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.

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.