Ancho-Chocolate Braised Short Ribs

• 5 pounds 2-to 3-inch beef short ribs, on the bone (see Tip)
• 2 onions, quartered
• 10 garlic cloves, smashed with the side of a knife
• 1 bay leaf
• 1 tablespoon black peppercorns
• Salt
• 2 tomatoes
• 1 head garlic, wrapped in aluminum foil
• 4 tablespoons olive oil
• Freshly ground black pepper
• 15 ancho chiles, stemmed, seeded, and torn into pieces
• 1 teaspoon ground cumin
• 2 teaspoons crumbled dried oregano
• 2 ounces Ibarra chocolate (see page 117; 2/3 of a 3.1-ounce disk)

1. Combine the short ribs, one of the onions, the garlic cloves, bay leaf, peppercorns, and 1 tablespoon salt in a large heavy pot.
2. Add water to cover, and bring to a boil over high heat.
3. Reduce the heat to medium-low and simmer, uncovered, for 1 1/2 hours, or until the meat is cooked through.
4. Meanwhile, preheat the oven to 400F.
5. Arrange the remaining onion, the tomatoes, and the head of garlic on a large baking sheet.
6. Drizzle the onion and tomatoes with 2 tablespoons of the olive oil, and sprinkle generously with salt and pepper.
7. Roast for 1 hour, or until the vegetables are tender and browning in spots and the head of garlic is tender when pierced.
8. Allow to cool slightly.
9. Then transfer the tomatoes and onion to a blender.
10. Squeeze the garlic cloves from their papery skin into the blender, and blend until smooth.
11. Transfer the tomato puree to a medium bowl and set it aside.
12. When the short ribs are cooked through, strain them, reserving the meat and cooking liquid separately; discard all the vegetables and seasonings.
13. Put the ancho chiles in a medium bowl and cover with 3 cups of the warm reserved cooking liquid.
14. Let stand for 15 minutes, or until the chiles are soft.
15. Transfer the chiles and liquid to the blender and puree to a paste.
16. (There is no need to clean the blender since everything is for the same sauce.)
17. Heat the remaining 2 tablespoons olive oil in a large heavy pot over medium-high heat.
18. Add the ancho paste and simmer for 3 minutes.
19. Add the tomato puree and 3 cups of the reserved cooking liquid.
20. Stir in the cumin and oregano, and then the cooked short ribs.
21. Bring the sauce to a boil.
22. Reduce the heat to medium and simmer, uncovered, for 1 3/4 hours, or until the meat is very tender (adding more reserved cooking liquid if the sauce is too dry).
23. Stir in the chocolate until melted.
24. Season the sauce to taste with salt and pepper.
25. Spoon the meat and sauce into shallow bowls, and serve.
26. Short Ribs can be purchased on the bone or boneless.
27. I prefer the bone-in pieces because you get so much flavor when you cook meat on the bone, especially in braised dishes such as this one.

short ribs, onions, garlic, bay leaf, black peppercorns, salt, tomatoes, garlic, olive oil, freshly ground black pepper, ancho chiles, ground cumin, oregano, chocolate

Taken from www.epicurious.com/recipes/food/views/ancho-chocolate-braised-short-ribs-386988 (may not work)