Braised Beef Short Ribs With Dark Bitter Chocolate Served With White Bean And Pan-roasted Vegetables






Bean and Vegetable Ragout:
1 cup cooked white kidney beans
1 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)
For the Ribs:
8 pieces- 3 inch cut beef short ribs
2 tbsp. olive oil
1 cup chopped fresh leeks
1 cup diced carrots
1 cup dice celery
1 cup diced parsnip
1 tbsp. garlic - minced
5 cups beef or veal stock
2 tbsp chopped fresh thyme
4 fresh bay leaves
3 tbsp, fresh parsley chopped
2-3 tbsp. tomato paste
1.5 Litres red wine
Salt and pepper to taste
1/3 cup chopped dark bitter chocolate
3 oz bourbon
1 tbsp. chopped fresh rosemary
* Click to ingredient to choose one


For the bean and vegetable ragout:
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.
For the ribs:
Sear the dried beef ribs in the olive oil until dark brown, remove from the pan. Sauté the vegetables in the pan drippings for 4 minutes. Add the beef ribs back to the pan and deglaze with wine and stock. Add the fresh herbs, tomato paste and season with salt and pepper.
Cover the pan with a lid and braise in a pre-heated 380 degree oven until ribs are tender 2-3 hours.Remove from heat and remove ribs. Thicken the sauce with flour and season if necessary. Just before service add the chopped chocolate, bourbon and fresh rosemary.
Serve the braised ribs with the sauce and vegetable & bean sauté.