Braised Short Ribs with Garbanzo Beans and Raisins
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.
Place beans in large saucepan.
Add cold water to cover by 2 inches and bring to boil.
Remove from heat; cover and let stand 1 hour.
Heat oil in same pan over medium-high heat.
Add onion, celery, and carrot; sauté until vegetables begin to brown, about 10 minutes.
Add rosemary and thyme. Return beans to 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.
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.
Add raisins; season beans with pepper. Cool. (Can be made 1 day ahead. Cover and chill.)
Sprinkle short ribs on all sides with salt and pepper.
Heat oil in heavy large wide ovenproof pot over medium-high heat.
Add short ribs in single layer and brown on all sides, about 12 minutes.
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.
Add broth, vinegar, tarragon sprigs, and remaining 3 thyme sprigs and bring to simmer (broth will not cover ribs).
Bake uncovered until ribs are tender, about 1 hour 45 minutes.
Using oven mitts, transfer short ribs to stove top. Tilt pot; spoon off fat from surface.
Drain bean-raisin mixture.
Add cherry peppers and drained bean-raisin mixture. Simmer until sauce thickens slightly, about 15 minutes. Season with salt and pepper.
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.
Peju Province MerlotDeep ruby in color, the 2016 Merlot offers fragrant, layered aromas of juicy pomegranate, baking spice, and a hint of cedar. Lush fruits of cherry and blackberry envelop the palate. Soft hints of toasted almond and vanilla culminate with an elegant finish. Delicious now, this Merlot will continue to mature for the next 6-8 years.Blend: 95% Merlot, 4% Cabernet Sauvignon, 1% Petit Sirah