Serves 6 (2 ribs each)
For the Ribs:
12 short ribs of beef, each two inches thick
Sea salt to taste
Fresh ground pepper to taste
2 tablespoons of butter melted
½ teaspoon of extra virgin olive oil
Mix the olive oil with the butter.
Season the ribs with the salt and pepper. Sear the ribs on
all sides in a heavy bottom skillet. Sear until browned on
all sides. Place in a casserole dish coated with olive oil
or olive oil spray. Pour the sauce over the ribs and bake
for two hours at 350 F. or until fork tender. Baste during
the cooking process with the sauce.
For the Chipotle Chocolate Sauce:
2 lbs of fresh tomatoes, diced
8 ounces of fresh tomato puree
6 tablespoons of red wine vinegar
1/3 cup of brown sugar **
1 sweet onion diced
1 tablespoon of olive oil
½ teaspoon chipotle peppers in Adobo sauce
3 tablespoons of Worchestire sauce
2 ounces of dark chocolate chopped **
3 tablespoons of roasted garlic mashed
¼ cup of butter melted
1 cup of good quality demi glace
For the Sauce:
Saute onions in olive oil. Add the tomatoes, puree and
roasted garlic. Add other ingredients and simmer for thirty
minutes or until thickened. Follow instructions above.
** Splenda now has a product that
combines Splenda with brown sugar. Or you can use natural
cane brown sugar or molasses.
** If you want to skip chocolate you can. Although you can
use 3 tablespoons of carob mixed with two tablespoons of
water. (To read article about Chef
Johnson,
click here.)
