Choc-a-Bloc Short Ribs
3.5 to 4 lbs. short ribs bone in or boneless
2 large yellow onions sliced
2 large red onions sliced
2 cups Stanley Lambert Black Sheep
1 Tablespoon Red Wine Vinegar
3 garlic cloves chopped
2 shallots chopped
2 Tablespoons Tomato Paste
¼ cup Ghirardelli dark chocolate chips or any 70 % dark chocolate chips or squares
2 Tablespoons Stanley Lambert Choc a Bloc
1 Teaspoon Chipolte Mexican Hot sauce ( Bufalo Brand (800-333-7846))
2 Cups low sodium beef broth
2 Tablespoons fancy catsup
Salt and pepper to taste
¼ teaspoon paprika
½ teaspoon cinnamon
Sauté garlic and shallots in a heavy roasting pan in some olive or canola oil. (5 ½ to 7 qt. with a lid
Round or oval)
Add short ribs and cook until nicely browned. Salt and pepper to taste. Add sliced onions to the top of the meat.
In a two quart or larger sauce pan mix together the Black Sheep red wine, beef broth, tomato paste, catsup, chocolate, chipolte sauce, Choc a Bloc, paprika, and cinnamon. Heat until all ingredients have blended together then pour mixture over meat and onions.
Cover with lid and bake at 250 degrees for three hours. Check periodically to mix onions throughout the sauce.
The meat should be very tender and the onions should be caramelized. The sauce should not need thickening but if it does mix a little sauce with some cornstarch make a paste and add to the sauce.
The amounts are not set in stone. A little more chocolate, cinnamon etc. will not hurt. The amount of liquid about 4 cups seems to work well with 3.5 to 4 lbs. of meat.
Serves about 6