Chocolate-Covered Short Ribs Richard Dingle, Executive Chef at Hershey Lodge Ingredients: 1/4 cup diced bacon 6 pounds, bone-in short ribs Salt and freshly ground black pepper 1 1/2 cups onions, diced 1/4 cup shallots, diced 1/4 cup celery, diced 1/4 cup carrots, peeled and diced 3 garlic cloves, minced 2 cups red wine 3 cups low sodium chicken broth 2 cups canned-diced tomatoes, chopped and drained 2 tablespoons fresh parsley, chopped 1 fresh thyme sprig 1 bay leaf 3 tablespoon unsweetened Hershey's chocolate, shaved or grated 2 tablespoon Dutch-process cocoa powder 1 teaspoon fresh rosemary, finely chopped

Directions:
Cook bacon in large pot until crispy. Take bacon out of pot with slotted spoon and reserve on paper towels. Sprinkle short ribs with salt and pepper and sear in pot with bacon drippings, about 2-3 minutes per side. Remove ribs and reserve on plate

Saute onions, shallots, celery, carrots, and garlic in same pot until softened, about 8-10 minutes. Pour in red wine and bring mixture to a boil for about 5 minutes or until liquid is reduced be about half – be sure to scrape the bottom on the pot to release an browned bits.

Add broth, tomatoes, parsley, thyme sprig, bay leaf, bacon, and short ribs to pot. Stir and place lid over pot. Cook for about 1 1/2 hours. Remove lid and continue simmer for about 1 1/2 more hours or until ribs are tender.

Remove ribs with a slotted spoon and reserve on a plate. Remove bay leave and spoon off any fat that has risen to the top of the sauce. Bring sauce to a boil for about 8 minutes or until it begins to become thick.

Lower heat to medium and add Hershey's chocolate, cocoa powder, and rosemary. Cook, stirring until chocolate melts. Season to taste with salt and pepper. Add ribs back into the pot and cook until heated through. Serve warm.

Yield: 4 servings