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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
Servings: 4
Course: Main Course
Ingredients Equipment Method Notes

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

Equipment

  • 1 large heavy bottom pot
  • 1 Large pot

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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.
  9. 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.
  10. 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.