Recipes » Yucatecan » Short Ribs in Black Sauce Chocolate & Cacao

Ingredients (Double for Dinner)

• Ribs:
• 4 garlic cloves, mashed to a pulp in a mortar and pestle.
• 1/4 tsp dried oregano
• 1/8 tsp. ground allspice
• 1/4 tsp salt
• 1/4 tsp. cayenne pepper
• 6 large short ribs (8-10 oz. each)
• Rib Seasoning:
• 3 tbsp. EVOO
• 1 cup flour
• 1 cup brown sugar
• 2 carrots, finely chopped
• 2 stalks celery
• 1 large spanish onion, fine chopped, (8 oz, 1.5 cups)
• 6 cloves garlic, fine chopped
• 1 cup red wine
• 2 cups chicken stock
• 2 tbsp. tomato paste
• 1 tbsp. rosemary
• 1 oz. dark chocolate
• 2 tbsp. cacao nibs
• rosemary sprigs for garnish
• Chopped cilantro
•  salpicon garnish:
• 8 green onions, cut crosswise in ¼-inch pieces
• 2 habanera chiles, thinly sliced
•  juice of 2 limes
• salt
•  

Preparation

Season the ribs:
Combine mashed garlic with oregano, allspice, salt, cayenne in a small bowl. Rub over the ribs, and let sit for at least 2 hours, or overnight.
Searing:
Heat the oil in a large skillet, dredge the ribs in flour, cook, turning, until golden brown: 8 minutes. Add the brown sugar, continue to cook until the sugar melts and coats the ribs. REMOVE.

Add the carrots, celery, onion, and lastly the chopped garlic, and sauté for 5 minutes. Add red wine, and cook for 3 minutes, then add the chicken stock, tomato paste, and rosemary. Return the ribs to the pan, reduce heat, COVER, cook 2 hours.
Remove ribs, reduce the sauce UNCOVERED, until thick, puree with an emersion blender (10 minutes). 
Stir in the chocolate and the nibs.

Garnish with rosemary and cilantro; serve with some Salpicon, and white rice.