'East Bay Cooks' celebrates culinary diversity of Oakland, Berkeley and other cities

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27Ingredients
90Minutes

Ingredients

US|METRIC
  • 6 pounds bone-in beef short ribs (trimmed of excess fat)
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 tablespoons canola oil (divided)
  • 2 carrots (chopped)
  • 1 yellow onion (chopped)
  • 1 bulb fennel (cored and chopped)
  • 8 cloves garlic (peeled)
  • 1/2 bunch thyme (leaves picked)
  • 2 tablespoons tomato paste
  • 750 milliliters zinfandel
  • 2 quarts veal (chicken, or beef stock)
  • 2 ancho chiles (or 3 tablespoons ancho chile powder)
  • 1 tablespoon ground coffee
  • 1/4 cup bittersweet chocolate chips (chopped)
  • 1 cup Castelvetrano olives (pitted and halved)
  • 2 teaspoons grated lemon zest
  • 1 teaspoon grated orange zest
  • 1 clove garlic (finely chopped)
  • 1 teaspoon capers (Lilliput or nonpareil)
  • 1/2 cup flat leaf parsley leaves
  • 1/4 cup fronds (dill)
  • 1/4 cup mint leaves
  • 1 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • 1 red Fresno chile pepper (cut into thin rings, optional)
  • croutons (Store-bought or homemade, see Note)
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