I personally feel that Don does up THE best ribs going and this is another version and since we are all still on a temporary stay-at-home situation, why not give this one a try.
- 1/4 cup diced pancetta
- 5-6 lbs. bone in short ribs
- 1 cup finely chopped onion
- 1/4 cup finely chopped shallots
- 1/4 cup finely chopped celery (strings removed)
- 1/4 cup finely chopped, peeled carrots
- 2 minced garlic cloves
- 2 cups dry red wine
- 3 cups chicken broth
- 2 cups drained, canned tomatoes
- 2 tbsp. chopped fresh parsley
- 1 bay leaf.
In a heavy pot over medium heat, cook the pancetta until crisp. Remove from the pot and drain on paper towels. Sprinkle the ribs with salt and epper and in small batches, cook the ribs, browning on all sides. This will probably take about 7-8 minutes per batch. Transfer these to a plate.
Add the onion, shallots, celery and carrots to the pot, cover and cook the vegetables on a lower temperature until soft. Be sure to stir them every couple of minutes during the 10 minute cook.
Add the wine and with no cover, boil until the liquid is now reduced by half. Be sure to keep scraping the bottom of the pot for all the good bits for 5 minutes.
Add the broth, tomatoes, parsley, thyme, bay leaf, and pancetta. Place the ribs in the pot and cover partially and simmer for about 1 1/2 hours. Remove the lid completely and cook a further 1 1/2 hours until the meat is really tender. Remove the ribs to a plate. Now make the sauce.
Chocolate and Oregano Sauce
- 3 tbsp. grated bittersweet chocolate
- 2 tbsp. unsweetened cocoa powder
- 1 tsp. finely chopped fresh oregano
Transfer the ribs to a plate and remove the bay leaf. If there is excess fat on the surface, remove it with a spoon. Boil the sauce now until it begins to thicken (about 7 minutes). Reduce the heat to medium and add all the ingredients, stirring until the chocolate melts. Taste it and add a pinch of salt and pepper if needed. Return the ribs to the pot and simmer for about 5 minutes to rewarm it all.