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Braised Short Ribs with Garbanzo Beans and Raisins

Braised Short Ribs with Garbanzo Beans and Raisins

Name: Braised Short Ribs with Garbanzo Beans and Raisins
Yield: 4 servings
Ingredients: 2 fresh Tarragon Sprigs1 medium Onion, quartered1 tbsp Extra-Virgin Olive Oil1 1/2 cups dried Garbanzo Beans1/2 cup Raisins3 to 4-inch-long meaty short ribs (8)1 small onion, chopped2 tbsp vegetable oil1 small carrot, chopped1 Celery Stalk, halved1 medium Carrot, halved1/2 cup Sherry wine vinegar3 garlic cloves, unpeeled3 cups low-salt chicken broth5 large fresh thyme sprigs1 celery stalk, chopped1 tsp Salt4 large, fresh Rosemary Sprigs4 large, fresh Thyme Sprigs8 hot Cherry Peppers left whole

By Greg

Total Time: 0 min

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. Makes four servings.

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Braised Short Ribs with Garbanzo Beans and Raisins

Recipe Details

Serves: 4 people

Difficulty: Easy

Created 23 April, 2004

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New portion size

Ingredients

2 fresh Tarragon Sprigs1 medium Onion, quartered1 tbsp Extra-Virgin Olive Oil1 1/2 cups dried Garbanzo Beans1/2 cup Raisins3 to 4-inch-long meaty short ribs (8)1 small onion, chopped2 tbsp vegetable oil1 small carrot, chopped1 Celery Stalk, halved1 medium Carrot, halved1/2 cup Sherry wine vinegar3 garlic cloves, unpeeled3 cups low-salt chicken broth5 large fresh thyme sprigs1 celery stalk, chopped1 tsp Salt4 large, fresh Rosemary Sprigs4 large, fresh Thyme Sprigs8 hot Cherry Peppers left whole

Instructions

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; 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.)
Preheat oven to 350°F. 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. 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. Transfer to bowl.