Wine-Braised Beef Ribs with Beans
Wine-Braised Beef Ribs with Beans



  • 1 tbsp oil
  • 1.5kg beef short ribs
  • 12 whole shallots, peeled
  • 4 carrots, halved lengthways
  • 1 tbsp tomato paste
  • 750ml red wine
  • 2 bay leaves
  • 8 sliced garlic cloves
  • 8 sprigs of thyme
  • 200g dried pinto beans, soaked overnight
  • Add the oil to a large casserole and sear the ribs for 15 mins, turning halfway. Remove to a plate and discard most of the fat. Preheat the oven to 150C. Place the casserole back on the heat and fry the shallots and carrots in a little beef fat for 5 mins, then stir in the tomato paste and some seasoning and cook for a minute.
  • Add the wine, 500ml water, the bay leaves, garlic and thyme to the casserole. Return the ribs to the pan, bring to a simmer, then cover and transfer to the oven for 2 hours. Add the drained beans to the pan and cook for 2 hours more, then remove the lid and increase the heat to 180C. Cook for another hour to thicken, then serve with polenta or mashed potato.
5 hrs
4 serving

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