Red wine-braised short ribs and beans

Name: Red wine-braised short ribs and beans
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: Serves 6-8
Cuisine: British recipes
Ingredients: 1 tbsp olive oil; 1.5kg beef short ribs; 12 shallots, peeled but left whole; 4 small carrots, halved lengthways; 1 tbsp tomato purée; 750ml red wine; 2 bay leaves; 8 thyme sprigs; 8 garlic cloves, sliced; 200g dried beans, soaked overnight – we carlin peas (see Know How), but pinto beans, black beans or chickpeas would all work well; Mashed potatoes or polenta to serve (optional)

Portion size: Serves 6-8
Hands-on time 30 min, plus overnight soaking. Oven time 5 hours
Difficulty: easy

Gluten-free

Emily Gussin

Food producer and sustainability lead, delicious.

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Beef short ribs are one of those cuts that take a long time to cook, but have an incredible flavour and fall-apart texture when ready. They’re now available in supermarkets too, making them much easier to find. Gently simmered in a red wine-rich stew alongside plenty of beans, this is a hands-off dish with knockout results.

Cheesy mash on the side?

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Ingredients

1 tbsp olive oil
1.5kg beef short ribs
12 shallots, peeled but left whole
4 small carrots, halved lengthways
1 tbsp tomato purée
750ml red wine
2 bay leaves
8 thyme sprigs
8 garlic cloves, sliced
200g dried beans, soaked overnight – we carlin peas (see Know How), but pinto beans, black beans or chickpeas would all work well
Mashed potatoes or polenta to serve (optional)

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Method

Heat the oil in a large, lidded casserole, then sear the short ribs for 15 minutes, turning halfway, until deeply golden. Use tongs to lift them out onto a plate, then pour out most of the rendered fat (you can keep it in a jar to use another day), leaving a few tablespoons behind.
Heat the oven to 150°C fan/gas 3½. Return the casserole to a medium heat and add the shallots and carrots with a pinch of salt. Cook for about 5 minutes until lightly golden in places. Stir in the tomato purée and cook for 1 minute, then pour in the wine and 500ml water. Add the bay, thyme and garlic. Return the short ribs to the pan with any juices on the plate along with a good pinch of salt and pepper. Bring to a simmer, then cover with a lid and transfer to the oven for 2 hours
Drain the soaked beans and stir these into the pan. Cook for another 2 hours.
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Remove the lid and increase the heat to 180°C fan/gas 6. Cook for another 45 minutes-1 hour, or until the sauce has reduced to your liking. Season and serve on a bed of mashed potato or creamy polenta.

Nutrition

663kcals Calories
39g (17g saturated) Fat
42g Protein
16g (3.5g sugars) Carbs
3.8g Fibre
0.3g Salt

Quick wins & tips

You can also make this recipe in a slow cooker – you might just have to ask your butcher to cut the ribs into pieces that will fit in your cooker. Sear the meat and veg as below then cook on low all day, before simmering without a lid to reduce the liquid.