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Molasses Braised Short Ribs with Creamy White Beans

Molasses Braised Short Ribs with Creamy White Beans

These Molasses Braised Short Ribs feature melt-in-your-mouth short ribs braised in a heady concoction of molasses, Dijon mustard, and red wine vinegar served over a bed of creamy brined white beans.
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Prep Time 30 minutes
Cook Time 3 hours
Soaking Time 8 hours
Course Main Course
Servings 4

Equipment

  • 1 large heavy bottom pot
  • 1 Large pot

Ingredients
  

  • 454g (1lb) dried white beans
  • 4 cups cold water
  • 3 tsp salt
  • 4 cloves garlic divided
  • 4 beef short ribs
  • ½ cup molasses
  • ⅓ cup red wine vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 1⅓ cup beef stock
  • 4 sprigs fresh rosemary divided
  • 1 Parmigiano Reggiano rind
  • 2 bay leaves
  • radish microgreens for serving

Instructions
 

  • Pour the beans into a large bowl. Add the water and salt and swish everything together. Set the beans aside to soak for 8 hours. ** When the 8 hours are up, drain and rinse the beans and set them aside. Preheat the oven to 375 F.
    454g (1lb) dried white beans, 4 cups cold water, 3 tsp salt
  • Thinly slice 2 of the garlic cloves and smash two. Set the smashed cloves aside. Season the short ribs all over with salt and set them aside as well.
    4 cloves garlic, 4 beef short ribs
  • Pour the molasses and red wine vinegar into a bowl and add the Dijon mustard. Whisk to combine and set the mixture aside.
    ½ cup molasses, ⅓ cup red wine vinegar, 2 tbsp Dijon mustard
  • Pour the oil into a heavy bottom pot over medium heat. Once the oil is shimmering, sear the short ribs on all sides. Transfer the ribs to a plate and set them aside.
    2 tbsp olive oil
  • Place the onion in the pot and add a pinch of salt. Sauté until the onions are just translucent. Add the sliced garlic and sauté until fragrant, about a minute more. 
    1 yellow onion
  • Return the ribs to the pot and pour in the molasses mixture and the beef stock. Add 2 of the sprigs of rosemary and cover the pot. Transfer the ribs to the oven and cook for 3 hours turning the ribs once halfway through.
    1⅓ cup beef stock, 4 sprigs fresh rosemary
  • When the ribs have about an hour left on their cook time, prep the beans. Pour the drained beans into a large pot. Cover the beans with 2-3 inches of cold water and add the smashed garlic cloves, the Parm rind, the bay leaves, and the remaining sprigs of rosemary.
    1 Parmigiano Reggiano rind, 2 bay leaves
  • Place the pot over high heat and bring the mixture to a boil. Reduce the heat to medium-low and let cook for one hour or until the beans are very tender. Taste and season with salt.
  • Drain the beans reserving the excess cooking liquid. Remove and discard the rind, bay leaves, and rosemary sprigs. Place the garlic cloves in a blender and add half of the beans. Blitz the beans while streaming in the excess cooking liquid until a very smooth purée forms. Pour the purée over the intact beans and toss to coat.
  • Spoon the beans into a bowl and top each serving with a short rib. Garnish the ribs with a spoonful of the braising liquid and radish microgreens. Serve immediately.
    radish microgreens

Notes

** Be sure to not leave your beans for longer than 8 hours or they will be too salty.
Keyword molasses, rosemary, short ribs, white beans