Short Ribs With White Beans & Rosemary by Gwen Johnson

You'll need:

• 1 cup dried Great Northern beans  
• 2 cups chicken broth
• 1 15-ounce can diced tomatoes, drained well
• 1/4 cup dry white wine
• 4 garlic cloves, minced
• 1 6-inch rosemary sprig plus 1/2 teaspoon finely chopped rosemary
• 4 pounds baby back ribs, cut into sections
• 2 tablespoons balsamic vinegar
• 2 cups chopped kale
• 1 small onion, chopped

In a slow cooker, combine the beans with the broth, tomatoes, wine, garlic, rosemary sprig and 1 tablespoon of the tomato paste. Nestle the ribs into the beans, cover and cook on low until the ribs are tender, about 3 hours. Transfer the ribs to a rimmed baking sheet and cover with foil. Continue to cook the beans on low for 3 hours longer, until tender. Discard the rosemary sprig and skim off as much fat as possible.

Shortly before serving, preheat the broiler. In a small bowl, mix the remaining 1 tablespoon of tomato paste with the balsamic vinegar and honey. Season the ribs with salt and pepper and set them on a baking sheet, meaty side up. Brush with the balsamic glaze and broil the ribs about 3 inches from the heat for about 3 minutes, rotating if necessary, until browned and heated through. Cut into individual ribs.

Stir the chopped rosemary into the beans and season with salt and pepper. Spoon the beans into shallow bowls, top with the glazed ribs and serve.