Braised Short Ribs with white bean & kale ragu

Braised Short Ribs Submitted by Braised Short Ribs by David Inloes
Braised Short Ribs Submitted by Braised Short Ribs by David Inloes
These melt in your mouth short ribs are perfect for a brisk autumn night. Paired with the creamy white beans and kale ragu, it's certain to please any crowd.


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SHORT RIBS: 6 -boneless beef short ribs (about 5 ounces each) ¼ cup -flour for dredging 3 tablespoon -olive oil ¾ cup -chopped onions ½ cup -chopped carrots ½ cup -chopped celery ½ cup -chopped leeks 1 clove -garlic diced 2 sprigs -thyme 2 stems -flat leaf parsley 4 cups -veal stock 1 -12 ounce bottle dark ale BEAN & KALE RAGU: 1 tablespoon -olive oil 4 ounce -pancetta chopped ½ cup -chopped leeks 2 -15.5 ounce cans cannellini beans 4 cups -chopped kale 2 tablespoon -veal demi-glace 1½ cup -braising liquid 1 tablespoon -unsalted butter to taste and pepper salt

Nutritional information

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Instructions: 1.Preheat oven to 350 degrees 2.Season short ribs on all sides with salt and pepper; dredge in flour. Heat oil in a large, heavy Dutch oven over medium-high heat. Add beef ribs to pan; turning to brown on all sides; approximately 8 minutes. Remove beef from pan. 3.Add onions, carrots, celery, and leeks to pan; sauté 6 minutes, stirring occasionally. Add garlic; sauté 1 minute. Tie thyme and parsley together with kitchen string; add to pan. Return beef to pan. Add veal stock and ale to pan; bring to a boil. Cover and bake at 350 degrees for 2½ hours or until beef is fork tender. Remove beef from pan and cover with foil. Strain braising liquid through a fine mesh sieve over a bowl. Discard solids. 4.Heat oil in a large skillet over medium heat. Add pancetta and leeks to pan; sauté until pancetta begins to crisp; approximately 4 minutes. Add beans, kale, demi-glace, and braising liquid to pan; sauté 5 minutes, stirring occasionally to dissolve demi-glace. Finish with butter. 5.Serve beef short rib over ragu; drizzle with sauce. Garnish with micro greens, if desired.