Braised Beef Short Ribs with White Beans and Tomatoes

I always see braised short ribs on menus at restaurants or being bade on some cooking show, so here's my first attempt at creating a dish. I like how seeing something made on television makes me think I know how to cook a dish, but this turned out quite well for a first attempt. After all, the only thing that's new here is the cut of meat; with that in mind you are free to add whatever flavors you want while just preparing it slightly differently to accommodate for the cut of meat.

Ingredients:

• 2 lbs beef short ribs
• salt 
• pepper
• garlic salt
• rosemary
• fat rendered from pancetta (or some neutral oil)
• red wine (Malbec)
• 14 oz can diced tomatoes
• 2 cans cannellini beans (drained)

Season the short ribs and sear both sides in a large skillet/pot. I happened to have some pancetta in the fridge so I rendered the fat from it to sear the meat, but you can also just use a neutral oil such as vegetable or canola oil instead. Remove the ribs and deglaze the pan with a few cups of red wine (I had an open bottle of Malbec on hand). Add the tomatoes along with a can of water, place the short ribs back in the pan, and bring to a low simmer. I cooked the dish for an hour and a half in total, skimming the fat off the top as you go along. Add the beans for the last 30 minutes of cooking.