Melting Short Ribs and Beans with Sweet Potatoes
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INGREDIENTS
Short ribs:
- 2.2 pounds/1 kilogram short ribs, cubed
- 1 medium sweet potato, peeled and cubed
- ½ pound/250 grams brown baby Bella mushrooms
- 3 red onions (or your favorite), peeled and quartered
- 10 garlic cloves, peeled
- ½ cup rosemary
- ½ cup thyme
- 1 tablespoon salt
- ½ teaspoon ground black pepper
Sauce (mix in a bowl):
- ¼ cup olive oil
- ¼ cup date syrup
- 3 tablespoons pomegranate molasses
- 1 tablespoon Dijon mustard
- 1 cup boiling water
Wheat and Beans:
- 1½ cups wheat berries
- 1 cup cholent mix, soaked in water for 12 hours
- 1 cup dry chickpeas, soaked in water for 12 hours
- 10 garlic cloves, peeled
- 1 medium sweet potato, peeled and cubed
Sauce (mix in a bowl):
- ¼ cup oil
- 1 tablespoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon paprika
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 tablespoon cinnamon
- 2 tablespoons brown sugar
- 1 tablespoon red chili flakes, optional
- 2 cups hot water
INSTRUCTIONS
- Preheat the oven to 375°F (190°C).
- In a pot or casserole, arrange the onions at the bottom, followed by the short ribs, vegetables, and garlic. Sprinkle salt and black pepper, then pour the sauce over everything. Sprinkle thyme and rosemary, and cover with a lid.
- Rinse the wheat thoroughly in a sieve and transfer to a bowl with beans, chickpeas, sweet potato, and sauce.
- Transfer to a pot or casserole, cover with damp parchment paper, and cover the pot.
- Place the two pots in the oven and bake for 40 minutes, then Switch to the convection setting for 3 1⁄2 to 4 hours at 320°F (160°C). Check both pots during cooking, and if more liquid is needed, you can add ¼ to ½ cup of water.
- Remove the cover and bake for an additional 30 minutes at 375°F (190°C) for browning the top.
MY NOTES
FAQ
How to cook the sweet potatoes and beans perfectly without being too mushy
Achieving perfectly cooked sweet potatoes and beans is crucial for the success of the dish. To prevent them from becoming mushy, ensure you cut the sweet potatoes into uniform-sized cubes for consistent cooking. When soaking beans, aim for about 12 hours, ensuring they are adequately hydrated but not over-soaked. During cooking, monitor the texture and doneness, adjusting the time if necessary.
How to store this short ribs and beans dish
Allow the food to cool to room temperature before refrigerating. Place the dish in airtight containers, ensuring the short ribs, beans, and sweet potatoes are well-covered with their flavorful sauce. Refrigerate promptly, and it can be stored for 3-4 days. For longer storage, consider freezing in freezer-safe containers. Upon reheating, add a splash of water or broth if needed to revive the dish’s original moisture and flavors.
Which wines pair well with short ribs and beans?
Seek robust options that complement the rich and savory flavors. Opt for red wines like Cabernet Sauvignon or Merlot, known for their boldness and ability to stand up to the hearty meat. Alternatively, a Syrah/Shiraz with its peppery notes can enhance the dish. For those preferring white wine, a full-bodied Chardonnay or Viognier can offer a pleasant contrast.
Is it possible to overcook short ribs?
While short ribs benefit from slow cooking to achieve tenderness, they can indeed become overcooked if left for excessive periods. Prolonged cooking can cause the meat to lose moisture, becoming dry and stringy. It’s crucial to follow recommended cooking times, adjusting for variations in size and thickness. Regularly check the ribs for doneness, ensuring they’re fork-tender but not overly soft.
