Instructions

1. Place a large skillet over medium high heat. Add the oil and heat an additional minute. Season the short ribs evenly with 2 teaspoons of salt. Add them to the pan in a single layer being careful not to over crowd the pan. This can be done in two batches if needed. Sear the meat until deep golden brown on all sides, about 12 minutes. Remove the meat to a 4 quart slow cooker. To the pan add the red onion, carrot and garlic. Season with the remaining 1 teaspoon of salt. Using a wooden spoon, scape the brown bits from the bottom of the pan. Cook, stirring often, for about 3 minutes or until fragrant and beginning to soften. Add the tomato paste and the cocoa powder. Cook, stirring constantly for 1 minute. Deglaze with the red wine scaping up any remaining bits from the bottom of the pan with the wooden spoon. Add the mixture to the slow cooker along with the tomatoes and parmesan rind. Set the slow cooker for high for 4 hours or low for 6 hours. Using a shallow spoon, remove any oil that may have risen to the surface during cooking and discard.
2. When ready to serve, use two forks or a pair of tongs to pull apart and shred the meat. Stir the meat to coat it evenly in the sauce. Serve the ragu tossed with your favorite pasta and parmesan cheese or over creamy polenta. Grate the dark chocolate over the top if desired.