Short Ribs of Beef with Pepperoncini

Name: Short Ribs of Beef with Pepperoncini
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Cuisine: American
Ingredients: 4 pounds beef short ribs; Salt and freshly ground pepper, to taste; Salt and freshly ground pepper, to taste; Flour, for dredging, plus ¼ cup; 2 to 3 tablespoons olive oil; 1 onion, diced; 2 carrots, peeled and cut into 1-inch chunks; 2 stalks celery, cut into 1-inch chunks; 10 ounces white mushrooms, quartered; 3 cloves garlic, peeled; 1 cup dry red wine; 4 cups Beef Stock or 2 (15½-ounce) cans beef broth; 4 cups Beef Stock or 2 (15½-ounce) cans beef broth; ½ cup pepperoncini juice, reserved from the jar; 8 sprigs fresh thyme; ½ cup dried white beans soaked overnight and drained, or 1 (15½-ounce) can white beans with their liquid; ½ cup dried white beans soaked overnight and drained, or 1 (15½-ounce) can white beans with their liquid; 9 whole pepperoncini peppers

Preparation info

Serves
4 to 5

Difficulty
Complex
Ready in
5 hr

Appears in

Cooking with the Firehouse Chef

By Keith Young

Published 2005

About

The addition of pepperoncini and mushrooms gives these braised short ribs a unique pungency that, combined with the deep flavor of the beef and the earthy vegetables, makes this dish a complex culinary delight.

Ingredients

4 pounds beef short ribs
Salt and freshly ground pepper, to taste
Flour, for dredging, plus ¼

Americas
United States
Main course

Method

Season the short ribs with salt and pepper and dredge them in flour to coat all sides. In a large, heavy pot or Dutch oven, heat the oil over medium-high heat. When the oil is hot, add the ribs in batches and brown them lightly on all sides. Transfer to a platter as they’re done.

When all the ribs are browned, add the onion, carrots, celery, mushrooms, and garlic to the pot and cook, st