Braised Short Ribs with Chocolate and Rosemary
Braised Short Ribs with Chocolate and Rosemary is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Heat heavy large pot over medium heat.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat heavy large pot over medium heat.
Add pancetta and sauté until crisp.
Using slotted spoon, transfer pancetta to paper towels to drain.
Sprinkle ribs with salt and pepper.
Working in batches, brown ribs in drippings in pot over medium-high heat until brown on all sides, about 8 minutes per batch.
Transfer to plate.
Add onions and next 4 ingredients to pot.
Cover, reduce heat to medium, and cook until vegetables are soft, stirring occasionally, about 10 minutes.
Boil uncovered until liquid is reduced by half, scraping up browned bits, about 5 minutes.
Add broth, tomatoes, parsley, 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.