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Braised Short Ribs With Garbanzo Beans And Raisins

One of the pleasures of a dish like this is sopping up the wonderful sauce with crusty bread; make sure to have plenty on hand.

Type: Meat
Courses: Main Course
Serves: 4 people

Recipe Ingredients

  Garbanzo Beans
1 1/2 cups 240g / 8.5ozDried garbanzo beans
1 tablespoon 15mlExtra-virgin olive oil
1 tablespoon 15mlOnion - quartered (medium)
1   Celery stalk - halved
1   Carrot - halved (medium)
4   Fresh rosemary sprigs (large)
4   Fresh thyme sprigs (large)
1 teaspoon 5mlSalt
1/2 cup 80g / 2.8ozRaisins
  Short Ribs
8   Meaty short ribs - (3" to 4" long)
2 tablespoons 30mlVegetable oil
1 tablespoon 15mlOnion - chopped (small)
1 tablespoon 15mlCarrot - chopped (small)
1   Celery stalk - chopped
5   Fresh thyme sprigs (large)
3   Garlic cloves - unpeeled
3 cups 711mlLow-salt chicken broth
1/2 cup 118mlSherry 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.

Bon Appetit, September 2003


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