Short Ribs with Chocolate
Source: University of Montana
This dish offers a new take on savory and sweet. With bacon pancetta, short ribs and chocolate, this dish provides a perfect flavor balance.
1 oz. bacon pancetta
7 lb. + 8 oz. Short Ribs with Chocolate pre-prep, scale to weight
Salt and pepper to taste
3/4 cup + 1 tbsp. yellow onions, buffalo chopped
2 tbsp. + 1/2 tsp. fresh whole shallot, peeled, minced
2 tbsp. + 1/2 tsp. diced celery
2 tbsp. + 1/2 tsp. diced frozen carrots
1 tbsp. + 1/4 tsp. garlic, chopped, in oil
1 cup + 2 tbsp. burgundy wine
1 5/8 tbsp. beef liquid base
1 1/2 cups + 2 tbsp. tap water
1 cup + 2 tbsp. canned tomatoes, drained, diced
1 tbsp. + 1/4 tsp. parsley
1/2 tsp. thyme
0.56 whole bay leaves
1 1/3 tbsp. + 1/4 tsp. kosher salt
1/4 oz. chocolate baking 1-oz. squares, coarsely chopped
1 tbsp. + 1/4 tsp. ground cocoa
1/2 tsp. rosemary
- Heat tilt skillet to 350°F. Render pancetta until crispy. Remove pancetta and hold for later.
- Season short ribs with salt and pepper. Sear in pancetta oil until golden brown on all sides. (Do them in batches if necessary). Transfer ribs to 4-inch frying pan.
- Add onion, shallot, celery, carrot and garlic to tilt skillet. Sauté for about 10 minutes or until vegetables are soft.
- Add wine. Reduce by half, while scraping up any caramelized bits from bottom of skillet.
- Add base, water, tomato, parsley, thyme, bay leaves and rendered pancetta. Mix well.
- Add mixture in tilt skillet to ribs in hotel pan. Cover with parchment and foil.
- Braise in 300°F oven for 3 hours, or until ribs are fork tender.
- Remove foil and paper and allow to cool overnight in walk-in cooler.
- Remove short ribs from cooler and place in 2-inch frying pan.
- Skim any fat off remaining braising liquid and transfer liquid and vegetables to stock pot. Bring to a simmer.
- Stir in chocolate, cocoa and rosemary. Continue to stir until chocolate is melted.
- Add braising liquid back to ribs in 2-inch frying pan.
- Reheat short ribs, uncovered, in a 300°F oven until they reach 165°F.
- Cover and hold for service.