This recipe is from Share: Delicious Dishes from FoodShare and Friends, by Adrienne De Francesco with Marion Kane. Reprinted with the permission of publisher Between the Lines.

This dish comes from Cathy and Bryan Gilvesy, who sustainably raise grass-fed Texas Longhorn cattle at Y U Ranch in Tillsonburg, Ontario. Cathy and Bryan have transformed the conversation about economic sustainability for farmers by promoting Alternative Land Use Services (ALUS), a program designed to pay farmers for their environmental stewardship of land and water, allowing them to develop a more sustainable financial and environmental future.

This is a superb hearty meat dish with the rich addition of chocolate and cocoa. Ask your butcher to cut the short ribs thicker than the usual inch or so, for meatier portions. The ribs are best made a day or two ahead. Serve with mashed potatoes.

1⁄4 cup (about 1 oz) diced pancetta or bacon, optional

2 tbsp grapeseed oil

8 pieces (about 4 to 5 lb) bone-in short ribs

1⁄2 tsp kosher salt

1⁄2 tsp freshly ground black pepper

1 onion, finely chopped

1 medium carrot, diced

1 stalk celery, diced

3 cloves garlic, minced

2 cups dry red wine

3 cups low-sodium chicken or beef broth

2 cups drained canned diced tomatoes

2 tbsp chopped flat-leaf parsley

1 tsp chopped fresh thyme leaves

2 tbsp grated bittersweet chocolate

1 tbsp cocoa powder

1 tsp finely chopped fresh rosemary Kosher salt and freshly ground black pepper, to taste

In a large Dutch oven, cook the pancetta (if using) over medium heat until crisp, about 5 minutes. Using a slotted spoon, transfer pancetta to a paper towel-lined plate. Sprinkle the ribs evenly with salt and pepper. In the Dutch oven over medium-high heat, using some of the grapeseed oil as necessary, brown the short ribs, in two batches, until deeply browned on all sides, about 10 minutes per batch. Transfer the ribs to a bowl.

Reduce the heat to medium. Add the onions to the Dutch oven and cook, stirring occasionally and scraping up any brown bits from the bottom of the pot, for 5 minutes. Add the carrots, celery and garlic. Cook, stirring, for 2 minutes. Stir in the wine. Bring to a boil. Boil, scraping up any brown bits from the bottom of the pot, until the liquid is reduced by about one-half, about 5 minutes. Stir in the broth, tomatoes, parsley, thyme and cooked pancetta. Nestle the ribs into the sauce in the pot. Bring to a boil. Cover the pot and transfer to a 325° F oven. Cook until the meat is tender, about 3 hours, turning the ribs after 90 minutes.

Transfer the ribs to a platter. Spoon the fat from the surface of the sauce in the pot. Bring the sauce to a boil. Boil until the sauce starts to thicken, about 8 minutes. Reduce the heat to low. Add the chocolate, cocoa and rosemary; stir until the chocolate is melted. Add salt and pepper as needed. Return the ribs to the pot. Cook until the ribs are heated through

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