Braised Short Ribs with Chocolate and Cherries
2.lb beef short ribs
1/2c unsweetened cocoa
1/2c chopped onions
1/4c diced bacon
3 cloves garlic
1c chopped carrots
1c diced celery
4 bay leaves
1 stalk of rosemary
2c red wine
3c beef stock
1/4c bittersweet chocolate
1/4c dried cherries
Step 1: dust the short ribs with the cocoa and set aside.
Step 2: place onions, bacon and garlic in a dutch oven over medium heat. Put lid on for about 5 -10 minutes, so the onions are translucent and the bacon is cooked, but the garlic isn't burnt.
Step 3: move the onions et al to the side and sear the ribs in the bacon fat. You will likely have to do this in stages so as to not overcrowd the pot.
Step 4: add the rest of the ingredients, except the chocolate and cherries. Put pot (with the lid on) in the oven for 2 hours at 350F.
Step 5: Remove from oven. Remove the meat and set aside. Strain the liquid of the solids then add the chocolate and cherries into the liquid. Reduce sauce to your desired thickness.
Step 6: return ribs to the pot and the serve over noodles or polenta.
Wow. This is a stunner. Rich and unctuous, it will easily serve eight.
It has a hint of chocolate but the underlying sweetness mainly comes from the cherries. Luckily I still have pounds of the dried cherries off my parent's tree from the summer past. Got to find ways to use them up before the next bounty comes...
Since this was a birthday dinner for my father-in-law, I busted out my supremely hoity-toity amuse bouche spoons to serve the bacon wrapped prawns on in the creamy, velvety pureed carrot soup. And then matched the dessert with the entree with a flourless chocolate cake with brandied cherries. Delish!
Adapted from The Northwest Best Places Cookbook.
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