Chocolate Short Ribs
recipe given to us by some visitors to the tasting room, we find it to
be an exceptional pairing to the 2014 Zinfandel. The 2014 has hints of
chocolate on the palate. This savory pairing is a change from our usual
raspberry chocolate pairing. Feel free to finish the dinner and the
bottle with a piece of raspberry chocolate.
1 dried guajillo pepper or ancho or pasilla pepper kosher salt and freshly ground black pepper
1 oz dried procini mushrooms pinch dried red chili flakes (optional)
1 cup hot water 1 small can whole San Marzano tomatoes
2 cups Zinfandel (Fratelli Perata if you dare) 3 cups low-sodium chicken broth
2 medium yellow onions 1 bay leaf
1 shallot 1 sprig fresh thyme
1 stalk celery 2 tbsp chopped flat-leaf parsley
2 clove garlic 3 tbsp chopped or grated bittersweet chocolate
1/4 cup pancetta 2 tbsp Dutch-process unsweetened cocoa powder
6 lbs bone-in short ribs 1 tsp finely chopped fresh rosemary
stem of the guajillo pepper. Split the pepper open and remove the
seeds. Spread the pepper open into a flat layer. Heat a dry skillet
over medium heat and toast the pepper, pressing with a spatula for
about 10 seconds on each side. Be careful not to burn the pepper.
Remove from heat and set aside.
Place dried porcini
mushrooms in 1 cup of hot water and soak for 15-30 minutes until
rehydrated. Remove mushrooms and reserve soaking liquid. Place two cups
of wine in a saucepan and reduce over medium heat to 1 cup. Pour
reduced wine into a blender with the guajillo pepper and blend until
smooth. Set aside. Cut peeled onions into quarters. Peel shallot and
cut in half. Cut celery into 1 inch pieces and dice garlic. Place
veggies into food processor and pulse until a course paste forms.
a large, heavy Dutch oven over medium heat and add pancetta. Render the
fat from the pancetta, stirring often, until pancetta begins to turn
brown and crisp. Remove pancetta with a slotted spoon to a paper
towel-lined plate; leave rendered fat in the pan. Season the short ribs
with salt and pepper, add to pan and increase heat to medium-high.
Brown the meat on all sides, about 5 minutes. Remove the meat to a
plate. Add the veggie paste and the red pepper flakes, if using, to pan
and decrease the heat to medium, and sauté, stirring occasionally,
until soft and very lightly browned, about 10 minutes.
the wine/ guajillo mix to the pan and deglaze. Then add the porcini
soaking liquid, being careful to retain any sediments from the
mushrooms in the container. Add the tomatoes and carefully crush them
with a potato masher. Add the broth, pancetta, bay leaf, thyme, and
parsley. Return the meat to the pot, partially cover and cook at a
simmer for 1 hour. Uncover and continue to simmer until the meat is
tender, another 1-2 hours more.
Remove meat with the slotted
spoon and set aside. Degrease the surface of the sauce and boil until
the sauce just begins to thicken. Decrease the heat to a simmer and
stir in the bittersweet chocolate., cocoa powder, rosemary, and
reseason with salt and pepper to taste. Return meat to pan and cook 5
minutes to warm through.