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Short Ribs with Chocolate

IngredientsChocolate, Pork, Vegetables
Menu PartEntree
Cuisine TypeAmerican

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



  1. Heat tilt skillet to 350°F. Render pancetta until crispy. Remove pancetta and hold for later.
  2. 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.
  3. Add onion, shallot, celery, carrot and garlic to tilt skillet. Sauté for about 10 minutes or until vegetables are soft.
  4. Add wine. Reduce by half, while scraping up any caramelized bits from bottom of skillet.
  5. Add base, water, tomato, parsley, thyme, bay leaves and rendered pancetta. Mix well.
  6. Add mixture in tilt skillet to ribs in hotel pan. Cover with parchment and foil.
  7. Braise in 300°F oven for 3 hours, or until ribs are fork tender.
  8. Remove foil and paper and allow to cool overnight in walk-in cooler.

To prepare:

  1. Remove short ribs from cooler and place in 2-inch frying pan.
  2. Skim any fat off remaining braising liquid and transfer liquid and vegetables to stock pot. Bring to a simmer.
  3. Stir in chocolate, cocoa and rosemary. Continue to stir until chocolate is melted.
  4. Add braising liquid back to ribs in 2-inch frying pan.
  5. Reheat short ribs, uncovered, in a 300°F oven until they reach 165°F.
  6. Cover and hold for service.

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