a very different kind or short rib recipe

i was watching the food network one early morning and the guy was making a short rib recipe which i lways wanted to try but what made it different was the additon of dark chocolate into the sauce after it was cooked. since this was my first try at this and i was not sure if i would like it, i only bought 1 pound of the short ribs and therefore cut the ingredients down accordingly. it came out great and the "sauce" weas nice and glossy

Short Rib Bourguignonne

1/2 cup all purpose flour
1 tbs ;paprika
1 tsp cayenne pepper
1 tsp salt
1 tsp black pepper
3 to 4 pounds beef short ribs, cut into thirds, about 4 pieces
3 to 4 tbs unsalted butter
1/2 cup bacon, diced
2 large whie onions, sliced
4 challots, quartered
1 pound mushrooms
1 cup celery, diced
1/2 cup carrots, diced
2 cups red wine or half bottle
4 cups beef stock or enough to cover
one bar of dark chocolate

Preheat oven to 350 degrees F

combine flour, paprika, cayenne pepper and black pepper in a bowl. Add the short ribs, coating them lightly in the flour mixture.

In a large Duth oven or deep oven-proof pot over medium heat, melt butter until golden. add the ribs, shaking off any excess flour. sear meat until browned on both sides.. remove to a plate that will hold any juice and set aside.

In the same pot saute the bacon for 2 to 3 minutes then add the onions, shallots. mushrooms, celery, and carrots and saute until golden. deglaze the pan with the red wine, adding a little at a time. Let reduce over high heat for 1 minute. Place the short ribs back into the pot. Add the rest of the wine and beef stock, and bring to a simmer. Once the liquid has come to a simmer, cover, and cook in the oven for 3 hours.

after 3 hours take the pot out of the oven and remove the short ribs. at this point the bone will put away from the meat. takde a small piece of chocolate at first and stir it into the sauce and ive it a taste. there should be just a hint of chocolate and the sauce should be nice and glossy looking. if not, add more chocolate until you get the desired taste.

place the short ribs on a plate and stir the sauce on top of it.







Dijon Mashed Potatoes
1 pound yukon gold potatoes
salt
1/2 cup milk
2 tbs unsalted butter
pinch of nutmeg
1 tbs whole grain Dijon mustard
freshly ground black pepper

Fill a large saucepan about halfway with warm wter. Bring to a simmer. Peel and slice potatoes and add them to the simmering water. Add a few pinches of salt, increase the heat and bring to a boil. Check the potatoes with a knife. If the knife has some resistance, continue simmering the potatoes until the knife comfortably slides through the potatoes. When the potatoes have cooked through, about 15 minutes drain them in a large colander. Add them back to the saucepan. To the saucepan, add the milk and butter followed by a pinch of nutmeg. Mash potatoes until smooth. Stir in Dijon mustard. Season with more salt and pepper to taste.

this is the dessert


1 pound fresh figs
1 tsp honey
8 ounces mascarpone
1/2 pound unsalted pistachios (shelled)
ground cinnamon and grated dark chocolate, garnish

Preheat oven to 350 degrees f
For each fig, cut a cross over the stem end, just deep enough to gently squeeze the fig open. Place on a baking sheet and bake in the oven for 5 to 10 minutes. Meanwhile, combine the honey and mascarpone in a bowl. Coarsely chop the pistachio nuts, and then add them to the bowl. Remove figs from the oven. place on a serving plate and top with mascarpone mixture. Garnish with cinnamon and grated dark chocolate.