

  • 1 tablespoon garlic, minced

  • 1 ⁄4 cup shallots, finely chopped

  • 1 ⁄4 cup celery, finely chopped

  • 1 ⁄4 cup carrots, finely chopped

  • 2 cups red wine, Zinfandel or Chianti

  • 2 cups canned tomatoes, diced, drained

  • 3 cups low-sodium chicken broth

  • 1 sprig thyme, fresh

  • 1 bay leaf

  • 2 tablespoons parsley, chopped

  • 3 tablespoons bittersweet chocolate, shaved or grated

  • 2 tablespoons Dutch-process unsweetened cocoa powder

  • 1 teaspoon rosemary, fresh, finely chopped


1.Heat olive oil in the oval casserole over a medium-high heat. Season the short ribs with salt and pepper, add them to the pan. Brown the meat on all sides, about 10 minutes.


2. Remove the meat and add the onions, garlic, shallots, celery and carrots. Cover the pot and decrease the heat to medium and cook the vegetables until they’re soft, stirring occasionally, about 10 minutes.


3. Add the tomatoes, stock, bay leaf, thyme, and parsley. Return the meat to the pot, partially cover, and cook at a simmer for 1 hour.


4. Uncover and continue to simmer until the meat is tender, another 1 to 2 hours or more (taste a piece to be sure).


5. Serve immediately.

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