Short Rib with peasant beans
Number of Servings
A deeply comforting dish packed with flavour and goodness. The perfect recipe for a slow Sunday.
- 500g Red Ruby short rib
- 1 clove of garlic
- 1 red onion roughly chopped
- 3 prunes or a tbps of honey
- 200g Saddleback lardons
- 1 tsp mustard french or wholegrain
- A squirt of tomato puree
- A glug of red wine
- 1 tin of chopped tomatoes
- 1 tin of haricot beans or 300g soaked haricot beans
- A handful of herbs from the garden rosemary thyme or sage
- If you are soaking the haricot beans, make sure you do this the day before so they are just tender and full of life.
- Preheat the oven to 150C.
- Take a good sized casserole dish, place on a high heat and brown the short rib all over. Remove the short rib from the pan and place to one side.
- Turn the pan right down and add the lardons, they should sizzle in the residual heat from the earlier cooking of the short rib.
- Once the fat has rendered and the pan is cooler add to this the onion. Cook until translucent then add the garlic.
- Cook the garlic off for 1 minute, being careful not to brown too far, then add the wine, puree, tinned tomato, mustard, prunes (or honey) and the short rib. Give the mixture a good stir and then pop the lid on and place in the oven to cook for 2-3 hours.
- Remove the pan from the oven and check to see how much the meat is relenting. It should be beginning to release itself from the bone. If you are using soaked beans*, add these now along with the garden herbs, you may also want to add more water to the pan. Place back in the oven and cook for another 1-2 hours until the meat flakes beautifully and the beans are tender.
- *For tinned beans add them to the pot for the last hour of cooking, being careful not to stir them too much or they will begin to mash.