- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This warming eastern European short rib stew is best served in deep bowls over buttery noodles.
Ingredient:
- 1 cup dried Great Northern beans (8 ounces)
- 2 cups low-sodium chicken broth
- 1 15-ounce can diced tomatoes, drained
- 1/4 cup dry white wine
- 3 garlic cloves, smashed
- 1 6-inch rosemary sprig plus 1/2 teaspoon finely chopped rosemary
- 2 tablespoons tomato paste
- 2 racks baby back ribs (about 4 pounds), cut into 3-rib sections
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Kosher salt and freshly ground pepper
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