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1
Place beans in large saucepan.
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2
Add cold water to cover by 2 inches and bring to boil.
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3
Remove from heat; cover and let stand 1 hour.
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4
Drain beans.
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5
Heat oil in same pan over medium-high heat.
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6
Add onion, celery, and carrot; saute until vegetables begin to brown, about 10 minutes.
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7
Add rosemary and thyme.
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8
Return beans to pan.
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9
Add enough cold water to cover by 2 inches and bring to boil.
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10
Reduce heat to medium-low.
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11
Simmer beans uncovered until almost tender, about 45 minutes.
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12
Add 1 teaspoon salt.
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13
Continue to simmer until beans are tender, stirring occasionally and adding more water to keep covered if necessary, about 45 minutes longer.
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14
Add raisins; season beans with pepper.
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15
Cool.
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16
(Can be made 1 day ahead.
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17
Cover and chill.)
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18
Preheat oven to 350F.
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19
Sprinkle short ribs on all sides with salt and pepper.
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20
Heat oil in heavy large wide ovenproof pot over medium-high heat.
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21
Add short ribs in single layer and brown on all sides, about 12 minutes.
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22
Transfer ribs to plate.
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23
Add onion, carrot, celery, 2 thyme sprigs, and garlic to pot.
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24
Saute until vegetables brown, about 10 minutes.
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25
Return ribs to pot in single layer, meat side down.
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26
Add broth, vinegar, tarragon sprigs, and remaining 3 thyme sprigs and bring to simmer (broth will not cover ribs).
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27
Bake uncovered until ribs are tender, about 1 hour 45 minutes.
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28
Using oven mitts, transfer short ribs to stove top.
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29
Tilt pot; spoon off fat from surface.
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30
Drain bean-raisin mixture.
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31
Add cherry peppers and drained bean-raisin mixture.
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32
Simmer until sauce thickens slightly, about 15 minutes.
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33
Season with salt and pepper.
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34
Transfer to bowl.
