Braised Short Ribs with Garbanzo Beans and Raisins
If you want to add more gluten free and dairy free recipes to your recipe box, Braised Short Ribs with Garbanzo Beans and Raisins might be a recipe you should try. For $2.19 per serving, you get a main course that serves 4. One serving contains 489 calories, 20g of protein, and 16g of fat. 12 people were glad they tried this recipe. A mixture of thyme sprigs, celery stalk, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Epicurious. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is spectacular. Users who liked this recipe also liked Braised Chile-Spiced Short Ribs with Black Beans, Braised Not-So-Short Short Ribs with Hominy Stew from A New Turn in the South, and Raspberry Vinaigrette Slaw with Garbanzo Beans, Red Peppers and Golden Raisins.
Servings: 4
Ingredients:
1 small carrot, chopped
1 celery stalk, chopped
8 hot cherry peppers from jar, drained, left whole
1 1/2 cups dried garbanzo beans
3 garlic cloves, unpeeled
8 3- to 4-inch-long meaty short ribs
3 cups low-salt chicken broth
1 tablespoon extra-virgin olive oil
1 small onion, chopped
1/2 cup raisins
4 large fresh rosemary sprigs
1 teaspoon salt
1/2 cup Sherry wine vinegar
2 fresh tarragon sprigs
5 large fresh thyme sprigs
2 tablespoons vegetable oil
Equipment:
sauce pan
frying pan
oven
pot
oven mitt
stove
bowl
Cooking instruction summary:
Preparation 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; 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.) For short ribs: 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.
Step by step:
For garbanzo beans
1. Place beans in large saucepan.
2. Add cold water to cover by 2 inches and bring to boil.
3. Remove from heat; cover and let stand 1 hour.
4. Drain beans.
5. Heat oil in same pan over medium-high heat.
6. Add onion, celery, and carrot; sauté until vegetables begin to brown, about 10 minutes.
7. Add rosemary and thyme. Return beans to pan.
8. 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.
9. 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.
10. Add raisins; season beans with pepper. Cool. (Can be made 1 day ahead. Cover and chill.)
For short ribs
1. Preheat oven to 350°F. Sprinkle short ribs on all sides with salt and pepper.
2. Heat oil in heavy large wide ovenproof pot over medium-high heat.
3. Add short ribs in single layer and brown on all sides, about 12 minutes.
4. Transfer ribs to plate.
5. 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.
6. Add broth, vinegar, tarragon sprigs, and remaining 3 thyme sprigs and bring to simmer (broth will not cover ribs).
7. Bake uncovered until ribs are tender, about 1 hour 45 minutes.
8. Using oven mitts, transfer short ribs to stove top. Tilt pot; spoon off fat from surface.
9. Drain bean-raisin mixture.
10. Add cherry peppers and drained bean-raisin mixture. Simmer until sauce thickens slightly, about 15 minutes. Season with salt and pepper.
11. Transfer to bowl.
Nutrition Information:
covered percent of daily need
