When I announced at the beginning of February that I would attempt to make every post this month about chocolate, a number of people left comments asking if I would attempt a savoury chocolate recipe.

Well here you have it! For today’s Magazine Mondays post, I decided to finally try a recipe for Braised Short Ribs with Chocolate and Rosemary from the January 2006 issue of Bon Appétit magazine.

I love short ribs and recently had them at a friend’s house. She slow-cooked them in the oven and then served them with polenta. They were so good that I was dreaming about them for days.

While looking for a savoury recipe with chocolate, I came across this lovely dish and thought, “Why not?!”


I halved the recipe, for starters, and I must admit that when it came time to add the chocolate and cocoa to the sauce, I wimped out slightly and added just a bit less than what was called for. Still, though, the end result was delicious.

It’s hard to put into words how the chocolate and cocoa enhanced the sauce but suffice to say there was a distinct huskiness to this sauce. The flavour was very deep and the sauce was a dark, rich colour as well.

This was perfect for a slow Sunday lunch. I hope you’ll give it a try.

Have a great week, everyone!


For the recipe, click here.

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