Insalata’s Spanish-Style Short Ribs with Bitter Chocolate, Sherry and Orange | Tante Marie's Kitchen

Ingredients

• 5 to 5-1/2 lb. short ribs of beef (2 -1/2″ wide, 3 bones down, cut between bones to equal 3 pieces per rib)
• 2 med. yellow onions, chunked
• 1 carrot, chunked
• 1 rib of celery, chunked
• 2 cloves garlic, mashed
• 2 cups red wine
• 1/2 cup tomato paste
• 1 small can plum tomatoes, chunked
• 12 cups good quality beef stock (preferably homemade)
• 3 TB unsweetened chocolate
• 1 TB fresh thyme
• 1/2 TB fresh chopped marjoram
• zest of 2 oranges
• 2 TB butter
• salt and pepper to taste