Beef Short Ribs with Chocolate Port Sauce

Ingredients

• 6 lb (3 kg) beef short ribs (about 12 ribs)
• 2 tsp salt
• 1 tsp freshly ground pepper
• 2 tbsp canola oil
• 2 medium onions, chopped
• 2 medium carrots, cut into chunks
• 2 medium celery stalks, cut into chunks
• 1 cup mushrooms
• 8 sprigs fresh thyme
• 4 cloves garlic, peeled
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1 cup dry red wine
• 4 cups beef broth
• 1/2 cup ruby port
• 1/3 cup chopped bittersweet chocolate

Directions

1. Preheat oven to 325°F.
2. Sprinkle ribs with salt and pepper.
3. Heat oil in an ovenproof non-reactive Dutch oven over medium-high heat.  Add ribs in batches and brown on all sides.
4. Transfer ribs to a plate; set aside.
5. Reduce heat to medium-low.  Add onions, carrots, celery, mushrooms, thyme, garlic, rosemary and bay leaves; sauté until vegetables are softened, about 8 minutes.
6. Increase heat to medium-high.  Add wine and cook, stirring, until wine is reduced by half.
7. Return ribs and any accumulated juices to pan.  Add broth.  Bring to a boil.  Remove from heat.
8. Bake, covered, for 2 1/2 hours.
9. Remove ribs from broth mixture, reserving broth mixture, and transfer ribs to a baking dish.  Cover ribs with foil; keep warm.
10. To prepare sauce, strain broth mixture through a large strainer into a large heatproof bowl; discard solids.
11. Remove and discard fat from surface of strained broth mixture.  Reserve 3 cups of strained broth mixture; discard remaining strained broth mixture.
12. Place port in a medium deep non-reactive frypan over medium heat; cook, stirring, until reduced by half, about 4 minutes.
13. Add reserved strained broth mixture and stir to combine.  Bring to a boil.
14. Reduce heat and simmer, uncovered, stirring occasionally, until mixture is reduced by half.
15. Add chocolate and whisk until chocolate is melted and mixture is smooth.  Remove from heat.
16. Pour sauce into a serving dish and serve immediately with ribs.