Red Wine Braised Short Ribs & Cannellini Beans
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Serves: 4
 
These braised short ribs can be made a day ahead of time for easy entertaining. They are wonderful served over polenta. or mashed potatoes If you have left-overs, the meat can be pulled off the bone, shredded, heated in the sauce and used to dress pasta.
Ingredients
  • 3 lbs. Beef Short Ribs
  • 1 c. Dried Cannellini Beans, soaked overnight and rinsed
  • ¼ c. Pancetta, chopped
  • 2 medium Onions, coarsely chopped
  • 1 Carrot, coarsely chopped
  • 1 stalk Celery, coarsely chopped
  • 2 cloves Garlic
  • ¼ c. Dried Porcini Mushrooms, soaked in boiling water, drained, and chopped (soaking liquid reserved)
  • 1 Tbsp. Tomato Paste
  • 1 15 oz. can Plum Tomatoes, crushed with their juices
  • ½ bottle Dry Red Wine
  • 3 Bay Leaves
  • 2 sprigs Rosemary
  • 2 Tbsp. Olive Oil
  • Polenta
  • Parmesan
Instructions
  1. Heat olive oil in a Dutch-oven over medium-high heat. Brown short ribs on all sides, about 10 minutes, and remove. Pour out excess fat.
  2. Meanwhile, combine carrot, celery, onion, and garlic in food processor and pulse until a rough paste (pestata) is formed.
  3. In the same pot that you browned the meat, add pancetta and saute until crisp. Add the pestata and saute until the vegetables take on a bit of color and release moisture, 3-5 minutes. Clear a small spot in the pot, add the tomato paste, allow to caramelize briefly before stirring into the browned pestata. Add porcini and soaking liquid, crushed tomatoes, red wine, bay leaves and rosemary. Add beans and short ribs, add water to cover. Let it come up to a boiling point and reduce heat to a very slow simmer.
  4. Cover and let the beef and beans braise until both are tender, 2½- 3 hours.
  5. When the meat is almost falling off the bone, remove, place on a plate, and tent with foil. Bring braising liquid to a boil and allow to reduce to a saucy consistency. Season with salt and pepper, remove bay leaves and rosemary stems. Add short ribs back to sauce and allow to come back up to temperature.
  6. Serve short ribs over polenta. Spoon cannellini beans and sauce over the ribs, top with a dusting of parmesan.
Recipe by strawberryplum at http://www.strawberryplum.com/red-wine-braised-short-ribs-cannellini-beans/