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Braised beef short ribs with three-bean ragout

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Ingredients

For the beef short ribs:
  • 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
  • For the three-bean ragout:
  • 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.

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