Braised Short Ribs With Garbanzo Beans And Raisins

Recipe Ingredients

		Garbanzo Beans
1 1/2 cups	240g / 8.5oz	Dried garbanzo beans
1 tablespoon	15ml	Extra-virgin olive oil
1 tablespoon	15ml	Onion - quartered (medium)
1		Celery stalk - halved
1		Carrot - halved (medium)
4		Fresh rosemary sprigs (large)
4		Fresh thyme sprigs (large)
1 teaspoon	5ml	Salt
1/2 cup	80g / 2.8oz	Raisins
		Short Ribs
8		Meaty short ribs - (3" to 4" long)
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	Onion - chopped (small)
1 tablespoon	15ml	Carrot - chopped (small)
1		Celery stalk - chopped
5		Fresh thyme sprigs (large)
3		Garlic cloves - unpeeled
3 cups	711ml	Low-salt chicken broth
1/2 cup	118ml	Sherry wine vinegar
2		Fresh tarragon sprigs
8		Hot cherry peppers from jar - drained, left whole

Recipe Instructions

For Garbanzo Beans: 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.

Drain beans. Heat oil in same pan over medium-high heat. Add onion, celery, and carrot; saute 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.)

For Short Ribs: Preheat oven to 350 degrees. 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. Transfer ribs to plate.

Add onion, carrot, celery, 2 thyme sprigs, and garlic to pot. Saute 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. Transfer to bowl.

This recipe yields 4 servings.

Source:
Bon Appetit, September 2003

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.