Short Rib Cassoulet recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›The Hidden House›Short Rib Cassoulet Recipe

Short Rib Cassoulet Recipe

Inspired by The Hidden House
Time3h
Serves6

Navy Bean Cassoulet, Toulouse Sausage, Corn, Squash, Pickled Black Berry, Gremolata

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Ingredients

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Main Ingredients

Method

Cooking Instructions

  1. 1

    Prepare the Beans

    Soak the navy beans overnight in water. Drain and rinse before using.

  2. 2

    Sear the Short Ribs

    In a large pot, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear on all sides until browned. Remove from pot and set aside.

  3. 3

    Cook the Sausage

    In the same pot, add the Toulouse sausage and cook until browned. Remove and slice into rounds.

  4. 4

    Sauté Vegetables

    Add chopped onion, garlic, zucchini, and yellow squash to the pot. Sauté until softened, about 5 minutes.

  5. 5

    Combine Ingredients

    Return the short ribs and sausage to the pot. Add the soaked navy beans, corn, bay leaves, and chicken broth. Bring to a boil.

  6. 6

    Simmer

    Reduce heat to low, cover, and let simmer for 2 hours or until the short ribs and beans are tender.

  7. 7

    Serve

    Remove bay leaves before serving. Garnish with gremolata and pickled blackberries.

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