Braised Short Ribs with Garbanzo Beans and Raisins

Name: Braised Short Ribs with Garbanzo Beans and Raisins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 small carrot, chopped; 1 celery stalk, chopped; 8 hot cherry peppers from jar, drained, left whole; 355 milliliters dried garbanzo beans; 3 garlic cloves, unpeeled; 710 milliliters low-salt chicken broth; 1 Tbsp extra-virgin olive oil; 1 small onion, chopped; 118 milliliters raisins; 4 larges fresh rosemary sprigs; 1 teaspoon salt; 118 milliliters Sherry wine vinegar; 3 inch ribes 3- to 4-inch-long meaty short ribs; 2 fresh tarragon sprigs; 5 larges fresh thyme sprigs; 2 Tbsps vegetable oil

Braised Short Ribs with Garbanzo Beans and Raisins is a dairy free and vegetarian main course. This recipe covers 29% of your daily requirements of vitamins and minerals. One serving contains 510 calories, 20g of protein, and 16g of fat. This recipe serves 4. A mixture of long meaty short, celery stalk, thyme sprigs, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the raisins you could follow this main course with the Rice Pudding with Raisins and Cinnamon as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Place beans in large saucepan.

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Beans

Equipment you will use

Sauce Pan

Add cold water to cover by 2 inches and bring to boil.

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Water

Remove from heat; cover and let stand 1 hour.

Drain beans.

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Beans

Heat oil in same pan over medium-high heat.

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Cooking Oil

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Frying Pan

Add onion, celery, and carrot; sauté until vegetables begin to brown, about 10 minutes.

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Vegetable

Carrot

Celery

Onion

Add rosemary and thyme. Return beans to pan.

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Rosemary

Beans

Thyme

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Frying Pan

Add enough cold water to cover by 2 inches and bring to boil. Reduce heat to medium-low. Simmer beans uncovered until almost tender, about 45 minutes.

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Beans

Water

Add 1 teaspoon salt. Continue to simmer until beans are tender, stirring occasionally and adding more water to keep covered if necessary, about 45 minutes longer.

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Beans

Water

Salt

Add raisins; season beans with pepper. Cool. (Can be made 1 day ahead. Cover and chill.)

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Raisins

Pepper

Beans

Preheat oven to 350°F.

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Oven

Sprinkle short ribs on all sides with salt and pepper.

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Salt And Pepper

Beef Short Ribs

Heat oil in heavy large wide ovenproof pot over medium-high heat.

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Cooking Oil

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Pot

Add short ribs in single layer and brown on all sides, about 12 minutes.

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Beef Short Ribs

Transfer ribs to plate.

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Ribs

Add onion, carrot, celery, 2 thyme sprigs, and garlic to pot. Sauté until vegetables brown, about 10 minutes. Return ribs to pot in single layer, meat side down.

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Fresh Thyme

Vegetable

Carrot

Celery

Garlic

Onion

Meat

Ribs

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Pot

Add broth, vinegar, tarragon sprigs, and remaining 3 thyme sprigs and bring to simmer (broth will not cover ribs).

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Fresh Thyme

Tarragon

Vinegar

Broth

Ribs

Bake uncovered until ribs are tender, about 1 hour 45 minutes.

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Ribs

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Oven

Using oven mitts, transfer short ribs to stove top. Tilt pot; spoon off fat from surface.

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Beef Short Ribs

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Oven Mitt

Stove

Pot

Drain bean-raisin mixture.

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Raisins

Add cherry peppers and drained bean-raisin mixture. Simmer until sauce thickens slightly, about 15 minutes. Season with salt and pepper.

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Salt And Pepper

Peppers

Cherries

Raisins

Sauce

Transfer to bowl.

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Bowl

Equipment

Ingredients

Servings:

1small

carrot, chopped 1

celery stalk, chopped 8

hot cherry peppers from jar, drained, left whole 355milliliters

dried garbanzo beans 3

garlic cloves, unpeeled 710milliliters

low-salt chicken broth 1Tbsp

extra-virgin olive oil 1small

onion, chopped 118milliliters

raisins 4larges

fresh rosemary sprigs 1teaspoon

salt 118milliliters

Sherry wine vinegar 3inch ribes

3- to 4-inch-long meaty short ribs 2

fresh tarragon sprigs 5larges

fresh thyme sprigs 2Tbsps

vegetable oil

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Beef Short Ribs works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. You could try Peju Province Merlot. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 38 dollars per bottle.