Preheat the oven to 350 degrees F.
Place the onions
, celery, carrots, and garlic in a large bowl. Add the rosemary
, star anise, and cinnamon stick, then set aside.
Cut the ribs between the bones, and trim all the excess outer fat.
Season the ribs well with coarse salt, then dredge
in flour until well coated.
In a large Dutch oven
or wide soup
pot, pour in enough oil to coat the bottom of the pan. On high heat, sear
the ribs so they are browned well on all sides (about 3 minutes per side). Set aside.
In same pan, transfer all the vegetables from the bowl, and stir to caramelize
and pick up all the brown bits.
Add the meat back into the pot. Pour the wine
over. Ensure all is covered and if not, top up with water.
Sprinkle on the cocoa powder
and add the brown sugar
, bring to a boil, cover with a lid or foil, and place in the oven till meat is fork tender, about 3 hours.
Remove the ribs to a platter and strain
out the solids to use for something else.
Boil the cooking liquid in a wide shallow pan till it is reduced by half. It will be richer, more flavorful and thicker. Add a nub of butter
at the end for sheen and flavor.
Serve on a mound of garlic mashed potatoes, topped with green beans
and poached vine tomatoes. Check out some of Chuck