The sauce for these tender beef short ribs is intense. To round out the tang and heat from the tomatoes and chiles, cookbook authors Matt and Ted Lee add a little semisweet chocolate. “It’s ...

To serve, slice down between the rib bones and serve 1 chop per person. Alternatively, cut the roast off the bones as in Step 4 of the Standing Rib Roast of Beef. Sprinkle each chop with a few ...