- Cook bacon in a large pot on medium-high, until crispy.
- Remove bacon with a slotted spoon and drain on paper towels.
- Season short ribs with salt, pepper and coffee; sear in pot with bacon drippings about 2 to 3 minutes per side.
- Remove ribs and set aside.
- Saute onions, shallots, celery, carrots and garlic in same pot until softened, about 8 to 10 minutes.
- Pour in 1 cup of chicken stock and bring mixture to a boil.
- Be sure to scrape the bottom of the pot to release any browned bits; remove from heat.
- Pour heated broth into a slow cooker.
- Add remaining broth, vinegar, tomatoes, parsley, thyme, bay leaf, short ribs, and bacon.
- Cook on high for 8 hours or until tender.
- Remove ribs, bay leaf, and thyme with a slotted spoon and place on a plate.
- Skim any fat from the remaining sauce.
- Cook sauce uncovered for an additional 30 minutes to thicken.
- Reduce heat to low and add chocolate, cocoa powder, and rosemary.
- Stir until chocolate melts; season with salt and pepper to taste, add ribs back and heat on medium until warmed about 30 minutes uncovered.
Makes 4 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
850 calories, 70 g fat, 30 g saturated fat, 140 mg cholesterol, 260 mg sodium, 19 g carbohydrate, 5 g fiber, 7 g sugar, 39 g protein
