January 22, 2012

Braised Beef Short Ribs

Post by Chef Corbin

with white bean and oven-roasted vegetables


1 piece braised beef short ribs (approx. 4 inches long – braise the ribs in beef and red wine sauce until tender)
1 ½ cups bean and vegetable ragout
¼ cup flavorful veal or beef stock
Salt and pepper to taste
2 tbsp. fresh herbs (parsley, thyme, tarragon, etc.)

Bean and Vegetable Ragout

½ cup cooked white kidney beans
1 ½ cups roasted mixed vegetables (pearl onions, zucchini, peppers, sweet potato, rutabaga, squash, and carrots- rough chopped and roasted in the oven with fresh thyme, garlic and olive oil)


Sauté the cooked beans with the roasted vegetables – deglaze with brown stock and add the fresh herbs. Season with salt and pepper. Place the bean and vegetable ragout into a large pasta plate- top with the braised ribs and garnish with crisped onions and herbs. Serve.