Yield: 4 servings

2 lb short ribs (boneless or bone-in)

1 celery stalk

1 carrot

1 yellow onion

6 garlic cloves

2 Roma (plum) tomatoes

3 sprigs rosemary

1 cup tomato paste

¾ cup cocoa powder

1 bottle red wine

2 to 3 cups chicken stock

¼ cup apple cider vinegar

3 whole cloves

Salt and pepper

Oil for cooking

Cut up all of the vegetables and set aside.

Generously season all sides of the short ribs with salt and pepper. Heat a large Dutch oven or braising pan and add enough oil to coat the bottom of the pan. Carefully sear all sides of the short ribs until brown. Remove the ribs and set aside. Add the vegetables to the pan. Cover the short ribs with the tomato paste and add the ribs back into the pot on top of the veggies.

Deglaze the pan with the entire bottle of red wine and add enough chicken stock to cover the short ribs. Add cocoa powder, rosemary, cloves and vinegar, and mix until the cocoa powder is dissolved.

Cover the pan and carefully place it in the oven for six hours at 250° F. Once cooked, remove the short ribs and strain the leftover mixture into a bowl to discard the veggies and rosemary sprigs (except carrots, if desired). Add strained liquid and short ribs back into the pot and serve.

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