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garbanzo beans extra-virgin olive oil onion celery stalk carrot rosemary sprigs thyme salt raisins short ribs vegetable oil onion carrot celery stalk thyme garlic low-salt sherry wine vinegar tarragon sprigs peppers
Viewed: 56 - Published at: 9 years agoIngredients
- 1 1/2 cups dried garbanzo beans
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, quartered
- 1 celery stalk, halved
- 1 medium carrot, halved
- 4 large fresh rosemary sprigs
- 4 large fresh thyme sprigs
- 1 teaspoon salt
- 1/2 cup raisins
- 8 3- to 4-inch-long meaty short ribs
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 1 small carrot, chopped
- 1 celery stalk, chopped
- 5 large fresh thyme sprigs
- 3 garlic cloves, unpeeled
- 3 cups low-salt chicken broth
- 1/2 cup Sherry wine vinegar
- 2 fresh tarragon sprigs
- 8 hot cherry peppers from jar, drained, left whole
Method
- 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.)
- Preheat oven to 350F.
- 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.
