Braised Short Ribs with Mediterranean White Bean Salad

We've been "holding onto" this recipe from Maine. The magazine. for a couple months now (as evidenced by Andrew's "study" of it, below.
What better time to make something special like this, than Valentine's! ♥
We can't buy short ribs at our local supermarket, according to the butcher, there's not enough demand for them. Just meant a trip to our favorite butcher, John Dewar & Co. Andrew napped for the car ride, which was perfect.
Unveiled, back at home. This cut is referred to as flanken-style ribs vs. english style which is cut along the ribs. Either cut is fine though I have read some prefer english cut.

Season with fresh ground sea salt & pepper.

The recipe calls for pancetta but you could get away with using something less expensive like salt pork.

Using a large dutch oven, render the fat out and scoop the crisp meat bits out with a slotted spoon.
The rendered fat is what you will brown your meat in.

Brown up the ribs on medium high heat, turning every 4-5 minutes, to brown well on each side. Turn off the fire alarm and open all your windows!

Pour off all but 2 TB of fat and cook the chopped veg until softened.

Pour in stock, add beef back and tuck in a bouquet garni.

Pour in the can of tomatoes and equal amount of red wine (used cabernet). Bring to a simmer then cover and put in oven for remainder.

Mediterranean White Bean Salad Ingredients

Vinaigrette and salad, ready to be tossed together.

The taster could not wait any longer! He loves beans and so had a nice bowl to himself.

Braised Short Ribs

Serves 2
Prep Time: 1 hour
Cook Time: 4 ½ hours

6oz package pancetta, cubed
2 large-boned beef short ribs, seasoned with salt and pepper
3 garlic cloves, crushed
1 large carrot, peeled and sliced into coins
1 medium onion, roughly chopped
1 rib of celery, roughly chopped
1/2 large fennel bulb, cored and roughly chopped
1/2 tbsp. red pepper flakes
1/2 tbsp. fennel seeds
1/2 bottle full-bodied red wine
1 cup chicken stock
1 small can crushed tomatoes
1 bunch thyme, rosemary, and oregano, bundled together with kitchen twine
1 oz. dried porcini mushrooms, rinsed and reconstituted in warm water (then spoon out shrooms to leave sand at the bottom)

Preheat oven to 350ºF. Heat a large dutch oven over medium heat.
Add pancetta and cook until slightly browned. Remove pancetta
but leave the rendered fat in the pan. Increase heat to medium high
and add short ribs. Brown very well on all sides. This should
take 15–20 minutes.

Remove the short ribs and set aside. Pour off all the fat but 2 tbsp.,
which should go back in the pot. Add garlic, carrots, onions, celery,
fennel, red pepper flakes, and fennel seeds. Cook until vegetables
are softened.

Add the browned short ribs and pour in red wine, chicken stock,
and tomatoes. Add herb bundle and mushrooms. Bring all contents
to a simmer over high heat, then cover and place in the oven. Cook
for 3 ½ hours or until meat is falling off the bone.

Make the bean salad:

1 can white beans, rinsed well (we used Great Northern)
1/2 can diced tomatoes, drained (freeze the rest for later)
2 scallions (white and green parts), sliced thin

Combine with vinaigrette:

1/4 cup extra virgin olive oil
1 1/2 TB red wine vinegar
1/2 TB finely mince garlic
3/4 TB chopped thyme or oregano (or both) (or 1 teas. dried)
1/2 TB dijon mustard
s & p to taste

Whisk up vinaigrette and add to bean mixture, toss and refrigerate until ready to eat!

Serve as a side to the rib meat. I found my every forkful needed to have some with the meat, it's a nice vinegary contrast. Also include some nice bread (Iggy's) and butter. ♥