Recipe for two:
1 red onion, sliced
1 parsnip, chopped
3 clove garlic, finely chopped
4 beef short ribs
1 can Eden garbanzo beans
handful cherry tomatoes, cut in half
For the marinade:
Juice and zest of one orange
2" piece of ginger, chopped
4 cloves garlic, chopped
1/2 c soy sauce
1 t sesame oil
pinch chile flakes
1 T honey
Mash the garlic and ginger in a mortar and pestle, or with a spoon if you don't have one. Place all the ingredients in a dish along with the ribs, cover, refrigerate and marinade for 8 hours.
When ready place the ribs in a roasting pan with a couple of tablespoons of the marinade, and cook in the oven for 30 minutes at 400* - then reduce the heat to 350* and cook for another 40 minutes or until cooked and falling off the bone. Please not if the marinade begins to get dark, add a little water or stock.
For the beans:
Caramelize the onions, parsnip and garlic in a saute pan with some olive oil and a tablespoon of butter. When done add the beans and slightly mash them with a fork. Cook on low until warm and then add the tomatoes.
Serve onto warm plates.
Bon Appetit! Chef Hobbes
