Beef Short Ribs with Chocolate and Pancetta
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ⅛ cup diced pancetta
  • 2-3 pounds short ribs (bone-in)
  • ¾ cup minced onions
  • ⅛ cup each: minced shallots, minced celery, minced carrots
  • 2 garlic cloves, minced
  • 1 cup dry red wine
  • 1½ cups beef broth
  • 1 cup diced canned tomatoes, drained
  • 1 tablespoon chopped fresh parsley
  • ¼ teaspoon dried thyme
  • 1 small bay leaf
  • ½ teaspoon oregano
  • 1½ tablespoons grated bittersweet baking chocolate
  • 1 tablespoon unsweetened cocoa powder
  • ½ teaspoon chopped fresh rosemary
  • 1 pound farfalline pasta (or penne, farfalle, etc.), cooked
  1. Heat a large, heavy frying pan over medium heat and add the pancetta. Saute until crisp, then scoop the pancetta with a slotted spoon and let it drain on a paper towel.
  2. Leave the pancetta drippings in the pan, and brown the ribs in this pan over medium-high heat. Once you have browned the ribs on all sides, transfer them to a plate.
  3. Add onions, shallots, carrots, celery and garlic to pan and cook until soft. Pour in the wine and boil, uncovered, until half the liquid has boiled off (about 5 minutes). Scrape up any browned bits.
  4. Add broth, pancetta, tomatoes, dried herbs, parsley, bay leaf and ribs. Simmer, partially covered, for 1 hour, then uncover and simmer 1 more hour, stirring occasionally. At the end of this time, rib meat should be quite tender.
  5. Move the ribs to a plate, fish out the bay leaf and discard, and boil the sauce to thicken for 5-8 minutes.
  6. Turn down the heat, add chocolate cocoa and rosemary and stir, melting the chocolate. Add salt and pepper to taste.
  7. Return ribs to pot and cook on low heat until heated through.
  8. If desired, cut the ribs into segments.
  9. Serve over cooked pasta.
Recipe by Lone Star Farm Blog - A Free Range Beef Farm in Lancaster County, Pennsylvania at