Rating: 4 stars
1108 Ratings
  • 5 star values: 0
  • 4 star values: 1108
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This warming eastern European short rib stew is best served in deep bowls over buttery noodles. More Ribs

Melissa Rubel Jacobson
March 2010

Gallery

Credit: © Fredrika Stjärne

Recipe Summary

active:
25 mins
total:
6 hrs 30 mins
Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a slow cooker, combine the beans with the broth, tomatoes, wine, garlic, rosemary sprig and 1 tablespoon of the tomato paste. Nestle the ribs into the beans, cover and cook on low until the ribs are tender, about 3 hours. Transfer the ribs to a rimmed baking sheet and cover with foil. Continue to cook the beans on low for 3 hours longer, until tender. Discard the rosemary sprig and skim off as much fat as possible.

    Advertisement
  • Shortly before serving, preheat the broiler. In a small bowl, mix the remaining 1 tablespoon of tomato paste with the balsamic vinegar and honey. Season the ribs with salt and pepper and set them on a baking sheet, meaty side up. Brush with the balsamic glaze and broil the ribs about 3 inches from the heat for about 3 minutes, rotating if necessary, until browned and heated through. Cut into individual ribs.

  • Stir the chopped rosemary into the beans and season with salt and pepper. Spoon the beans into shallow bowls, top with the glazed ribs and serve.

Make Ahead

The ribs and beans can be refrigerated separately for up to 2 days. Bring both to room temperature, then rewarm the beans and glaze the ribs just before serving.

Advertisement