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Beef Short Ribs and Beans Recipe

Beef Short Ribs and Beans Recipe
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This Beef Short Ribs and Beans Recipe features slow-cooked, tender short ribs combined with creamy, flavorful beans in a rich tomato and spice-infused sauce. This comforting one-pot meal blends bold flavors and hearty textures, perfect for any season and ideal for a satisfying, soul-warming dinner.

Ingredients

Scale

Meat

  • 2 to 3 pounds beef short ribs (well-marbled, bone-in preferred)

Beans

  • 2 cups dried black beans, kidney beans, or pinto beans (soaked overnight) or 3 cans (15 oz each) canned beans, drained and rinsed

Aromatics

  • 1 large onion, chopped
  • 4 cloves garlic, minced

Tomato Base

  • 2 tablespoons tomato paste or 1 (14 oz) can crushed tomatoes

Liquids

  • 4 cups beef broth (or substitute part with dark beer for beer braise)

Spices and Herbs

  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 2 sprigs fresh rosemary or thyme

Optional Variations

  • 1 teaspoon chili powder or 1 diced jalapeño for spice
  • Portobello mushrooms or seitan (for vegetarian substitution)

Instructions

  1. Prepare and Brown the Short Ribs: Season the beef short ribs generously with salt and pepper. Heat a heavy skillet or Dutch oven over medium-high heat with a tablespoon of oil. Brown the ribs on all sides until a deep caramelized crust forms, locking in flavor and developing richness.
  2. Sauté Aromatics: Remove the ribs and set aside. In the same pot, add chopped onions and minced garlic. Sauté until softened and fragrant, building essential flavor layers for the dish.
  3. Add Tomatoes and Spices: Stir in tomato paste or crushed tomatoes, smoked paprika, cumin, and any additional preferred spices. Cook the mixture for a few minutes to deepen and blend the flavors.
  4. Combine Beans, Broth, and Ribs: Add the soaked or canned beans to the pot. Pour in enough beef broth to partially cover the ingredients. Nestle the browned short ribs back into the pot along with fresh rosemary or thyme sprigs.
  5. Slow Cook Until Tender: Cover and cook on low heat either on the stove or in the oven for 2.5 to 3 hours, or in a slow cooker all day, until the ribs are tender and nearly falling off the bone and the beans are creamy and infused with savory richness.
  6. Final Seasoning and Serve: Taste and adjust seasoning with additional salt, pepper, or fresh herbs as desired. Let the dish rest for a few minutes to allow flavors to settle, then serve warm.

Notes

  • Trim excess fat from the short ribs to prevent greasiness and maintain balanced flavors.
  • If using dried beans, soak overnight to ensure even cooking and reduce cooking time.
  • Do not skip browning the meat; it adds complex caramelized flavor.
  • Use low heat for slow simmering to tenderize ribs without drying out beans.
  • Let the dish rest off heat before serving to deepen flavors.

Nutrition

Keywords: beef short ribs, beans, slow cooked, hearty meal, comfort food, one pot, gluten free

Find it online: https://recipesemilly.com/beef-short-ribs-and-beans-recipe/