Braised Short Rib Cannellini Bean Cassoulet Carrots Reduction 

Braised Short Rib
red blend

Pair With

Nº 4

red blend


rich, veal, herbs


4 hours


12 oz. short rib

¼ cup flour for dredging

1 cup shallots (sliced)

1 cup shiitake or oyster mushrooms (sliced) 

1 bunch thyme (rolled with twine)

3 cloves of garlic     

½  cup red wine

1 Tbsp. tomato paste

8 oz. root beer

2 cups beans (in salted water)

2 strips of bacon (chopped) 

½ cup small celery (diced)

½ cup small carrots (diced)

1 cup small onion (diced)

2 cups of carrot juice

2 pats of butter

1 clove

¼ star anise



Preheat oven to 300F.

For the Short Rib: in large sauce pot drizzle some olive oil and heat it thru. Take the short rib & season with salt, pepper and dredge with flour. Sear the short rib in the sauté pan until golden brown on all sides, set aside, add the mushrooms first and turn the heat on high to caramelize. Add the shallots, caramelize, add 1 clove of chopped garlic and 1 T of tomato paste. Cook for a few minutes while stirring, add herbs. Deglaze with ½ C red wine and 8 oz. of root beer. Reduce by ½ add 3 C demi glaze & reduce until the sauce is thick and the flavors are well developed. Add the short rib to the pan, cover and bake at 300F for 2 ½ – 3 hrs or until the meat is falling apart.

For the Bean: in a medium pot sweet the bacon with a drizzle of olive oil, caramelize the Mirepiox in the bacon drippings, add 1 clove of chopped garlic and 2 T chopped rosemary and sage. Next add the demi glace and soaked beans. Cook on low heat until the beans are cooked thru. If the sauce begins to thicken while beans are still hard than adjust with water. Season to taste.

For the Carrots Reduction: in a small sauce pot add the juice, clove and all spice. Reduce about ½ way and add the butter, keep reducing until the sauce is thick. Season to taste.

To plate: place the bean cassoulet in the middle of a plate, top with the short rib adding some of the mushrooms and shallots from the sauce. Drizzle the carrots sauce around the short rib and garnish with parsley, celery plush and edible flower.