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1. Dice the carrot, onion, celery and leek into a 2cm mirepoix. Cut pancetta into 1cm dice. Finely chop the rosemary and thyme. Crush garlic and store in olive oil. Strain the beans and rinse. 2. Strain the garlic and set aside. Pour oil into a large heavy bottomed pot and heat with the butter and sweat the mirepoix, pancetta, herbs and pepper for 5-6 minutes. Add beans and top up with chicken stock (and water if needed). Cover pot and simmer until beans are al dente. Add garlic and salt to taste. Strain beans from liquid, setting both aside to cool. When cool, combine back together until needed. 4. Pre-heat oven to 250deg.C. Rub the ribs with oil, set in a roasting pan and cook in oven for about 15-20 minutes. Take out of the oven and rest in a warm spot for 15 minutes, season and serve on the warm braised cannellini beans. NOTE: Pancetta is salty, do not over season. Recipe by Stefano Manfredi, Bel Mondo Restaurant, 12-24 Argyle Street, The Rocks, Sydney. Per serving: 1752 Calories (kcal); 125g Total Fat; (66% calories from fat); 82g Protein; 59g Carbohydrate; 449mg Cholesterol; 20538mg Sodium Food Exchanges: 1/2 Grain(Starch); 10 Lean Meat; 9 Vegetable; 0 Fruit; 20 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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