Ingredients
- 1 rack beef ribs, at least 3 inches long, at least 8 bones on the rack
- 2 rack carrots, roughly chopped
- 1 rack jalapeño, split
- 1/2 rack celery stalk, roughly chopped
- 2 rack white onions, roughly chopped
- 1/2 teaspoon dried thyme
- 1 teaspoon whole black peppercorns
- 1 teaspoon bay leaf
- 1/2 teaspoon ground cinnamon
- 6 clove garlic
- 2 tablespoon red chili powder
- 1/2 teaspoon dried sage
- 1 rack beef ribs, at least 3 inches long, at least 8 bones on the rack
- 2 rack carrots, roughly chopped
- 1 rack jalapeño, split
- 1/2 rack celery stalk, roughly chopped
- 2 rack white onions, roughly chopped
- 1/2 teaspoon dried thyme
- 1 teaspoon whole black peppercorns
- 1 teaspoon bay leaf
- 1/2 teaspoon ground cinnamon
- 6 clove garlic
- 2 tablespoon red chili powder
- 1/2 teaspoon dried sage
- 1/2 cup white beans
- 1/2 cup black beans
- 1/2 cup cannelloni beans
- 4 ounce bacon, chopped
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 cup chicken stock
- 8 cup garlic cloves
- 2 cup jalapeños
Preparation
Baking Directions:
To make the beef short ribs:Place all ingredients in a roasting pan and cover with water.
Cover pan with plastic wrap and then aluminum foil.
Place in a 250 degree preheated oven for 8 hours.
After 8 hours, remove from roasting pan and place in fridge to cool for at least 2 hours.
Once ribs have cooled, strain juice and reserve for future use.
Slice cooled rack into individual ribs and reserve.
Place ribs over a generous serving of beans.
To make the three-bean ragout:Put all beans in a large pot and cover with cold water.
Put a lid on this pot and let beans soak for 6 hours or overnight.
Rinse beans and return to pot, add all other ingredients, cover with water.
Bring to a boil for 2 hours, adding water as needed.
Season with salt and pepper to taste.